These are Norton and Cabernet Sauvignon plants that we use for research purposes.
pH Brix TA
Norton 2.85 18.2 1.946
Cabernet 3.19 18.8 1.049

Interestingly, we also have a number of very small plants grown from seeds from a Norton and Cabernet Sauvignon cross where the sugar levels are mostly higher than either of the parents. I can not do any other juice chemistry on them at the moment, as most of them have only a few clusters. This apparent earlyness may just be a fluke though, because the plants are bearing any amount of fruit for the first time. When the plants mature, their ripening habits ‘settle down’ so to speak.