The qvevris are getting filled with Levity today! This bone dry cider will age and ferment underground for a few months in these authentic Georgian crafted terra cotta vessels. Come by the tasting room this afternoon to catch a glimpse of the action. #cider #vacider #handcrafted #qvevri #qvevricider #castlehill #levity
Local legend has it that Thomas Jefferson spent many hours on the grounds of Castle Hill as a young man—his guardian owned the place. Now on the National Register of Historic Places, Doctor Thomas Walker built Castle Hill in 1764, a day’s travel on horseback from the land at Monticello where Jefferson would lay down his first orchard plantings five years later in 1769.
We don’t have a record of Walker’s orchards, but we know that Jefferson focused his attention on 18 different apple cultivars, including a concentration of trees renowned for cidermaking: Hewes Crab, Albemarle Pippin, Esopus Spitzenburg and the lost (?) and much longed for Taliaferro (pronounced “Toliver” by some accounts).
The Virginia estate hosted many American luminaries in its early history, including Presidents Washington, Madison, Monroe, Jackson, and Buchanan. Time has passed, of course, and Castle Hill is now under new management. The current proprietors are making orchard cider that taps into the local heritage of American cidermaking—using regional varieties like the Albemarle, Winesap, Harrison, and Grimes Golden—in new and compelling ways.
Among these methods is the fermentation of their signature Levity cider in egg-shaped kveveri vessels, imported across the Atlantic from Georgia, where the vessels are traditionally used to ferment wine. Made of terra cotta and lined with beeswax, the kveveri are submerged in the earth (locked away behind OSHA required padlocked lids) which helps to manage the temperature acceleration that occurs during the fermentation process. The embracing earth absorbs the heat and cools the vessel to slow and help manage the ferment.