Tuesday, July 16, 2019
Cider Review: Aeppeltreow Scarlett Rosey Cider and South Hill Cider Prelude #7
This week, when thinking about cider and Summer, I want to think about the specific cider styles most often associated with the season. There are more than I can cover in a week, but two of the first styles that come to mind are rosé ciders and dry, acid-forward, bubbly ciders. Luckily I found examples of each: one in my own cellar waiting for its moment and the other featured at a local restaurant (Agava: https://www.agavarestaurant.com/) known for showcaseing local food and beverages.
Today, I’m starting with Aeppeltreow’s Scarlett Rosey Cider.
I’ve enjoyed a number of Aeppeltreow ciders since starting the blog. Here’s the list:
Sparrow Spiced Cider: http://alongcameacider.blogspot.com/2019/01/cider-review-aeppeltreow-sparrow-spiced.html
The Orchard Oriole Perry has to be one of my favorite perries ever: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html
In 2015, I got to try the Appley Brut which brings the bubbles: http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html
The first time I had something pretty in pink from Aeppeltreow it was the Blackbird Berried Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-aeppeltreow.html
My favorite might still be the Kinglet Bitter: http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html
When I first moved to Ithaca, I got to try the Barnswallow Draft Cider: http://alongcameacider.blogspot.com/2014/03/cider-review-appeltreow-barnswallow.html
For Very Perry May 2017,I reviewed the Sparkling Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html
At my friend El’smost recent birthday dinner, I included the Americana:
Read about all the ciders, and the rest of the delicious lineup online: http://aeppeltreow.com/
Here’s the official description for the Scarlett Rosey Cider, “Scarlett is blended from real red-fleshed crab apples and eating apples specially selected to leave the scent of rose petals in the bottom of the glass. Semi-sweet. It is pink.” 5.5% ABV
Appearance: Brilliant, bubbly, coral pink
The can describes this cider as pink, but it’s a more nuanced shade than just pink. To me, it looks like a coral pink that hints toward peachiness. It’s lovely: far too lovely to leave in a can! Pour this one into a glass.
Aromas: ripe apples, raspberries, stone and dust
The Scarlett smells like ripe apples and raspberries! Underneath all of that juicy ripe apple I get a hint of dust and stone associated notes that make me expect something tart.
This is semi-sweet, but I’m guessing many folks would call the Scarlett Rosey Cider semi-dry. It’s a lovely fruity sweetness that melds with all of the facets of the cider.
Flavors and drinking experience: tart, tannic, sweet, floral and fruity
I love how the Scarlett cider offers up lots of tannins! It also brings enough medium high acidity to balance the sweetness. I enjoy the medium intensity of bubbles, and the heft of the mouthfeel. This cider has both body and lift! The floral and fruity elements play nicely together. What I particularly appreciate is that the floral notes shade more into foody and juicy notes and less into powdery or perfumed ones.
I enjoyed the Scarlett Rosey Cider with some wheaty crackers and a mature cheddar. It didn’t need anything else!
South Hill Cider Prelude #7
Previous reviews of South Hill Ciders
South Hill Ciders has a fantastic group of ciders that manage to be different and yet all 100% apple-based and local. Cidermaker Steve Selin uses all manner of apples for the different South Hill ciders including heirloom, crab, and cider specific apples all from the local environs, both grown and foraged. South hill planted a young orchard in Ithaca, NY and has broken ground for a tasting room to be open on the same site soon.
Here is a list of my previous South Hill Cider reviews:
Most recently I reviewed the Bluegrass Russet: http://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html
I reviewed the Prelude 3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html
Then it became my #7 favorite cider in 2018
My Finger Lakes Cider pairing dinner in September of 2017 included one: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html
I chose South Hill Cider’s Stone Fence Farm as my favorite cider of 2016: http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html
In 2016, I tasted the 2014 Packbasket: http://alongcameacider.blogspot.com/2016/04/cider-review-south-hill-ciders-2014.html
And my very first South Hill Cider review was the hyper-limited release Hypothesis: http://alongcameacider.blogspot.com/2015/05/cider-review-south-hill-ciders.html
You can visit South Hill Cider online to learn more and follow the progress on current projects: http://www.southhillcider.com/
And now for the South Hill Prelude #7.
Here’s the official description, “#7- An assemblage of all late-season apples. 50% Dabinett, 34% Golden Russet and 16% Goldrush. Bone Dry & Sparkling traditional method. Because of the bottle fermentation and that the apples are all late-season and ripe, the cider is 10.1% ABV. 90 cases”
Appearance: brilliant, bubbly, warm straw
This cider looks very much like what I expect and hope for a cider from this area. I’d call the color warm straw. It’s brilliant, and I can see some bubble activity in the glass.
Aromas: lemons, clean grains, boozy, minerals
This cider smells unlike others I’ve smelled or tasted from South Hill Cider. I suppose that’s the beauty of the Prelue line. The #7 smells lemony and boozy with notes of clean grain and minerals.
This is a dry and astringent cider. Folks expecting any sweetness at all will be surprised, but I love that about it.
Flavors and drinking experience: oaky, herbal, anise
The Prelude #7 tastes oaky; maybe some part of this juice saw time in a barrel of some form. The description doesn’t say so, but that’s what I’m tasting. The cider is also strongly herbal with notes of anise, black tea, and dried leaves. I love that it has so many bubbles. It tastes toasted with breadcrumbs and marshmallows. I get brown sugar notes in the finish. This cider is high acid with medium-high tannins.
I had this with a black bean veggie burger and fantastic fries. I definitely recommend the paring.
Summer has lots of long hot days, enough to include both rosé ciders and dry, acid-forward, bubbly ciders. Check back next week to see how else to enjoy cider in the Summer.