2017 FARMHOUSE SPARKLING CIDER
Made from a blend of apples from wild trees and the old orchards at Newhall Farm. Some crabs and European cider varieties were also added to boost tannins. The cider was fermented with native yeasts, with about half of the batch spending time in old bourbon and rye barrels.
This briskly sparking dry cider is medium bodied with refreshing acidity and moderate tannins. The nose is fruity, with some vanilla and spice contributed by the barrels, followed by baked apple and lemon. The finish is dry and cleansing. It should evolve in bottle for several years at least.
This cider is best served chilled, in a white wine glass or champagne flute. A great lower alcohol aperitif, it is also very food friendly. 240 cases made.
2017 POMACE CIDER
After pressing our red wine, the left-over pomace was added to apple juice made from some of our younger trees. This mixture was allowed to ferment for a week before being repressed for maturation in tank. Spontaneous malo-lactic fermentation took place. Un-fined, un-filtered, and refermented in bottle.
This dry, sparkling cider pours a pale garnet red. The nose is delicate, with floral and red fruit notes. Raspberry and strawberry are most noticeable, with apple lurking in the background. The fruit flavors continue on the palate, along with minerality. Cherries become noticeable in the finish. It is kept refreshing by good acidity and a touch of grape tannins, along with the cleansing effect of the bubbles.
Best served in a white wine glass at 40 to 45 degrees, this cider can be drunk by itself or with a wide range of foods. 120 cases made.