Albemarle, Nelson, and Augusta Counties
Traditional Method Sparkling Cider, 750 mL
120 Cases Produced (First Disgorgement ~50 cs)
This cider is the central focus of the project. All fruit is from unsprayed or wild seedling trees, mostly sourced from rocky soils at higher elevations. A cuvée of chance and discovery.
The heat and drought started harvest in early August and limited later disease pressures, offering a wealth of trees holding sound fruit. A gift of a first vintage.
A continuous fermentation carried through the full harvest window as fruit ripened: five days of active fermentation on skins before pressing into a used 500 L French oak puncheon and two used 350 L French oak barrels.
Aged on gross lees without batonnage for 9 months. Intentionally left un-topped, each barrel developed a positive flor that protected the cider from oxidation and contributed mineral complexity.
Barrels were blended together and bottled with organic sugar and its own yeast culture on the 2020 summer solstice. No SO2 additions were made.
First disgorgement: aged sur latte for a minimum of four months, disgorged by hand in small lots through the winter.
Violets, mountain mint, plum skins, river rocks
Our notes: This is a beautiful bottle of cider that really speaks of the terrior and fruit that it came from. Patrick makes some of the most thoughtful and evocative ciders around, this bottling is his focus and it shows. Don't sleep on this cider, buy one to drink now and one for the spring, when we are sure that it will be extra delicious!
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