Produced with apples from Nelson County, Va. Treated like a white wine and fermented at cooler temperatures in stainless steel tank, it is allowed to age for a short period of time on the lees, then bottled with priming sugar to allow yeast in bottle to undergo a second fermentation, lending the cider a delicate carbonation.
A great, medium-bodied blend of 50% petit verdot, 25% cabernet sauvignon, and 25% cabernet franc. Fruit-forward, complemented by smooth tannins, fresh acidity, and a lingering, pleasant finish. Aged almost exclusively in new American oak barrels.