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Cider made with primarily Gold Rush apples 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 were aged on lees for 4 months before being disgorged in April 2023.
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.
Connects with:
- Crab hush puppies with dusted with Old Bay.
- Beach bonfires.
- Laurel Canyon/shoegaze vibes from Tamaryn.
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