2019 Claret

Style

A very complex nose that encompasses dark fruit (blackberries, black raspberries, black currants), and balsam (cedar and cocoa), and herbs (thyme and basil).

The palate has brooding dark flavors, but a very restrained and harmonious texture with fresh acidity and dusty, lingering tannins.

Food Pairings

This is a very food versatile wine. Bistro fare works well from Beef Burgundy to Cassoulet to mushroom risotto.

Vineyards

Hardscrabble Vineyard (80%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Well-drained mineral soils give good tannin structure. Vines planted in the early 2000s. VSP training systems and high density spacing.

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. Contributes mid palate volume and fruit.

Avenius Vineyard (10%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes acidity and verve. Vines planted in 1998 and 1999.

Vintage

2019 was a very strong vintage for both whites and reds. Yields were down as some varieties recovered from rainy 2018.

Bud break in late April was normal and consistent. A warm, wet May stimulated rapid shoot growth. Some vineyard blocks exhibited very uneven shoot development. This proved to be a result of vascular damage from poor hardening off in late 2018. Young vines and Merlot were the most adversely affected.

An early bloom (late May through early June) was successful under ideal conditions (warm and sunny). The difference in cluster size and quantity was noticeable with Petit Verdot and Cabernet Franc having larger than normal bunches, but Merlot and Cabernet Sauvignon being sparse.

Late June was marked by a moderate hailstorm that bruised and damaged berries on the top/west side of the canopy. Most, but not all of these berries shriveled and fell off. However there were still a significant number of compromised berries that would have the potential to present rot and uneven ripening issues later in the season.

July started a long hot dry period, which would last until harvest was over. There remained ample moisture in the ground, so vines did not slow their vegetative cycle until early August (right on time for véraison). A hot, dry August accelerated ripening.

Red grapes were picked under hot dry conditions, which is most unusual as a few decades ago we often had to wear glove to keep our fingers warm. While it was an easy harvest, questions lingered about the timing of picking as the juice was very ripe, but tannins lagged in maturity. We opted to pick on the early side to preserve freshness and integrity of terroir. Extractions were gentle so as not to pick up any greenness or bitterness from seeds. The last day of harvest was October 2, 2019.

Winemaking

Grapes were triple sorted, destemmed and lightly crushed. Fermented warm with gentle pump-overs early and then punch downs once the cap formed. Pressing took place after about 18 to 20 days, after dryness. The wine was aged for 12 months in older French oak barrels. Unfined. 64% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc, and 3% Petit Verdot. 3,950 bottles produced. Alcohol 13.5%. Drink now through 2028.

Jim LawRed Wine