2016 Avenius Red
Style
This is a ripe, concentrated wine that is framed by both acidity and tannins. The nose is brooding and slightly torrified, but also has loads of Bing cherry, rose petal, nutmeg, and tarragon aromas. The palate starts with sweet, crunchy red fruit, but then refined, velvety tannins take over and persist long into the finish. An underlying acidity keeps the wine fresh and food friendly.
Food Pairings
This is unabashedly a red meat wine. Steak. Lamb loin. Duck breast (Magret). However, we always welcome vegetarian suggestions. Grilled Portobello mushrooms may have a shot.
Vineyard
Avenius Vineyard (100%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet elevation with an eastern slope. Soils are primarily greenstone. Cabernet Sauvignon and Petit Verdot were planted in 1998. Merlot was planted in 2007 and 2012. This cool site retains red fruit character and a strong acidity that rewards aging. The Cabernet Sauvignon is trained on the French Lyre system. All other varieties are VSP trained.
Vintage
A somewhat uneventful winter gave way to a warm, dry March that stimulated an early bud swell. Late April through most of May was very wet and cloudy. The vines did not look healthy with pale green leaves, slow shoot development, and a fair amount of phomopsis scars.
The wet weather pattern broke in late May and flowering was very successful under ideal conditions. The rest of June and early July was typical with occasional thunderstorms. By late July we saw browning grass and cessation of new growth, always a welcome sign. Heavy thundershowers in early August stimulated some vines in more clay-based soils, but vineyard blocks in low water holding capacity soils remained in balance.
The rest of August through most of September was very dry. September was uncommonly warm, including nighttime temperatures. These were some exceptionally ripe grapes from a cool site. Acids dropped faster than normal making Petit Verdot a good blending partner. Harvest was September 22 through October 3, 2016.
Winemaking
Triple sorted at the winery and destemmed. Fermented warm with gentle pump-overs early and then punch downs once the cap formed. Pressing took place after about 14 to 21 days, just past dryness. The wine was aged in French barrels: 50% once used and 50% new oak for 21 months. Unfined. 57% Merlot, 29% Cabernet Sauvignon, and 14% Petit Verdot. 1,790 bottles produced. Alcohol 13.7%. Drink now through 2028.
Linden Vineyards / Our Wines / 2016 Vintage | 2016 Avenius Red