One of the most exciting and rewarding silver linings of the past few years was making Patrick Collins’ acquaintance here at the shop. Patrick and his partner Danielle are a two-person operation with a singular focus on the old trees of Virginia's Shenandoah Valley and thereabouts.
-34% perpetual reserve begun in 2019. Previous harvests of Arkansas Black from Williams Orchard in Flint Hill. Gravelly loam of granitic gneiss, 650’.
- 43% organic Grimes Golden from The Farm at Sunnyside in Washington, harvested in 2021. Clay loam
of granitic schist with quartz fragments, 850’.
- 23% unsprayed York from Rock Hill Farm in Flint Hill, harvested in 2021. Loam of granitic schist with mica fragments,550’.
- The perpetual reserve is an attempt to mediate the
(sometimes wildly) variant Virginia vintages and
combine the depth of aging with the energy of the most recent year’s fruit.
- Based on vintage character, a varying portion of the apples ferment on their skins before being pressed in to neutral French oak.
- Reserve cider age sun topped in a single 425L acacia barrel. At bottling, a portion of this base is blended with
still-fermenting cider from the current harvest to finish in bottle. The remaining portion of young cider then tops up the acacia barrel tore fresh the perpetual reserve.
- Bottles age on lees for 10months before being riddled and disgorged by hand. No SO2 has been added since 2020.
- pH: 3.82 |ABV:7.79%|TA:5.92 g/L|TSO2: 14ppm
- Honeysuckle, anise, dried lime
- An ongoing overlay of connected coordinates corresponding to variations in fruit chemistry from multiple harvests.
- Patrick Collins