100% unsprayed Albemarle Pippin apples, trees aged 40 and 80 years. A former commercial orchard, the family now keeps cattle that feed on the dropped apples. We picked all our own fruit. 12 months aging sur lattes.

These older, larger tree canopies provide apples with different flavor components: the outer fruit develops high sugars and thicker, blushed skins, while the inner shaded fruit maintains acidity. We crushed the outer canopy to macerate within the direct press inner canopy for three days with gentle cap management. Fermentation and aging occurred in 228 L neutral French oak for five months.

Patois Cider

Patois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work with the interconnecting cycles of nature? Can two people do this?

We don’t own land because our scale cannot support those costs. Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access. We may also seek to propagate them through both grafting and sprouting seeds should landowners allow. Sometimes we imagine our own orchard of our favorite found varieties interspersed with vines; sometimes we think no single Shangri-La will ever approach the complexity of so many unique inputs assembled by a century of chance.

We work fairly oxidatively in the cellar, due partly to aesthetic aims and partly to our minimal infrastructure. Everything is done by hand on a one or two person scale. Sparkling wine can be constrained by technique and fixed parameters, but we try to think creatively to achieve our goals with only fruit and time. While the ciders and wines will continue to evolve in the bottle upon release, they are not precious and are meant to be enjoyed.

We hope to demonstrate that conventionally undervalued fruit is capable of producing delicious and complex wines when treated with intention and care.