FRUIT:

• 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.

• This bottling contains the last of the heirlooms from the Mint Springs orchard we spent five years reviving and replanting before losing access to the land.

SEASON:

• 2022 is a wetter, cooler vintage that snuck in between two drought-concentrated years. The fruit is more mineral and shaded when compared to the verve of the 2021 release. Rain-damp  mountain meadows.

FERMENTATION AND DEVELOPMENT:

• A continuous fermentation carried through the three and a half month harvest window as different apples ripened: After five days of active fermentation on skins, fruit is pressed to finish in 500 L, 350 L, and 228 L neutral French oak.

• 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  aromatic and textural complexity.

• Barrels were blended together and bottled with organic cane sugar and its own yeast culture on the 2023 summer solstice. 

• Bottles aged on lees for a minimum of 24 months before being riddled and disgorged by hand. Specific disgorgement date is stamped on the bottle. No SO2 additions were made.

LAB:

• ABV: 8.53% | pH: 3.65 | TA: 7.1 g/L | RS: 0 g/L | Added SO2: 0 ppm

- Patois