In the Colorado mountains, intense UV accelerates phenolic development, while cool nights slow sugar accumulation. This gives tannins and anthocyanins time to fully develop before the Brix climbs too high. Picking at 23 Brix isn't the concession it would be in a hotter region, where sugar can race ahead of phenolic development and force growers to pick before it matures. I pick my Pinot at numbers that would look early in Napa, but taste complete here.