Brand new (as of June 2020) cider producer to our shelves!
Morris Orchard, Amherst County
Cider Pét-Nat, 750 mL
38 Cases Produced (super limited!!!)
94% GoldRush, 4% Cox’s Orange Pippin, 2% Arkansas Black
Will Morris called it “tobacco clay” over schist, 900’ elevation
Light applications of conventional sprays to “allow more rough fruit for the press.” Last sprays in early August, late October harvest.
Will wisely harvested a bit early, as the flash drought risked scald and drop. The resulting fruit was dense and tropical, reflecting a dry summer in clay-heavy topsoil.
Fruit was stored cold for one month, then sweated at ambient temperature to further concentrate. Milled fruit soaked undisturbed on skins and pips for three to five days and was then pressed to ferment in glass demijohns. Fermentation lasted for two months as the weather cooled.
The separate demijohns were blended together to finish in bottle. Stored sur lattes for 4.5 months, disgorged by hand in mid May.
Meadow flowers, salted melon, lime leaf
"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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