Bell and Kari, with the former having the best all around flavor, but perhaps not the productivity of the latter, would be my two choices.
Keep in mind, though, that brix is dependent on Ca levels in your soil. Kari, for example, can range in brix from 8 to 13 degrees from one specimen to another depending on soil conditions. A Kari with 13 degrees of brix is outstanding, where 8 degrees of brix is interpreted as insipid.
If your soil is not naturally rich in Ca, you can go bonkers with gypsum. I noted a 4 degree rise in brix after dumping a few tons of gypsum on the property -- with no discernible rise in pH.