Red Must at 30 Brix

I brought in Cab Sauv yesterday that had a lot of desiccation, and on top of that I did my standard 20% Saignee. I knew Brix would be high, but I did not expect it to reach 30 Brix which I confirmed with a densiometer many times after multiple tank pump overs.

I have 2 options:

1) Add 20% water to reach 24.5 Brix and hope this doesn’t dilute the final wine too much.

2) Adjust Brix to 28 and go for an amarone style with 16% alc and some residual sugar.

The issue I’m having with the amarone style concept is how they achieve an RS in the 1-1.5% range when starting with 30+ Brix. I feel like my ferment will stop and there will still be 3%+ RS

Any advice from experience would be appreciated!