Description
Troddenvale Petite Cider – 2022
This distinct bottling represents a serious, wine-like approach to cider making, crafted exclusively from 100% Virginia Hewe's Crabapple. A historic variety cherished by Thomas Jefferson, the Hewe's Crab is celebrated for its ability to produce ciders with profound structure and complexity, far removed from standard culinary apples. Sourced from the unique terroir of the Allegheny Highlands in Bath County, Virginia, the fruit grows in orchards situated on sandstone loam soils atop a bed of Karst limestone. The 2022 growing season in Virginia navigated early frost scares in March and April, ultimately yielding a full crop of high-quality fruit that benefited from the region's high-elevation climate, preserving vital acidity and concentrating flavor.
In the glass, the cider presents a brilliant, clear straw-gold hue, pouring perfectly still to emphasize its vinous intentions. The nose offers an evocative bouquet of freshly pressed yellow apples, bruised pear, and quince, layered with complex secondary aromas of beeswax, lemon verbena, and a hint of almond skin derived from the crabapple skins. On the palate, this is a dry, light-bodied cider that defies the expectations of standard fizz. It delivers a razor-sharp, racy acidity balanced by the specific tannic grip characteristic of crabapples. Flavors of tart golden delicious apple, citrus pith, and wildflower honey evolve into a refined, textured finish that is clean and persistent.
Troddenvale operates with a philosophy of minimal intervention and transparency, utilizing regenerative and sustainable farming practices to maintain the ecosystem's health. The winemaking is equally hands-off; the juice was fermented using only native yeasts in neutral French oak barrels. This vessel choice allows for micro-oxygenation, building texture without masking the fruit with wood flavors. The cider was aged on its lees to enhance mouthfeel and bottled still, with absolutely no sulfites added at any stage, ensuring a raw and authentic expression of the harvest.
Given its high acidity and structural tannins, this cider pairs exceptionally well with rich, fatty American classics. It serves as a perfect counterpoint to a grilled cheese sandwich made with sharp Vermont cheddar on sourdough, where the acid cuts through the dairy fat. Alternatively, pair it with pan-seared pork chops topped with a savory apple and onion chutney to bridge the fruit profiles while handling the meat's richness. While this specific vintage has not been numerically scored by major publications like Wine Spectator or The Wine Advocate, Troddenvale has garnered significant acclaim within the natural wine and craft cider communities for elevating the category to a fine wine standard, offering exceptional value for a bottle of such artisanal precision.
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