22 MORRIS
Amherst County
Cider Pét-Nat
1262 Bottles Produced
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.
Fruit/Site:
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.
Season:
Harvest rains tempered ripeness and offered more earthy and herbal flavors. More delicate than 2021 but with plenty of tropical fruit.
Fermentation/Development:
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.
Tasting:
Fennel pollen, banana cream, melon
Artwork:
Oil pastel inspired by the clays of the site and skin tones of the fruit.