Brand new (as of June 2020) cider producer to our shelves!
2019 (‘PA·TWÄ) PERRY
Augusta, Albemarle, and Bedford Counties
Perry Pét-Nat, 750 mL
60 Cases Produced (our first drop was 2 cases)
53% Seedling, hedgerow, and old homestead pears from Albemarle County. Soils are primarily weathered granite or its derivatives, with gravel:clay composition relative to elevation.
39% Unsprayed perry and aromatic culinary pears from Cydonia Orchard, Augusta County. Veins of limestone break through the surface clay.
8% Seedling pears from ‘Paradise’ field at Mountain Run Farm, Bedford County. Sandy loam with quartzite and weathered granite. Mark from Mountain Run also makes excellent cider and perry.
Roughly half of the pears were pressed directly and half soaked overnight on their skins, depending on the pH and aromatics of the fruit.
A continuous primary fermentation carried through the multi-month harvest window in an open top steel tank, finishing in bottle. Stored sur lattes for 4.5 months, disgorged by hand in early April.
Straw, blood orange sorbet.
Pears naturally contain sorbitol, a non-fermentable sugar alcohol, which gives the perry a balanced residual sweetness.
"The focus of Patois Cider is balance: How do wild trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do I align myself and my work with the interconnecting cycles of nature?
This process is shifting and part of a larger rediscovery of a lost American cidermaking tradition. A cuvée will change year to year, reflecting seasonal differences in the fruit or adaptive techniques thought to better express those differences. The ciders will continue to evolve in the bottle and the glass. While I hope they will reward patience, they are not precious and are meant to be enjoyed.
My goal is for the ciders to reveal fleeting moments from small pockets of Virginia."
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