{"product_id":"ancestral-method-co-ferment-parallel-voicing-2025","title":"Ancestral Method Co-Ferment 'Parallel Voicing' 2025","description":"\u003cp class=\"\"\u003eNotes from \u003ca href=\"https:\/\/www.patoiscider.com\/25-parallel-voicing\"\u003ePatois\u003c\/a\u003e:\u003c\/p\u003e\n\u003cp class=\"\"\u003eFRUIT:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e52% heirloom apples from Stony Creek Orchard in Shenandoah County. Sandy loam of weathered sandstone, quartzite, and shale, 1100’. Jeff Delke, grower.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e34% foraged seedling apples from high limestone ridges selected for their acidity and softer tannin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e14% chardonel from M\u0026amp;R Vineyard in Shenandoah County. Silt and clay loams of weathered limestone, 1100’. Juan Carlos Mansilla and David Rourke, growers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eSEASON:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eEarly summer rains in 2025 replenished vines and trees after the previous two dry growing seasons, giving roots renewed access to soil nutrition (particularly nitrogen which is important for fermentations). But they also exacerbated peak apple disease pressure, prematurely defoliating several tree canopies later in the season and thus dulling phenolics and lessening sugar accumulation. August and September were also noticeably cooler. A more delicate and chiseled year.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eFERMENTATION\/DEVELOPMENT:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eA continuous fermentation carried through harvest: In September we bled off a portion of fermenting chardonel to co-ferment with  many successive picks of apples in a steel tank. We let the apples ripen off the tree for a few weeks longer than usual to help increase concentration. Apples were briefly macerated before press. The full blend finished in bottle in early December.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eBottles aged on lees for a minimum of 4 months before being riddled and disgorged by hand (specific date is stamped on the label). No SO2 additions were made.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e- Patois\u003c\/p\u003e","brand":"Patois","offers":[{"title":"Default Title","offer_id":45207490789429,"sku":"PATOISparallel2025","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0069\/4645\/5615\/files\/247FE016-3B0C-42A6-BB8B-B49E0BE80F89.jpg?v=1778292230","url":"https:\/\/domestiquewine.com\/products\/ancestral-method-co-ferment-parallel-voicing-2025","provider":"Domestique Wine","version":"1.0","type":"link"}