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Warm weather in April kick-started the nearly perfect season in 2016 on the early side, followed by a moderate July and very cool August. Typical of our autumn weather, a gentle, late heat spell brought the vintage home. There was nary a day over 100F from veraison through harvest, my favorite kind of season. Even more important than daytime highs, nighttime lows were downright cold all summer, preserving good natural acidity.
The 2016 reminds me of the 2014 with the volume turned up a bit. Redolent with bright red currant, blueberry, tart cherry and darker plums, cassis and blackberry fruit, it is wildly complex. The fruit aromatics are complexed by baking spices and floral notes including dried rose petals and violets. Varietal dried herbs add yet another dimension. An alluring yin of minerality and snappy natural acidity play off against the yang of a broad, luscious mouthfeel.
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