2021PatoisCider‘Bricolage’Virginia,UnitedStates

<p>Albemarle, Augusta, Highland, and Nelson Counties</p><p>This cider is the central focus of the project. We forage from a wide range of unsprayed crab, heirloom, and seedling apple trees scattered around predominantly rocky soils at higher elevations. A cuvée of chance and discovery determined by the creative chaos of any given harvest.</p><p>After near total frost losses in 2020, the trees held a reserve of energy to set a phenomenal crop. Warm summer temperatures with even amounts of rain maintained tree metabolism to produce lush concentration and full texture.</p><p>Fermentation/Development: A continuous fermentation carried through the three-and-a-half month harvest window as the various apples ripened: After five days of maceration, fruit is pressed to finish fermentation in 500 L, 350 L, and 228 L neutral French oak barrels.</p><p>Aged untouched on gross lees for 9 months. Intentionally left un-topped, each barrel develops a positive voile/flor that protects the wine and contributes mineral complexity.</p><p>Barrels were blended together and bottled with organic cane sugar and its own yeast culture around the 2022 summer solstice. </p><p>Aged on lees for 16-18 months before being riddled and disgorged by hand. No SO2 additions were made.</p><p>Lab: pH: 3.76 | TA: 6.8 g/L | ABV: 8.31% | Added SO2: 0 ppm</p><p>Tasting: Hyssop, black cherry, birch</p><p>