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Cider made with primarily Ashmeade Kernel apples, plus Gold Rush apples and a mix of crab apples, sourced from the high-elevation Morris Orchard in Monroe, Virginia.
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 a minimum of 6 months before being riddled and disgorged by hand.
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.