We spent last week focused on blending trials for Hardscrabble Red 2021. In our initial tastings the Cabernet Sauvignon was most impressive, but we felt that the riper, more full-bodied Cabernet Franc would play an important role in building the mid-palate of the final blend. We were mistaken.
Read MoreWe came to consensus on the blend for Avenius Red 2021 fairly quickly. At the first flight, the wine with the most finesse and elegance was the unanimous preference. We then worked around that blend for two days, adding and subtracting components. Invariably, the original blend was preferred in every blind tasting.
Read MoreBlending trials begin in January. After several weather delays we finally got started this week. Red wines from the previous vintage (2021) have now settled down and are beginning to show their personalities. We also have time. This is a slow process.
Read MoreThis week we systematically tasted samples from barrels of the 2021 vintage.
Read MoreThis week wines from Linden’s red fermenters were drained into barrels. This was earlier than normal, but they were in a good place in their evolution and we did not want to over extract. We are getting a better sense of the wines. But they are still finishing up their malolactic fermentations which makes them a bit funky and gassy. That will soon blow off.
Read MoreLinden’s red wine fermentations have already completed. The yeast had an easy go of it this vintage as alcohols are on the low to moderate side (averaging around 13%).
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