It would be hard to feel more connected to a producer than I do now to Patrick and his partner Danielle. There’s just a level of trust and comfort that comes when someone invites you into their home for a meal and lets you pet their dog while there’s a whole other room of strangers around. I remember first meeting Patrick when we had a cider class on the roof at DOMESTIQUE with Benoit Lesuffleur, and from there his ciders, pet nats, and co-ferments have become a core part of the shop. To see his growth over the last couple of years has brought me an immense amount of personal and professional happiness, and has given me a real enthusiasm to champion Virginia wines.
This bottle hits it out of the park for me. It is alive, with electric acidity and an untold amount of character. I don’t have the vocabulary to express how my experiences in tasting this perry from April until now made me feel, but I hope to convey to you that this is special. Not only are we able to have world-class wines made in our own backyard, it feels better when you can do it with people you can call your friends.
100% unsprayed heirloom and seedling pears we foraged ourselves. Soils of broken down granite up and along the Blue Ride mountains give away to red clay to the east. A blend of chance and discovery that shifts year to year. Pears contain sorbitol, an unfermentable sugar alcohol, which gives the finished perry a slight natural sweetness akin to brut level dosage.
Clear, warm temperatures defined the growing season, with enough rain to maintain tree metabolism. A ripe year for Virginia fruit.