Pulled a sample from my dark strong sour that's been on blueberries, US med toast oak, and a few oz of BillyKlub's port for about 3 months now. Gravity hasn't budged, it's actually gone up a few ticks from loss of CO2 I guess. Still getting over a never ending monster cold so I don't feel like I'm picking up on everything as well as I usually do, but nose is sweet berry, roast, chocolate, red wine and taste is all of the above, well integrated and balanced by tannins. Tempted to bottle, but as cold as cellar is I should probably wait to see if anything happends when it warms up again and possible rack over to another 10 lbs of berries. Planning on doing a cellar blend for a homebrew even in the end of May, so I've been using that as an excuse to do some sampling. Not sure if I want to blend and bottle soon and hope it comes out well or blend and keg right before event so I have a better idea of what I'll be getting.
