Interesting question. Others may argue differently but with country wines - fruits, flowers, vegetables, spices) there is really not much sense of "vintage" . I don't think you hear: "Cranberries picked in 1986 were superlative but elderflowers harvested in 2001 are priceless!" The raw materials for most country wines are for all intents and purposes, commodities - There may be a huge difference between this variety of apple and that variety and there may be some differences in the water/sugar content from year to year but nothing that approaches the idea of "vintage". Indeed, I would argue that with most crops at best the grower is looking for is consistency and at worst is looking for an extended shelf life and not flavor, so I would argue that the year you bottled the wine is critical - for you (it informs you how long the wine has aged) . Personally, I put both the date I pitch the yeast and the date I bottle the wine because the length of time between those two dates provide me with some valuable additional information.
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