2021 ‘BRICOLAGE’

Augusta, Albemarle, Nelson, and Highland Counties

Traditional Method

2,640 Bottles Produced

Label Artwork:

  • A collage of the skins of several apples in the blend

Fruit/Site:

  • This cider is the central focus of the project. We forage from roughly 100 different 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.

Season:

  • 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.

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.

  • 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.

  • Barrels were blended together and bottled with organic cane sugar and its own yeast culture around the 2022 summer solstice. 

  • Aged on lees for 16-18 months before being riddled and disgorged by hand. No SO2 additions were made.

Lab:

  • pH: 3.76 | TA: 6.8 g/L | ABV: 8.31% | Added SO2: 0 ppm

Tasting:

  • Hyssop, black cherry, birch