21 QUAKER RUN
Madison County
Ancestral Method Sparkling Cider
1220 Bottles Produced
pH: 3.66 | TA: 8.3 g/L | ABV:7.93% | AddedSO2: 0 ppm
All fruit ferments without modification. All cider and wine is unfined and unfiltered.
Fruit/Site:
25% Gold Rush, 25% Black Twig, 20%Roxbury Russet, 20% Ashmead’s Kernel, 10% Grimes Golden from Quaker Run Orchard in Madison, VA. Clay loam with quartz and greenstone gravel, 950’ elevation.
Quaker Run is a former commercial orchard dating back to the 19th century. Current owners Tom and Debbie Flynn still maintain a few rows of apple trees.
Season:
Clear, warm temperatures defined the growing season, with enough rain to maintain tree metabolism. A good year for ripe Virginia fruit.
The ratios of the blend change year to year based on what the trees deliver. 2021 features more acid components than previous harvests.
Fermentation/Development:
After Tom and Patrick harvested the apples, we left them in small bins in the shade to further concentrate for two to four weeks before pressing.
A continuous fermentation carried through the full harvest window from September to December: we crushed the apples to soak overnight on skins, and then pressed them into a mix of 350 L and 228 L neutral French oak and glass demijohns. The multiple components were then blended to finish fermenting in thebottle.
Bottles aged sur lattes for 15 months before being riddled and disgorged by hand.
Tasting:
Candied lime, satsuma, linden tea
Artwork:
An oil pastel graph of the temperatures in the orchard for September 2021, with days with rain colored purple.