My friend Craig; for the somewhat tone-deaf thick skulled like myself, sarcasm is indeed difficult to read on the web without a better, more intimate knowledge of the specific poster. Hopefully I will get to know you better and I should have at least half guessed your intention.
Mr Weiss "assumed" Jeff Morgan's and Jeff Moore's 2003 Covenant was over pH 4? Assumptions make me nervous. I know Jeff Morgan, he's the public face and part owner of Covenant, along with Leslie Rudd (the money) and Jeff Moore (the winemaker.) Jeff Moore was, I thought, Davis trained, and a partial resume of his is spelled out here - http://www.m2wine.com/partners.html
. You should be familiar with him and or his work since you spent so many years as neighbors in the Sebastopol area of the RRV. I know Morgan a bit, not Moore (except for some of his work at Z. Moore). But I have the sense that it wouldn't be in Jeff Moore's nature or background training to crank out a top line Cab Sauv with a pH over 4.0. His work at Lynmar must have overlapped with my old UCD roommate (Hugh Chappelle's) tenure as Lynmar's Director of Winemaking - and i can't for the life of me imagine Hugh cranking out pH 4.0 Pinots from RRV grapes from a vineyard that was ultra managed to the levels of removing shoulders from individual grape clusters. Not to mention Hugh simply didn't crank out blockbuster style wines there so I doubt Moore did either...
Morgan is also pretty good friends with Dave Ramey, an old pal and mentor of mine, and one of UCD's shining stars over the years both for his body of work at various wineries (now his own ultra top shelf brand) and for his thoughtful approach to winemaking. Frankly I would be surprised (not shocked, but surprised) if they let Covenant run away to pH's over 3.70 - you know why - let alone over 4.0.
Now whether or not Covenant claims to make "natural" wines without adding tartaric acid I have no idea, but keep in mind Jeff Morgan comes from the publishing - journalism - marketing side of the business. Who is sticking a pH meter in their wine or searching their winery for sacks of tartaric acid? (Last I heard they didn't have their own facility but rather custom crushed within big wineries with fully technical capability.)
I apologize for rather a rant, but Morgan is a friend or at least very pleasant associate and I don't think making assumptions about his wine's chemistry and broadcasting it is appropriate unless you have some real knowledge about it. Buy a bottle of Convenant and stick a pH meter (well, just a probe) into it!
All that said, maybe Covenant tastes like a pH 4.0 wine, I don't know I've never tasted it and don't suspect I will until Jeff gives me some or I buy it on a company account and taste it blind vs my own top effort. Jeff had ample opportunity to let me taste it once with him - but haha I suspect he didn't want to compare it to a 2005 Recanati Special Reserve... As noted he comes from a journalism - publicity background!