2000 Late Harvest Pinot Gris

[Bucko]

I'm not a winemaker, so I stick my foot in my mouth on occasion, but hey, I like shoe leather. Part of it is simple Winemaking 101; as the grape ripens, sugars go up and acids go down. As sugars go up, so does alcohol in the finished product, depending on the yeast used as well. It seems that we worry too much about the brix -- the wines end up too soft and have 14+% alcohol. So what is the answer? I don't know, it just does not make sense to me.