Apples & Grapes, Sonoma, California 2021

Named after Santa Teresa de Cabora, later known colloquially throughout Northern Mexico and California as, “The Mexican Joan of Arc”, this bevy is awash in historic might. Cidermakers and high school pals, Aaron Brown and Colin Blackshear, began Bardos in 2019, greatly inspired by the ciders of Somerset and Wales in the UK, they are grounded by the desire to translate the deep, apple-laden history of California through a low-intervention lens. Tracking down centennial trees and land owners open to sharing their (usually) forgotten or unused fruit was the name of their game, but has since moved to steadfast stewardship and paying homage to all the people who have shaped the land. A co-ferment of various apple varieties, (gravenstein, rome, spitzenberg, +) and over 30 grape varieties (mainly grenache, syrah, zinfandel, mourvèdre and alicante bouchet). Here the fermented cider was poured over the pomace of the fresh pressed grapes and left to macerate into oblivion. Bubbles soft like a lambs ear, cranberry pop, sea buckthorn tartness, bioluminescent red candies, rusty earth & deep, red clay minerality. Enjoy while reading Rosario Castellanos on a wood bench.