From Patois Ciders + Wines:
53% Goldrush, 14% Ashmeads Kernel, 14% Harrison, 13% Wickson Crab, and 6% mixed crab and seedling apples from Morris Orchard in Monroe, VA. Clays of granitic schist, 950’ elevation. Wil Barnes, grower.
Morris Orchard is a Virginia Century Farm, growing mixed fruits and vegetables and raising cattle.
Harvest rains tempered ripeness and offered more earthy and herbal flavors. More delicate than 2021 but with plenty of tropical fruit.
A continuous fermentation carried through the full harvest window from September through December: sorted apples soaked overnight on skins before being pressed into poly tanks. The multiple components were then blended to finish fermentation in the bottle.
Bottles aged on lees for 4 months before being riddled and disgorged by hand.
Fennel pollen, banana cream, melon
Oil pastel inspired by the clays of the site and skin tones of the fruit.
pH: 3.86 | ABV: 9.08% | TA:4.8 g/L | Added SO2: 8 ppm
All fruit ferments without modification. All cider and wine is unfined and unfiltered.