Virginia Natural Ciders

Patois Cider
Patois Cider is the product of partners Patrick Collins and Danielle LeCompte. Making small batches from small scale production, they focus on making ciders — some from single orchards but some from foraged apples from untended apple trees. This second source is their true labor of love. “Foraging allows us to utilize existing (if scattered) noncommercial fruit of supreme quality. These trees hold both the historical lessons of past plantings - sites proven by survival - and the genetic renewal through seedlings for future resilience. We observe these trees and attempt to restore them where we have regular access.” (Patois Cider)

Troddenvale at Oakley Farm
Troddenvale at Oakley Farm makes cider out of the spring water and forgotten orchards in Bath County’s Warm Springs Valley, surrounded by George Washington National Forest. They make cider with an eye to letting the apples express their own terroir. They only ferment with native yeasts; they do not add any “flavor-enhancing adjuncts and corrections”; they ferment in neutral oak; and they bottle unfiltered.

Please join us this Wednesday as we taste cider from Patois and Troddenvale at Oakley Farm. This tasting is another one of our free walk-up tastings. Stop by any time between 5:00 and 6:30 PM.