HISTORY

We returned to the US in '98, and established our new life in Maryland. While working in and around Washington DC, our interest in cava only grew, and we built a small "cave" in our suburban house's cellar, and established a small vineyard and orchard outside our backdoor. There, we experimented with wine as well as cider. It soon became clear to us, however, that the MidAtlantic is more benign towards apples than grapes.

We decided that if we were to pursue our passion, we needed to purchase land to establish an orchard, and perhaps a vineyard as well; but it took us well over a decade to find the "right place". 

It was a cold wintery day in 2015, and we had been out looking at properties when we came upon a stately farmhouse, with an imposing widow's watch, tucked away in a bucolic corner of the Shenandoah Valley, and huddled under a pile of snow. The house was off the market, but we made an offer anyway.

The farmhouse was founded in 1864 when Jacob Lantz, the local magistrate, rebuilt there after his flour mill and original home were burned down by General Sheridan.

We bought the farmhouse and its property, and spring came around not long after. The Shenandoah is truly a breadbasket, where everything grows. It does beg assistance, though, and we've come to realize that it is a fertile valley, but a fickle one. From March to November, constant husbandry is required; it needs that much overseeing. 

It was fenced on all sides, so we called it a Clos.

We planted Chardonnay, Pinot Noir, and Pinot Meurnier for Champagne-like sparkling wine. And we planted Carbernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot for a Bordeaux blend.

We also planted an orchard.

 We brought in a dozen trees from our backyard orchard that were 10 years old, but still small enough to transport since they had never received adequate sun. We had Hewes Crab, Gravenstein, Winesap, Russetts, and something Thomas Jefferson once called Taliaferro, though it's a little doubtful that we have a true Taliaferro among our heirlooms. We planted over 150 new cider trees, including Hewes Virginia Crab, Arkansas Black, Kingston Black, Yellow and Orange Pippin, Golden Russett, Roxbury Russett, Winesap, Wickson Crab, and several other varieties. We also discovered that we had three fully matured heirloom crabapples on the property which lend a very singular flavor and nose to our cider.

While the mature trees that we transplanted have borne fruit in the last two years, the newly planted trees will need a bit longer yet.

And so, one season follows the other, right the way around the calendar. 

Yet, there is so much to do indoors in the winery. Fortunately, the fall and winter free one's hands from the field, so that the fruits of labor may have a crib to rest upon once harvest has arrived.

The act of riddling is a slow dance in which the cellar-master, once the deep sleep comes to an end, coaxes the yeast from the sides of the bottle down into the neck and, finally, to the tip, where it comes to rest against the crown cap and a little receptacle that the French call a "bidule", or "thingy". From there, the tip of the bottle is frozen, ensnaring sediment in the bidule, and the crown cap is popped off, releasing the frozen plug into a recycled barrel that has been modified to capture the crown cap, bidule, frozen plug, and accompanying spray.

Or, "there you have it", as someone was purported to pronounce over the most extraordinary of results. 

"Champagne cider", ready for chilling, popping the cork, and imbibing. There really is nothing else quite like it.