Blue Sunday Sour (2012)

This is #1 of my vertical tasting (working back down in years) of the Blue Sunday Sour (Thanks Adam). I received Vintages 2012, 2010, 2009, 2008 and 2007 (known then, as Moxie). This is part of an effort to get my self acquainted with how Blue Sunday has been blended, and tasted in years past and so I can get an idea for how to blend 2013's batch, as that day nears quickly. In any case here is #15 Vintage 2012:
Snifter Served
8.4% ABV

Appearance: Dark mahogany colored, with a mix of light brown and orange-amber, in addition to some dark malted beer mixes. Head is minimal and has a short retention span, but still, bubbles sustain around the inner perimeter of the glass. Wet lacing. The hue is clear, but  haze a hazed glow when held to the light.
Aroma: I first get the lactic tartness that is reminiscent of sour yogurt. Faint notes of very tart cherries, as well as a whiff of wood and oak. Similarly, I draw a bit of green apple in middle. Again as the beer warms, more of the oak takes over the scent.
Taste: Dark cherries and plums with oak taking a very small part in the overall character. Lactic and dry with a middle tone of acetic acid, reminiscent of apple cider vinegar, obviously derived from some interaction of the beer with Acetobacter bacteria. Gradually, as the beer comes to room temperature, more oaky undertones flourish up over many of the initial prominent flavors and becomes the dominant flavor in the very finish, complete with wood tannins, lignin and sap.
Mouthfeel: The texture is nothing close to being thin, as this beer boasts an incredible complexity. The acidity helps encourage this as it bites the back of the jaw and completely dries out the tongue. Carbonation is of medium level, enough to encourage a crisp and full texture and flavor, but nothing to inhibit any minimal undertones.
Overall Impression: The fruit reminiscent flavors is impeccable. From a beer that was originally derived from a simple base, to something of this complexity, it really goes to show the importance of time and the micro-organism involved in each barrels ecosystem. I like this one, a lot.