Dave, I could send you cloves from a half dozen garlic varieties that were dug in early June, 2014, and every single one will be pungent. I just can't imagine an heirloom garlic not pungent. It doesn't have to be terribly hot, but I sure could never call one "sweet". By sweet I assume you mean without "heat", right? That being said, I don't think I have every grown the variety you are growing.
We had a terribly wet winter and spring last year, and all my garlic was undersized, approximately 25% less weight/bulb. You may experience the same results. The garlic was still the same flavor/pungency as far as I could tell. Garlic does best for me when the last 4-6 weeks are a bit on the dry side.
