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Region: Vermont
Grapes: Pear, Apple
Alcohol: 10.5%
Notes on the Wine
The Beginning of Memory is an ancestral style pear cider made according to the shifts in the season. A duet of our early apples and pears are cured, ground and fermented on skins, then pressed and combined with our winter apple harvest in order to seed a second fermentation in bottle. The native sugars and wild yeasts found in our homefarm orchard produce a unique méthode champenoise that harnesses the flavors of our alpine landscape.
Notes on the Producer
Our wines are an expression of the season. Each vintage may herald slightly different bottlings, and even wines that we tend to make every year will show variation from vintage to vintage. This intrigues us. We work in the field and cellar as minimally as possible, as guides and companions. We believe that terroir encompasses geology, geography, microclimate, varietal, culture, and the human hand. Wine cannot make itself just like a dish of roasted carrots or an aged cow's milk cheese cannot. Our job is to accompany and support the wine throughout its life in the vineyard and our cantina.
Our fruit is handpicked and sorted, foot crushed through pigeage. We employ glass demijohns and old barrels. We hope some day to have an anfora. We rely on the native yeast found on our fruit, the result of a happy marriage of field and fermentation. We use little to no sulphite at bottling. It depends on the wine and the season. Currently in release, we have the first of the 2014 wines with more on the way.
