apples, grapes, wild cultures of yeast + bacteria: all from VT
A medley of foraged cider apples and Vermont grown grapes were used in the creation of this 2019 delight. 55% macerated cider and 45% white, red and grey grapes (Frontenac Gris, Frontenac Blanc and St. Croix), this still apple grape wine brings a soft velvety depth beneath a rise of cranberry-cherry tart to your table. By allowing apple juice to flow forth from the weight of ground-up apples themselves, and extending the length of maceration, a smooth and elegant baseline emerges, so soft it can cross the threshold and express as apple-infused water. So we brought in the higher acids and bolder flavors of three different alpine grapes grown on three different vineyards in a co-fermentation with foraged apples and out came Jalu, a Rainbow Body.