This was the strangest vintage of my young career, with an early season frost that destroyed much of the crop, followed by an abnormally cool summer. This all resulted in a long growing season that went almost to Thanksgiving for some varietals, but the ability for the flavors to fully mature made it all worth it.
What we ended up with were lower alcohol, higher acidity wines that should age better than anything I have ever made at Booker. I understand that most of you (me included) scoff at the idea of aging wine, which 95% of the time is better young and fresh, but if you so desire these wines are the ones to do it with.
The most exciting thing about these wines is that I believe I have achieved consistency wine to wine, but with more finesse, elegance and less alcohol.