Patois Traditional Method Sparkling Cider "Infinite Canon" III

-  28% certified organic Grimes Golden and Stayman apples from The Farm at Sunnyside in Washington, harvested in 2022. Clay loam of granitic schist with quartz fragments, 850’.

-  26% Arkansas Black from Williams Orchard in Flint Hill, harvested in 2022. Gravelly loam of granitic gneiss, 650’.

-  6% unsprayed York from Rock Hill Farm in Flint Hill, harvested in 2022. Loam of granitic schist with mica fragments, 550’.

FRUIT/SITE:
- 28% certified organic Grimes Golden and Stayman apples from The Farm at Sunnyside in Washington, harvested in 2022. Clay loam of granitic schist with quartz fragments, 850’.
- 26% Arkansas Black from Williams Orchard in Flint Hill, harvested in 2022. Gravelly loam of granitic gneiss, 650’.
- 6% unsprayed York from Rock Hill Farm in Flint Hill, harvested in 2022. Loam of granitic schist with mica fragments, 550’.
- 41% perpetual reserve (2019-2021) from these sites. SEASON:
- The perpetual reserve is an attempt to mediate the (sometimes wildly) variant Virginia vintages and combine the depth of aging with the energy of the most recent year’s fruit.
- 2022 produced more delicate and earthy fruit, so this iteration is more about florals and finesse.
FERMENTATION/DEVELOPMENT:
- Based on vintage character, a varying portion of the apples ferment on their skins before being pressed to finish in neutral French oak.
- Reserve cider ages untopped in a single 425 L acacia barrel. At bottling, a portion of this base is blended with still-fermenting cider from the current harvest to finish in bottle. The remaining portion of young cider then tops up the acacia barrel to refresh the perpetual reserve.
- Bottles age on lees for 10 months before being riddled and disgorged by hand. *No SO2 has been added since 2020.