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Russet Dabinett is a new still cider which features cider apple varieties indigenous to NY State and England. Golden Russet is native to NY and Dabinett from Somerset England. Flavors of honeycomb, elderflower, lychee, sour plum, white pepper, papaya, ripe plum skin, subtle vanilla. Very long finish. Deep Honey color with a smooth mid-palate and a mineral and textured finish.
South Hill Pommeau is a blend of barrel-aged Apple Spirits (Eau de Vie) with unfermented and unfiltered apple cider. During months of aging, the pommeau naturally clarifies to an amber liquid of exquisite character.
Sparkling and Dry. Traditional Method. This cider is 35% wild apples, 29% English bittersweet varieties, and 46% unidentified homestead trees. This is an elegant champagne-style cider, which has undergone a fermentation in the bottle to produce very lively bubbles. This is an excellent cider for a New Years toast, any celebration, or to elevate the atmosphere of any situation. Tasting Notes: Pear, pit of white peach, tart cherry and chamomile on the nose. Briny on the pallet, with white pepper, mouth-watering acid and chalky finish. Disgorged 10 cases at a time with last batch done 11 months after bottling.
Predominantly from abandoned homestead trees, Old Time cider reflects the perfection of the trees' diversity and age. The name Old-Time is a nod to both the cidermakers from past generations who used these trees for their own cider and to the style of music which our cidermaker Steve plays: American Old-Time music.
A single-orchard cider, all of the fruit came from a small 1/4 acre homestead cider orchard planted by our friend Peter Hoover between 1995-2000 near Trumansburg, NY.
Made from 100% wild seedling apples, gathered by hand in the hedgerows and forests around Ithaca, NY. The epitomy of terrior, bringing the expression of an exact time and place into the glass.
The apples harvested for this cider were barrel-fermented and aged 9 months sur-lie in 4 to 6 year-old French barrels. Substantial tannins, intense fruit aromas and mouth-watering acidity of the fruit transformed through fermentation and bâtonage into cider with aromas of apple-skin, spice and roasted nuts; smooth yet astringent mouthfeel, and modest acidity. Pairs with roast chicken, and smoked gouda.