"So many people told me that cider without bubbles sucked, so I had to make one. And with a site as special as this, I felt like it deserved the fancy white wine treatment. So this was fermented and aged in barrel on full lees until it seemed stable and delicious. I hesitate to call this cider and want to just call it wine. It’s very pretty and elegant and light. Hydrating and nourishing and too easy to drink" -Brent Mayeaux (winemaker)