Aromas:
Pungent sassafras, mint and rhubarb. Subtle licorice, cola bean and fresh herbs.
Palate:
Dry, fresh and fruit driven. Pomegranate, mulberry and savory flavors.
Food Pairings:
Barbecue, grilled vegetables, cold meats, and mild cheeses.
Vineyards:
Hardscrabble (50%): the estate vineyard on the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained granite soils give cherry character and good structure. Vine ages from 3 to 23 years.
Boisseau (40%): Western facing with loamy soils, it is in the Shenandoah Valley in the town of Front Royal, about 6 miles from Linden.
Avenius Vineyard (10%) is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep east facing slope. Soils are well drained, rocky, greenstone and granite.
Vintage:
Early summer was wetter than normal, but each month progressively became hotter and drier. Most of August was a drought, putting a much needed halt to vine vegetative growth. Very late August through most of September alternated between 2 or 3 days of rain and 4 or 5 days of sunny, warm conditions. In the vineyard, because of the wetter than normal conditions, canopy and cover crop management required much precision and labor. Leaf pulling severity was much more extreme than 2007. Harvest was September 24 through October 24, 2009.
Winemaking:
The blend is 50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc. This vintage’s Rosé came from red grapes where a fraction of the juice was drained (bled) off. Aged sur lie in 500 liter Hungarian oak barrels. 382 cases were bottled on February 23, 2010.
Aromas:
Brooding black, red and dried fruit with a slight sur maturité. Violets and rose petals. Dark chocolate and herbs.
Palate:
Warm, dark, lush, fleshy, and hedonistic with a refreshing acidity and ripe tannins.
Food Pairings:
Spicy barbecued ribs or leg of lamb.
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. Petit Verdot is on Geneva Double Curtain training and Cabernet Sauvignon is trained to Lyre. Vines planted in 1998.
Vintage:
2007 was an outstanding year for reds. Spring, and in fact the entire growing season, was very dry, with slightly above average temperatures. There was enough rain to keep the vines healthy, however it became apparent the crop levels needed to be thinned down early as shoot growth was slow with short internode lengths. Most vineyard blocks ceased shoot tip development before veraison. It was at this point that we knew that 2007 was to be a potentially special vintage. A two inch rain on in the third week of August was beneficially refreshing.
A three day cold snap in mid September led us to begin pulling more leaves in the reds in order to get more warm sun on the clusters, but October continued the trend of warm, dry conditions. There were some concerns about excessive sun exposure on the recently exposed clusters, but the sun was low enough in the sky to avoid sun burning. Red grapes were harvested during the first three weeks of October under near perfect conditions. Picking decisions were difficult in the sense that our hand was never forced by the threat of rain. As our West Coast colleagues see on a regular basis, sugar accumulation outpaced skin and seed tannin maturity. Most reds were ultimately harvested with very high sugars (25 to 26 brix), which makes us nervous about high alcohol in the wines. Yields were low, averaging 2 to 2.5 tons per acre, but quality was beyond anything I have seen in 28 harvests. Harvest was 10/5/07 through 10/17/07.
Winemaking:
We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation began naturally (no added yeasts) in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 62% Petit Verdot, 38% Cabernet Sauvignon. 285 cases produced. Drink now through 2016.
Aromas:
Volatile ripe red fruit and toasty oak and pine resins and asian spices.
Palate:
Soft and fleshy and sexy with a refreshing acidity.
Food Pairings:
Duck confit, Cassoulet, lamb chops
Vineyard:
Boisseau Vineyard, Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
2007 was an outstanding year for reds. Spring, and in fact the entire growing season, was very dry, with slightly above average temperatures. There was enough rain to keep the vines healthy, however it became apparent the crop levels needed to be thinned down early as shoot growth was slow with short internode lengths. Most vineyard blocks ceased shoot tip development before veraison. It was at this point that we knew that 2007 was to be a potentially special vintage. A two inch rain on in the third week of August was beneficially refreshing.
A three day cold snap in mid September led us to begin pulling more leaves in the reds in order to get more warm sun on the clusters, but October continued the trend of warm, dry conditions. There were some concerns about excessive sun exposure on the recently exposed clusters, but the sun was low enough in the sky to avoid sun burning. Red grapes were harvested during the first three weeks of October under near perfect conditions. Picking decisions were difficult in the sense that our hand was never forced by the threat of rain. As our West Coast colleagues see on a regular basis, sugar accumulation outpaced skin and seed tannin maturity. Most reds were ultimately harvested with very high sugars (25 to 26 brix), which makes us nervous about high alcohol in the wines. Harvest was 9/25/07 through 10/2/07.
Winemaking:
Double sorting, native yeast, pigeage. Pressed at dryness. Aged in French, American and Hungarian oak for 20 months. 44% Cabernet Franc, 34% Merlot, 22% Petit Verdot. Unfined and unfiltered. 217 cases produced. Drink now through 2016.
Aromas:
Red currant, earthy forest floor, cedar and pencil shavings.
Palate:
Sweet red fruit entry, fresh herbs and firm toasty tannins.
Food Pairings:
Grilled red meats.
Vineyard:
Hardscrabble Vineyard (100%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. moderately shallow, well drained rocky, mineral soils give depth, structure and length. Vines planted from 1985 to 2006. Older vines planted at a density of 600 to 800 vines per acre. Younger vineyards at 1,500 to 2,000 vines per acre.
Vintage:
2007 was an outstanding year for reds. Spring, and in fact the entire growing season, was very dry, with slightly above average temperatures. There was enough rain to keep the vines healthy, however it became apparent the crop levels needed to be thinned down early as shoot growth was slow with short internode lengths. Most vineyard blocks ceased shoot tip development before veraison. It was at this point that we knew that 2007 was to be a potentially special vintage. A two inch rain on in the third week of August was beneficially refreshing.
A three day cold snap in mid September led us to begin pulling more leaves in the reds in order to get more warm sun on the clusters, but October continued the trend of warm, dry conditions. There were some concerns about excessive sun exposure on the recently exposed clusters, but the sun was low enough in the sky to avoid sun burning. Red grapes were harvested during the first three weeks of October under near perfect conditions. Picking decisions were difficult in the sense that our hand was never forced by the threat of rain. As our West Coast colleagues see on a regular basis, sugar accumulation outpaced skin and seed tannin maturity. Most reds were ultimately harvested with very high sugars (25 to 26 brix), which makes us nervous about high alcohol in the wines. Yields were low, averaging 2 to 2.5 tons per acre, but quality was beyond anything I have seen in 28 harvests. Harvest was 10/3/07 through 10/17/07.
Winemaking:
This is a selection of the best vineyard blocks of Hardscrabble. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally (no added yeast) in small one-ton fermenters. Because of the small berries and thick skins, extraction during fermentation was gentle with light punch downs once or twice a day. Pressing took place after about 7 to 10 days, at dryness, except for Cabernet sauvignon which receive post fermentation maceration. The wine was aged in new and slightly used oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 58% Cabernet Sauvignon, 21% Merlot, 9% Cabernet Franc, 8% Petit Verdot, 4% Carmenere. 513 cases produced. Drink now through 2018.
Aromas:
Eucalyptus, black currants, earthy coffee and milk chocolate.
Palate:
Ripe, round, black plummy fruit and bittersweet chocolate.
Food Pairings:
Barbecue. Grilled lamb or beef. Spicy south Asian meat dishes.
Vineyards:
Hardscrabble Vineyard (85%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good tannin structure. Vine ages from 3 to 20 years.
Avenius Vineyard (10%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vines planted in 1998.
Boisseau Vineyard (5%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. Boisseau contributes 'fat' to the blend. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
2007 was an outstanding year for reds. Spring, and in fact the entire growing season, was very dry, with slightly above average temperatures. There was enough rain to keep the vines healthy, however it became apparent the crop levels needed to be thinned down early as shoot growth was slow with short internode lengths. Most vineyard blocks ceased shoot tip development before veraison. It was at this point that we knew that 2007 was to be a potentially special vintage. A two inch rain on in the third week of August was beneficially refreshing.
A three day cold snap in mid September led us to begin pulling more leaves in the reds in order to get more warm sun on the clusters, but October continued the trend of warm, dry conditions. There were some concerns about excessive sun exposure on the recently exposed clusters, but the sun was low enough in the sky to avoid sun burning. Red grapes were harvested during the first three weeks of October under near perfect conditions. Picking decisions were difficult in the sense that our hand was never forced by the threat of rain. As our West Coast colleagues see on a regular basis, sugar accumulation outpaced skin and seed tannin maturity. Most reds were ultimately harvested with very high sugars (25 to 26 brix), which makes us nervous about high alcohol in the wines. Yields were low, averaging 2 to 2.5 tons per acre, but quality was beyond anything I have seen in 28 harvests. Because of the small berries and thick skins, extraction during fermentation was gentle with light punch downs once or twice a day. Harvest was 9/11/07 through 10/17/07.
Winemaking:
We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 100% Petit Verdot. 240 cases produced. Drink now through 2017.
Aromas:
Red currant and rose petals. Pine resin and toasted oak.
Palate:
Cherries, dried herbs and Indian spices. medium body with mineral and savory flavors in the mid-palate. Finishes with a bright acidity and dusty baker's chocolate tannin grip.
Food Pairings:
Simply prepared, mild red meats.
Vineyard:
Hardscrabble Vineyard (100%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained rocky, mineral soils give depth, structure and length. Vine ages from 3 to 21 years.
Vintage:
2006 was a good year. I would have to characterize the vintage as "classic" in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. The red grapes ripened fully with good balance. They were by no means overripe. They were "crunchy", red fruit, ripe. There was some dilution with late rains, which resulted in significant bleeding of the juice at crush.
Dry, low vigor spring conditions led to a very large fruit set and a potentially enormous crop. Late June gave us a deluge of rain, rejuvenating vine growth and worrying growers about disease. July and August went back to being dry and hot. As a result, vines stopped their growth earlier than normal, which is what probably made the vintage for us. It confirmed to me the importance of vine balance and having the shoot tips cease growth at veraison. Green harvest took place for the reds in early to mid-August. By late August we were in the unusual position of hoping for rain just before harvest, as young and swallow rooted vines were showing water stress. We got more than we had hoped for in the form of Ernesto and 4.5" of rainfall. Very fortunately, there was no berry splitting or rot, but there was some dilution.
I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. This pushed back ripening of the reds, but because of more rigorous crop thinning, our harvest dates were normal. Crop levels seemed to have had a large impact on red wine quality in 2006. Harvest was 9/28/06 through 10/25/06.
Winemaking:
This is a selection of the best vineyard blocks of Hardscrabble. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally (no added yeast) in small one-ton fermenters. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before or just after fermentations are complete. The wine was aged in new and slightly used oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 61% Cabernet Sauvignon, 17% Merlot, 11% Petit Verdot, 11% Cabernet Franc. 454 cases produced. Drink now through 2018.
Aromas:
Spicy cedar and eucalyptus. Black cherry, leather, toasty oak and pencil shavings.
Palate:
Red bramble fruit and cranberry entry. Cloves and leather evolves into a bright, dusty finish.
Food Pairings:
Braised meats and polenta. Duck breast with a reduced cherry sauce. Spicy barbecued ribs.
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. Petit Verdot is on Geneva Double Curtain training and Cabernet Sauvignon is trained to Lyre. Vines planted in 1998.
Vintage:
2006 was a good year. I would have to characterize the vintage as "classic" in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. The red grapes ripened fully with good balance. They were by no means overripe. They were "crunchy", red fruit, ripe. There was some dilution with late rains, which resulted in significant bleeding of the juice at crush. Dry, low vigor spring conditions led to a very large fruit set and a potential enormous crop. Late June gave us a deluge of rain, rejuvenating vine growth and worrying growers about disease. July and August went back to being dry and hot. As a result, vines stopped their growth earlier than normal, which is what probably made the vintage for us. It confirmed to me the importance of vine balance and having the shoot tips cease growth at veraison. Green harvest took place for the reds in early to mid-August. By late August we were in the unusual position of hoping for rain just before harvest, as young and swallow rooted vines were showing water stress. We got more than we had hoped for in the form of Ernesto and 4.5" of rainfall. Very fortunately, there was no berry splitting or rot, but there was some dilution.
I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. This pushed back ripening of the reds, but because of more rigorous crop thinning, our harvest dates were normal. Crop levels seemed to have had a large impact on red wine quality in 2006. Harvest was 10/15/06 through 10/24/06.
Winemaking:
We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation began naturally (no added yeasts) in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 79% Petit Verdot, 21% Cabernet Sauvignon. 285 cases produced. Drink now through 2018.
Aromas:
Spicy rosemary and sage and freshly ground black peppers. Blueberries and red plums. Earthy tobacco.
Palate:
This is a very focused wine. A refreshing wild blackberry and roasted coffee bean entry evolves into a bright, racy lively acidity and a long griping finish.
Food pairing:
Grilled lamb or beef. Spicy south Asian meat dishes.
Vineyards:
Hardscrabble Vineyard (85%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 3 to 20 years.
Avenius Vineyard (10%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vines planted in 1998.
Boisseau Vineyard (5%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. Boisseau contributes 'fat' to the blend. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
2006 was a good year at Linden. I would have to characterize the vintage as "classic" in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. The red grapes ripened fully with good balance. They were by no means overripe. They were "crunchy", red fruit, ripe. There was some dilution with late rains, which resulted in significant bleeding of the juice at crush. Dry, low vigor spring conditions led to a very large fruit set and a potential enormous crop. Late June gave us a deluge of rain, rejuvenating vine growth and worrying growers about disease.
July and August went back to being dry and hot. As a result, vines stopped their growth earlier than normal, which is what probably made the vintage for us. It confirmed to me the importance of vine balance and having the shoot tips cease growth at veraison. Green harvest took place for the reds in early to mid-August. By late August we were in the unusual position of hoping for rain just before harvest, as young and swallow rooted vines were showing water stress. We got more than we had hoped for in the form of Ernesto and 4.5" of rainfall. Very fortunately, there was no berry splitting or rot, but there was some dilution.
I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. This pushed back ripening of the reds, but because of more rigorous crop thinning, our harvest dates were normal. Crop levels seemed to have had a large impact on red wine quality in 2006. Harvest was 10/16/06 through 10/24/06.
Winemaking:
We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually well before fermentations are complete. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 80% Petit Verdot, 20% Cabernet Franc. 424 cases produced. Drink now through 2017.
Aroma:
Red bramble fruit and currants, earthy coffee and milk chocolate with a little mint and eucalyptus.
Flavors:
Focused, lean and sinewy with refreshing acidity and tannin structure.
Food pairings:
Simply prepared lean meats or roasted chicken..
Vineyards:
Hardscrabble Vineyard (70%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 3 to 20 years.
Avenius Vineyard (15%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vines planted in 1998.
Boisseau Vineyard (15%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
2006 was a good year at Linden. I would have to characterize the vintage as “classic” in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. The red grapes ripened fully with good balance. They were by no means overripe. They were “crunchy”, red fruit, ripe. Cabernet Sauvignon tannins were fairly supple, which is the best indicator of the quality of a vintage here. There was some dilution with late rains, which resulted in significant bleeding of the juice at crush. Dry, low vigor conditions lead to a very large fruit set and a potential enormous crop, with the puzzling exception of Merlot which had cluster sizes less than half of normal. Late June gave us a deluge of rain, rejuvenating vine growth and worrying growers about disease. Leaf pulling around the clusters was done earlier and more meticulously as a result. Weaker vines, slowed by the dry spring were cluster thinned early and rigorously.
July and August went back to being dry and hot. As a result, vines stopped their growth earlier than normal, which is what probably made the vintage for us. It confirmed to me the importance of vine balance and having the shoot tips cease growth at veraison. Green harvest took place for the reds in early to mid-August. Young vines had very large clusters. Even one cluster per shoot was too much. This required shoulder (wing) removal to balance yields. Veraison was fairly uniform with the exceptions of Cabernet Franc and Petit Verdot, which required more meticulous thinning.
By late August we were in the unusual position of hoping for rain just before harvest, as young and swallow rooted vines were showing water stress. We got more than we had hoped for in the form of Ernesto and 4.5” of rainfall. Very fortunately, there was no berry splitting or rot, but there was some dilution.
I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. This pushed back ripening of the reds, but because of more rigorous crop thinning, our harvest dates were normal. Crop levels seemed to have had a large impact on red wine quality in 2006. Harvest was 9/26/06 through 10/26/06.
Winemaking:
Double sorting, native yeast, pigeage. Pressed at dryness. Aged in older French, American Hungarian oak for 20 months. Unfined and unfiltered. 50% Cabernet Sauvignon, 20% Petit Verdot, 19% Merlot, 11% Cabernet Franc. 437 cases produced. Drink now through 2013.
Aroma:
Dark berries and raisins, earthy forest floor, cedar, clove and rosemary
Flavors:
Ripe plums, blackberries and dried cherries, smoky graphite with a firm finish.
Food pairings:
Braised meats, sun-dried tomatoes, and burgers on the grill.
Vineyards:
Hardscrabble Vineyard (60%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 3 to 23 years.
Avenius Vineyard (15%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vines planted in 1998.
Boisseau Vineyard (25%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
2007 was an outstanding year for reds. Spring, and in fact the entire growing season, was very dry, with slightly above average temperatures. There was enough rain to keep the vines healthy, however it became apparent the crop levels needed to be thinned down early as shoot growth was slow with short internode lengths. Most vineyard blocks ceased shoot tip development before veraison. It was at this point that we knew that 2007 was to be a potentially special vintage. A two inch rain on in the third week of August was beneficially refreshing.
A three day cold snap in mid September led us to begin pulling more leaves in the reds in order to get more warm sun on the clusters, but October continued the trend of warm, dry conditions. There were some concerns about excessive sun exposure on the recently exposed clusters, but the sun was low enough in the sky to avoid sun burning. Red grapes were harvested during the first three weeks of October under near perfect conditions. Picking decisions were difficult in the sense that our hand was never forced by the threat of rain. As our West Coast colleagues see on a regular basis, sugar accumulation outpaced skin and seed tannin maturity. Most reds were ultimately harvested with very high sugars (25 to 26 brix), which makes us nervous about high alcohol in the wines. Yields were low, averaging 2 to 2.5 tons per acre, but quality was beyond anything I have seen in 28 harvests. Because of the small berries and thick skins, extraction during fermentation was gentle with light punch downs once or twice a day. . Harvest was 9/11/07 through 10/17/07.
Winemaking:
Double sorting, native yeast, pigeage. Pressed at dryness. Aged in older French, American Hungarian oak for 20 months. Unfined and unfiltered. 36% Cabernet Sauvignon, 21% Cabernet Franc, 19% Merlot 13% Petit Verdot, and 11% Carmenere 472 cases produced. Drink now through 2012.
Aroma:
Fresh lemon, herbaceous and mineral stoniness.
Palate:
Good palate weight, sap, length and acidity.
Food pairings:
Mussels in herb/lemon sauce, freshwater fish, or fresh goat cheese.
Vineyard:
Avenius Vineyard is owned and operated by Shari Avenius, who is also Linden Vineyard’s director. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well-drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system. Yields in 2009 were 3 tons per acre or 45 hl/H..
Vintage:
I can best categorize the 2009 growing season at Linden as “uncommonly lucky”. It was a vintage that started as alarmingly awful and ended spectacularly sweet. May and early June were dreary, cool and damp. As the summer progressed, weather conditions improved. The remainder of June was manageable, July was typical with only the occasional thunderstorm and August was dry, but cooler than normal.
“Uncommonly lucky” refers to an amazingly dry stretch during harvest. Northern Virginia was spared from the significant rains that soaked areas to the north, east, south and west. It was a great vintage for Sauvignon Blanc with bracing mineral acidity, good textural balance and ripe flavor profiles. Harvest was September 15 and 21, 2009
Winemaking:
The goal of winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape, but also showcasing textural weight and complexity that comes from the Avenius site. The chilled grapes are sorted, destemmed, lightly crushed and pressed and then the juice is allowed to settle overnight. VL3 and VIN13 yeast (two different lots) start fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank and one year old French oak barrels. The wine is aged on its lees with occasional stirring. Bottled in February 2010. 204 cases produced (both 750 and 375ml bottles). The 2009 Avenius Sauvignon Blanc is very fruit forward when young, but will gain texture and complexity with a year or two of bottle age.
Aroma:
Citrus and lime zest, kiwi, dried pineapple and honeydew melon rind.
Palate:
Dry and light bodied with refreshing lemon acidity.
Food Pairings:
Cold smoked fish, fresh goat cheese
Vineyard:
Hardscrabble Vineyard (2.0 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vineyard trained to both Lyre and VSP. Yields were 4 tons per acre. Vine ages 20 and 25 years.
Vintage:
Early summer was wetter than normal, but each month progressively became hotter and drier. Most of August was a drought, putting a much needed halt to vine vegetative growth. Very late August through most of September alternated between 2 or 3 days of rain and 4 or 5 days of sunny, warm conditions. In the vineyard, because of the wetter than normal conditions, canopy and cover crop management required much precision and labor. Leaf pulling severity was much more extreme than 2007. Harvest was September 1 and 3, 2009.
Winemaking:
Grapes are hand sorted before crushing and pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the winter and is ready to drink by summer. It is best when consumed within two to three years of bottling when it is fresh and lively. 533 cases produced.
Aroma:
Honey, crisp apple, ripe melon, butterscotch and nutmeg on the nose.
Palate:
Very viscous and rich with toasty vanilla oak, candied citrus rind and a firm acidity.
Food pairing:
Mushrooms, winter squash, roasted chicken.
Vineyards:
Hardscrabble Vineyard (75%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give acidity and good structure. Vine ages from 14 to 23 years. VSP and French Lyre training systems.
Avenius Vineyard (15%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vines planted in 1998.
Boisseau Vineyard (10%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:
The 2008 growing season at Linden Vineyards was one of great challenges and windows of opportunities. As winegrowers, we had to often reflect on past experiences to pull off what has turned out to be a good year in terms of overall quality.
Summer was wetter than normal, but each month progressively became hotter and drier. Most of August was a drought, putting a much needed halt to vine vegetative growth. Very late August through most of September alternated between 2 or 3 days of rain and 4 or 5 days of sunny, warm conditions. October was gloriously dry, sunny and warm.
In the vineyard, because of the wetter than normal conditions, canopy and cover crop management required much precision and labor. Leaf pulling severity was much more extreme than 2007. Cover crops were allowed to grow in order to compete with the vines and slow vegetative growth. While a dry August kept berry size relatively small, the rains of September caused some Botrytis rot in most of the white varieties and Merlot. Fortunately the rot was mostly of‘good quality’ (very little sour rot), but sorting was a major task in 2008. Natural acidities were quite high. White wines from 2008 will be very mineral driven (similar to 2006) with bright acidity, low to moderate alcohols, and botrytis influenced exotic aromas.
Winemaking:
Chilled grapes were sorted, pressed, juice settled and then barrel fermented in both new and older French oak. Partial malolactic fermentation. Aged sur lie in barrel for 10 months. This 2008 Linden Chardonnay is comprised of declassified Hardscrabble Chardonnay barrels along with press wine. 242 cases produced. This wine will improve in the bottle for several years.
May was a very difficult month with cool, wet weather that brought concerns of disease and poor flowering (there was talk about another 2003, which was our most difficult vintage). Early June turned our spirits and hopes as beautiful warm, sunny days resulted in a very successful flowering and fruit set. Summer was wetter than normal, but each month progressively became hotter and drier. Most of August was a drought, putting a much needed halt to vine vegetative growth. Very late August through most of September alternated between 2 or 3 days of rain and 4 or 5 days of sunny, warm conditions. While a dry August kept berry size relatively small, the rains of September caused some Botrytis rot in the chardonnay. Fortunately the rot was mostly of ‘good quality’ (very little sour rot), but sorting was a major task in 2008. Natural acidities were quite high with low to moderate alcohols, and botrytis influenced exotic aromas. Harvest for Boisseau Chardonnay was September 12, 2008.
Pungent orange zest, candied grapefruit rinds and burnt sugar.
Intensely focused and piercing with bracing acidity that plays off a dried apricot sweetness.
I would characterize the vintage as “classic” in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. A dry spring and summer reduced vine vigor. I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. Cooler temperatures kept acidities very high. Petit Manseng harvest was on November 9, 2006.
100% Petit Manseng, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The wine fermented slowly in old French oak and was stopped by chilling to retain fruit and sweetness. This wine should become more honeyed and spicier with age. Bottled in August 2007. 58 cases (375 ml) produced.