This year’s Prelude started in Diane Flynt’s orchard back in 2019 in Dugspur, Virginia. This field blend of Ashmead’s Kernel, Roxbury Russet, Harrison, Pitmaston Pineapple, Ribston Pippin, and Harrison began fermentation in September 2019. It fermented and rested in neutral wine barrels, with some batonnage (stirring of the settled lees). We bottled it after 8 months of aging. A fruit forward cider, with good tannic structure, this cider pairs well with lamb, duck, and other wild game. This is the third Prelude we’ve produced using Diane’s fruit, and we think each year showcases what transpired in her orchard--truly an orchard-centric/terrior experience every year!