Sip on some liquid history–
The fruit for the Mint Springs sparkling cider is from the remnants of the former Wayland Orchard in Crozet, a site that was initially planted in the 19th Century. The site was abandoned for nearly twenty years until Patrick and Danielle helped rehabilitate it by replanting trees without any chemical additions. The fruit is a mixture of Stayman and Winesap apples, with some unsprayed crab and solitary apple trees from the surrounding Albemarle County.
- Patois Cider was created by Patrick Collins and Danielle LeCompte; they are all about balance and creating ciders that beautifully capture fleeting moments from small pockets of Virginia.
- Patrick is a huge fan of the complexity of slightly oxidized Champagnes (a glass of day old Champers is his drink of choice.)
- The apples fermented on their skins for five days with the cap kept wet by hand, and pressed cider finished fermentation in neutral French oak under voile.
- The bottles were re-fermented in the traditional method with their own yeasts and organic sugar, prior to being aged on lees for 18 months and being riddled and disgorged by hand with no added sulfur.
- Old library books - smelling them is highly encouraged.
- Any and all soft cheeses.
- Vintage glasses (like these.)