A blend of 40% Ashmead’s Kernel, 40% Harrison, 20% Manchurian Crab apples sourced from Nelson County. Pressed directly to neutral French oak and fermented naturally, without the addition of commercial yeasts or nutrients. Upon completing fermenting dry, bâtonnage was implemented for four months. Natural malolactic fermentation encouraged. Rested in barrel for 8 months, racked off its lees upon bottling with no added SO2. Bottle conditioned, undisgorged.
110 cases produced, Alc. 8.5% by Volume, 750mL