Probably weather, but for whatever reason, several varieties, which in previous years have been very excellent were fair to terrible this season. Many, such as Panache and Peter's Strawberry any normally very dark red inside, and this year were more grey-pink like a Brown Turkey, and tasted more like it, too.  Any one else have a year like, this season or in the past? Some were bad enough that I wondered why I ever kept them.

On a bright note, Bass's Brooklyn White had been similarly poor all season, until the last couple of fruits, which definitely lived up to their reputation.

143-36 was another one than really underperformed this season.

My Brunswick was getting sour ,on and off without the reason(Havy Rain).
I will have to name it "GOES"

Jon,
Has your weather been a little cooler there this season than in the past? I have noticed on my VdB at least it seems to be moody as far as temperature. When we had hot days and nights the figs from it were great, had a cool spell and the taste bottomed out. Last night I picked one, really didn't expect it to be that good since the nights are cool and days 75 to low 80s with recent heavy rain, the great flavor was back! Only difference seems to be day temp above 75 instead of 60-70, night time temps didn't seem to matter that much nor did excess rain. It is still a young tree, just got it this spring so I guess some of its fickleness could be caused by that. There is another one on it starting to swell up an turn color so it will be interesting see how it turns out.
Woody.

We have had an unusually warm/hot summer this year, until about two weeks ago, when we had about 3 days of very unseasonably cool weather (20 deg below normal), and we are now back to warm, "Indian summer". A couple have finally gotten better, but not all.

Interestingly, Black Madeira continued to ripen through the cool weather, and still tastes very good. Normally, after the first few cool days, it stops ripening, and when it warms up it resumes, but never develops really rich flavor the rest of the season. Labor Day weekend, we had three days well over 100 and I am wondering if that spike initiated the ripening process in such a way that it has kept it ripening. Another part of an unusual year. Oh, more Black Madeira is always a good thing! 

Jon,
I noticed on the variety information page that one of the sources for Black Maderia goes to a webpage called "kyburg" and the other to UC Davis, The kyburg one only goes to a page that says it will be back, who or what is that source supposed to be?
Woody.

One of the issues in collecting info from the web, is that a lot of it disappears over time - sometimes because a site is redesigned, and the URLs change, but often they just go out of existence. So often Info that I have no longer has an accessible original source. This has been especially true in bananas (see webebananas.com). Now i usually download and archive the whole site, but much of the original material I did not do that with, not realizing it would become an issue.