I've never made wine before, but I see a lot of potential problems.
1. When would it be picked?
2. Do you care what the brix is?
3. How is it shipped? i.e., temperature controlled? How long in transit time between the picking and when you start to crush?
To be honest, I would recommend sourcing grapes on the East Coast, where you have better quality control, or flying out here to make wine locally, like at Crushpad.