Cider Review: Snow Capped Cider's Wickson Crab

Giant publisher Conde Nast laid off most of the Pitchfork staff recently, dealing a horrific blow to the world of music writing. Last week, most Sports Illustrated workers were recently cut without ceremony. In the fall of last year, the majority of Bandcamp’s journalists were also let go. None of these sites were gutted because people were failing to produce quality work. I could track down countless similar stories. I’m sharing because I care about culture journalism just like I care about all journalism. 

I’m invested in that I started this cider review blog totally independently eleven years ago, and I’ve been reviewing ciders from around the world consistently since then. No one is paying me: not for advertisements, coverage, special access to tasting notes, or favorable notice. That’s how I like it. But it also means that I have to fit my cider work into the margins after getting my bills paid. That’s why I wasn’t at CiderCon in all the wild weather this year and for the past several. I have to budget what time and resources I can allocate to this passion. And maybe someday, it won’t make sense for me to write in this way.

The connection is simple. We live in an economic system that doesn’t value long-term investment for the sake of curiosity, care, or criticism. It wants efficiency, newness, growth, sustained by less and less and less. And this same system also makes it hard for cider makers, food workers, artists, farmers, scholars, game designers, and just about anybody who doesn’t have an alternate path to financial solvency. And that makes me angry and sad. 

I don’t want our world to become really, really boring as fewer people can use their time in interesting and creative ways. But what are our options?  This is the question in my mind when I sip my cider on these cold January nights. This week, I’m sharing my thoughts on Snow Capped Cider’s Wickson in addition to a cultural plight. I wanted a treat and Wickson Crab ciders are often among my favorites, and Snow Capped Cider has a great record of success as well. 

Here are all of my previous reviews of Snow Capped Ciders’ beverages. I include more background on the cidery and farm behind them in some of the earlier reviews. These ciders were shared with me for review, but my opinions remain entirely my own.

Winter Pear: https://alongcameacider.blogspot.com/2023/05/perry-review-snow-capped-ciders-winter.html

Dabinett: http://alongcameacider.blogspot.com/2023/02/cider-review-snow-capped-ciders-dabinett.html

Jala-pear-no Cider: http://alongcameacider.blogspot.com/2022/11/ciderperry-review-snow-capped-ciders.html

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

You can visit Snow Capped Cider’s website to find out about latest releases and news from the Colorado cidery: https://snowcappedcider.com/

Here’s what I could find on the website about the 2020 Wickson Crab cider.

For many years we have planted crabapple trees for pollination in our orchards. Now we harvest this scrappy little apple for its wild character in cider making. Wickson brings extraordinary high sugar content with razor-sharp acid levels. The result is elegant and fanciful. Wickson fills the palate with luscious, balanced, sweet notes of kiwi and honeydew building dimensional acid warmth with a lingering finish.

Alcohol 8.40%

This cider did merit a platinum medal at the Great American Cider Competition in 2021.

Appearance: intense honeycomb amber, brilliant, few bubbles

The color of the Wickson Crab reminds me of autumn and rich full honeycomb. It’s a warm and deep shade of amber that brings some real intensity. It’s a beautiful cider.

Aromas: overripe apple, minerals, mild oxidation, baking spice

The aromas remind me of familiar homemade applesauce. It’s an overripe apple nose with hints of baking spices. I do get just the barest hint of oxidation, but not to a troubling degree.

Sweetness/dryness: Off Dry

This tastes off dry. There’s enough acid and tannin in the mix that I bet the measurable sugar looks higher than it tastes.

Flavors and drinking experience: lush velvet tannins, high acid, mellow apricot, minerals, and citrus

The applesauce and overripe apple notes from the aroma return on the palate for the Wickson Crab. They are joined by apricot and citrus notes as well. The cider is redolent with fruity acidity and lush velvet tannins. There’s also a twiggy vibrance going on. What an amazing combination. Wickson Crabs really can produce just the most luscious and lively ciders.

 

The off the charts acid and beautiful tannins do not create an austere or minimal experience. Instead, Snow Capped Cider’s Wickson comes across as rich with the mood of peak autumnal splendor. The bubbles are much more apparent in the mouthfeel than they were visibly, which is a real treat. The opulence of this cider is bold and welcoming and wonderful. I love it. 

Cider Review: Haykin Family Cider's Methode Ancestral Jonathan 2018

Trick or treat! I decided that treat was the only way to go for my Halloween cider review this year. I bought a mixed shipment of Haykin Family Cider back in the lockdown days of 2020, working with the owner to choose bottles that would age well or be awesome for vertical tastings.  

Haykin Family Cider comes to us from Aurora, Colorado. They’ve won basically every award you can shake a stick at, and I’ve loved all of the Haykin family ciders’ I’ve ever tried. That’s why I’m pinning some high hopes on the Jonathan 2018.

Here are my earlier reviews for Haykin Family Ciders.

Reserve Niedzwetzkyana (my #3 favorite cider of 2021): https://alongcameacider.blogspot.com/2021/11/cider-review-haykin-family-ciders.html

2018 Method Ancestrale Ela Family Farms Cuvee: http://alongcameacider.blogspot.com/2021/09/cider-review-haykin-family-ciders-2018.html

Harrow Pear: http://alongcameacider.blogspot.com/2019/06/perry-reviews-haykin-family-ciders.htm

Finding Haykin Family Cider online is an awesome way to see all of the current releases: https://www.haykinfamilycider.com/.

Here’s how the cidery describes this particular cider.

The Jonathan apple is one of America's classic heirlooms, discovered in 1826 in Woodstock, NY. This sparkling cider has the aroma and flavor of plum and fresh rain. With light caramel notes, well-integrated acid and tannin, the creamy mouthfeel compliments flavors of brioche and spice. 100% Jonathan apples grown at Masonville Orchards, CO and bottled in 2018. This cider is dry. Aged 12 months sur lees and disgorged by hand. ABV of 8.1%

Appearance: super bubbly, warm straw, transparent

This cider bubbles with verve and excitement. I’ve never seen such a towering mousse on a cider. Yes, it dissipates but a show! The color is a gentle warm straw with clean transparency. 

Aromas: citrus, honey, pineapple, cherry

My gracious, the Jonathan smells astonishingly good. Everything about it just sings to me of sweet citrus and honey. Secondary notes rush in with cherry, pear, pineapple and powdered sugar. This is a fruit party of aromas!

Dryness/sweetness: Semi-sweet

I wondered if this cider would have a touch of sweetness based on all of its delectable juicy fruit notes, and it does! The sweetness is very natural and beguiling perfect for this holiday of dessert treats!

Flavors and drinking experience: floral, high acid, bubbly, cinnamon

The Jonathan is a floral and acidic dance. All of those fruity aromas primarily translate into blood orange on the palate. The sweetness helps the cider achieve a satisfying body while the bubble help lift and elevate the experience. The cider is semi-sweet and absolutely beautiful with notes of creamy custard and maple syrup. It’s not just simple though, the cinnamon finish turns leathery just at the end. 

I reached for a cider I expected to be good, and it still managed to surprise me by being even better and more complex that I hoped. What a treat! Happy Halloween!

Perry Review: Snow Capped Cider's Winter Pear

The weather is beautiful outside such that staying indoors to write isn’t the easiest thing this morning. My garden is growing, though I certainly lost some tomato plants to the recent overnight freeze. I did have the good luck to open up Snow Capped Cider’s Winter Pear over the weekend, so I’m reviewing a perry. 

Snow Capped Cider comes to us from a high elevation family orchard in Colorado. I’ve reviewed a few ciders from Snow Capped Ciders. I’ll link all of my reviews below; in them there’s more background on this fascinating cidery.

Dabinett: http://alongcameacider.blogspot.com/2023/02/cider-review-snow-capped-ciders-dabinett.html

Jala-pear-no Cider: http://alongcameacider.blogspot.com/2022/11/ciderperry-review-snow-capped-ciders.html

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

Snow Capped Cider’s website has plenty of info on the latest releases and awards for the cidery: https://snowcappedcider.com/

Here’s what the folks at Snow Capped Cider have to say about the Winter Pear.

Fruit growers are patient and we know how to handle late season fruit. This special cider begins by handpicking our 70-year-old Colorado pear trees. Winter pears require 3-5 weeks of cold storage to adequately ripen. After ripending, juicing and fermentation the blend is returned to cold storage for aging. The journey ends with  bold carbonation to complement woodsy notes of vanilla and winter spice flowing on delicate pear sweetness to a crisp, sparkling finish. ABV: 6.3% 

The pears used are: European D’anjou, Bosc, Comice, and Winter Pears.

Appearance: mild peach, brilliant, fine visible bubbles

This perry has such a delicate mild peach color; it reminds me of the petals on a Peace rose. My grandma had one in her backyard and treasured each sunrise bloom. The Winter Pear is completely brilliant with a miniature parade of fine bubbles rising in the glass. Beautiful.

Aromas: vanilla, yeast, ripe pear and apple, dessert

The Winter Pear smells like vanilla, clean yeasty bread, ripe apples and pears. The yeast, stone fruit, and honey notes combine to give an aura of dessert. Everything about these smells just makes me think of sunshine and happy surprises.

Sweetness/dryness: Sweet!

This perry is sweet! Perries made with culinary pears are often sweet because of pears’ Sorbitol: an unfermentable natural sugar. This tastes very naturally sweet with loads of fruitiness, but I might suspect an arrested fermentation rather than just residual Sorbitol.

Flavors and drinking experience: thick mouthfeel, homemade applesauce, fine bubbles ripe pear

The Winter Pear is simultaneously playful and sophisticated with its fresh juicy sweetness and crisp light bubbles. The flavors remind me of super ripe pears eaten over a sink to deal with extreme juiciness, but also homemade applesauce. 

I also get the notes of vanilla and custard that were hinted in the perry’s aroma. One of my co-tasters noted a little fire on the palate. Over and over again, we were all struck by this perry’s fine bubbles and perfumed finish. Each sip invites the next. We enjoyed our perry with a casual al fresco dinner on our porch: roast carrot pasta salad, grilled shrimp, and asparagus. It is the time to make the most of Spring after all.

Cider Review: Snow Capped Cider's Dabinett

I have seen the sun more in the last three days than I have in the two months before. It's restorative in a way that goes deeper than I can communicate with words. The time hasn’t come yet for looking forward to Spring, but I’m profoundly grateful for the steps we’re making in that direction. 

This past weekend, I even successfully travelled out of state to visit with dear friends and see an amazing performance; I got to see Dita Von Teese’s Glamonatrix tour!  Part of the delightful weekend included sharing cider with wonderful dinner companions. I chose to bring a cider that isn’t easy to acquire in Massachusetts: Snow Capped Cider’s Dabinett.

Snow Capped Cider comes from Colorado. I encourage folks to visit the history section of Snow Capped Cider’s website to learn all about this fascinating multi-generation farm journey: https://snowcappedcider.com/about-us/.

My reviews include a few Snow Capped Ciders. I’ll share all the links below.

Jala-pear-no Cider: http://alongcameacider.blogspot.com/2022/11/ciderperry-review-snow-capped-ciders.html

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

I recommend visiting Snow Capped Cider online to learn about what Snow Capped Cider is up to: https://snowcappedcider.com/

Here’s how Snow Capped Cider describes the Dabinett. 

This revered bittersweet apple was first discovered in Somerset England during the 1800’s. Our high elevation orchards increase UV exposure creating intense flavor profiles. We combine this with a slow fermentation. Our Dabinett single varietal is processed unfiltered. Further maturation is developed in the bottle evoking a deep golden hue and beckoning butterscotch aroma. This complex flavor development leads to fruity sweetness, and rich buttery floral notes. Hinting woody vanilla then building tingling warmth and tannins on the tongue for a slightly dry bittersweet finish. 100% Dabinett apples grown in our Colorado Orchards. Serve slightly chilled.

Alcohol 8.20%

Appearance: Intense apricot, no visible bubbles, brilliant

I love it when a cider dares to show such extravagant color. Snow Capped Cider’s Dabinett’s color reminds me of apricots and spring sunrises. I don’t see any bubbles but beautiful clarity.

Aromas: overripe apple, yeast, dusty limestone, 

As soon as this was pouring, the rich aromas of the Dabinett made their presence known. These very strong scents of  overripe apple and yeast along dusty limestone and peach were enveloping and inviting!

Sweetness/Dryness: Semi-sweet

The label on the bottle uses a visual scale to set expectations for the level of sweetness or dryness. This one indicated that the Dabinett would be semi dry. We tasted it and found it semi-sweet to sweet instead. Read on for more specifics.

Flavors and drinking experience: honeyed, high acid, balance, leather finish

My first thought when the Dabinett crossed my lips was how honeyed it tasted. Thankfully the cider also brought beautiful high acid as well.  The sweetness and acid brought balance to the drinking experience. It stayed clean through the mid-palate but veered just a little funky with a leather finish. I enjoyed the complexity that those gentle notes of wildness added to the overall experience. It’s a lovely cider! 

We paired the cider with an array of takeout Ethiopian dishes, and the combinations worked beautifully! The cider’s sweetness was not unwelcome among the wonderful experiences of spicy, sour, rich, and savory. The sweetness of the Dabinett helped complete the meal this way! It added to a deeply satisfying meal and a wonderful weekend start to finish. 

Cider Review: Fenceline Cider's Seedling Colorado Plateau Cider

I cannot get a movie out of my head. This weekend, I watched The Menu, and I think it’s relevant to the blog. The film satirizes high end food culture on both the production and consumption sides. There are reviews, cooks, foodies, service industry lifers, and one very particular chef. It’s dark, but it’s also tremendously funny. I recommend it. I will say that I hope that my reviews convey the love and appreciation I feel for cider makers and apple growers. I know that I can’t do what you do, and I’m so grateful that you share it. If you watch The Menu, let me know what you think!

If you’re curious to read more, here’s the Internet Movie Database page for The Menu: https://www.imdb.com/title/tt9764362/

Today I’m reviewing Fenceline Cider’s Seedling Colorado Plateau Cider. Yes, that’s a mouthful! This is my first ever review of Fenceline Cider. This was shared with me for review through a cider competition for which I volunteer. Many thanks!

This is what I found on the website about Fenceline Cider’s identity as a cidery. 

Rooted along the upper tributaries of the Colorado River, Fenceline was founded with a curiosity and admiration for wild and historic apples. Reviving the region’s cider traditions, our cider is crafted with cold, slow fermentation — producing a drier libation, with complex flavors, and less sugar. 

Surrounded by thousands of abandoned orchards that continue to grow in Montezuma County’s rich soil and arid climate, we are committed to upcycling the region’s heritage apples and wild, one-of-a-kind varietals into extraordinary craft cider.

You can visit the cidery online here to learn more about all of the ciders: https://www.fenceline.co/

Today I’m tasting the Seedling Colorado Plateau Cider. Here’s what Fenceline Cider has to say about it. 

Colorado Plateau Cider

The classic American cider. Cool fall days slowly ferment a refreshing and approachable, off-dry craft cider with balanced apple notes.

TASTING NOTES:  fresh, crisp, light

OFF-DRY

6.5% ABV

Appearance: hazy, warm straw, few tiny bubbles

The Seedling is nearly transparent with just the gentlest suggestion of haze. I can see a few very small bubbles, and the color is a medium intensity warm straw.

Aromas: minerals, dust, multiple acids, peach and pineapple

This cider brings scents that remind me of minerals, dust, and malic acid, but that’s not the only acid going on. There’s a bit of volatile acidity as well. These are the notes that hit first followed by ripe pineapple and peach.

Sweetness/dryness: Dry

My household disagreed a bit about the sweetness in this cider. To me, it tasted dry. The tall one agrees with the official description and calls it off dry. Either way, this cider isn’t using sweetness as a primary carrier for flavor. 

Flavors and drinking experience: wild, tangy, green apples, leather, acetic acid

The Seedling tastes untamed indeed! My first impression is one of Acetic acid and fruity tartness. The cider is sharp with tangs of wildness and a leather finish. The mid-palate reminds me of Granny Smith apples and twigs. Underneath these notes, there’s something unusual and harder to identify: maybe peanut and breadcrumb notes. It’s almost malty.

What a complex set of flavors! I keep coming back to words like wild, rustic, and funky. Though this cider might not be ideally suited to the casual cider drinker, the Seedling is likely to be a huge hit for the natural wine crowd. It certainly gives my taste buds lots of excitement and zesty stimulation.

Cider/Perry Review: Snow Capped Cider's Jala-pear-no Cider

We’re headed into Thanksgiving week here in the United States. There’s so much cultural emphasis on tradition for this particular holiday. There’s a parade every year, there’s a football lineup, there’s a traditional menu and for lots of folks a very set-in-stone way to do the whole day. It’s an uncomfortable holiday for many for some very real reasons, like the fictitious history we’re taught in school.

 It’s also the closest thing we have to a nationally recognized harvest celebration. It’s a feast of seasonal food with a strong suggestion of gathering with loved ones and expressing the gratitude out loud that we usually hold silent in our hearts. That’s how I like to celebrate Thanksgiving. Well, harvest and *my birthday* since my birthday is always near to the holiday and this year it's on the day itself. 

Does that mean my birthday meal is turkey and pumpkin pie? No! I value a bit of innovation rather than unchanging adherence to tradition. My birthday meal will be Celebration Roast, Brussels sprouts, dressing, cranberry relish, rolls and who knows what else will show up at the table. All this to be followed by a caramel crumb apple pie. And there will be cider. 

Speaking of innovation, that’s the theme with which I chose this week’s perry for review. I wanted something fun and different, and Snow Capped Cider’s Jala-pear-no seems ideal for my purpose.

I’ve reviewed a few Snow Capped Ciders before. Here’s the list.

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

Check out Snow Capped Cider’s website and find out about all of the ciders: https://snowcappedcider.com/

JalaPEARño

Organic Colorado Bartlett’s 

Golden hue, with a fresh fruit nose, balanced by a notable Jalapeño infusion and pear sweetness. soft smooth finish.

( Perry )  100% fermented pears

Low heat/ high flavor/fresh jalapeños

ABV 6.9%

This spicy perry is available year round!

Appearance: hazy, few visible bubbles, pale straw

The color is the gentlest shade of pale straw. I don’t see many bubbles, but the perry has a slight haze throughout.

Aromas: bell peppers, fresh pear flesh, fermentation, sweetness

The Jala-pear-no smells sweet and very obviously pepper-like. There’s just the tiniest burn when you take a big whiff. The aromas are stony and fermented, and include fresh pear flesh.

Sweetness/dryness: Sweet

It’s sweet, but there’s a lot more going on than just sweetness!

Flavors and drinking experience: spicy, full bodied, vegetal, medium acid

I found the Jala-pear-no sweet and very spicy but The Tall One disagrees. He may be more trustworthy on topics like level of spice. He says it's only mildly spicy. We both found the perry 

Full-bodied and plenty bubbly! The bubbles make the spice sharper than they would feel in a more gently petillant or even a still perry.

With repeated sips, the spice keeps coming! It mellows out to a low vegetal prickling amidst the fruity notes of fresh pear.  It’s a genuinely interesting and innovative perry. 

I enjoyed mine with a movie and some good company, but I think it could go with all sorts of things. I’d like to try it again with fish tacos and pineapple salsa!

Cider Review: Snow Capped Cider Ashmead's Kernel

I picked up my first apple CSA share of the season this past weekend. For me, this is the real start of fall. I’m ready! In the coming weeks the other signs will appear: colorful leaves, pumpkins, early evening shadows and eventually frosted mornings. I’m not in a rush to traverse it; this short season begs to be savored. One of my savorings this weekend was a quiet birthday celebration with a long-time friend, her family, my family, many snacks and Snow Capped Cider’s Ashmead’s Kernel. 

Snow Capped Cider comes to us from a multiple generation family farm in Colorado. I’ve had a few of their ciders and seen the cidery name come up as a frequent award winner. Here are all of my previous reviews of Snow Capped Cider.

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

You can visit Snow Capped Cider online and learn about everything this cidery is up to: https://snowcappedcider.com/

I love how Snow Capped introduces the Ashmead’s Kernel with background and description for the apple that makes up this single-varietal cider. 

First discovered in Gloucester England around 1700 then throughout North America, Ashmead has remained popular in both cider making and eating for two centuries despite its faded color and dull outer appearance. Ashmead’s Kernel boasts incredible flavor creating a truly remarkable sensory experience. We have returned to its old world roots with a long ripening period and slow farm style fermentation method. A pétillant finish further enhances the fresh fruity aroma delivering the remarkable strong flavor combined with natural, delicate tannin and balanced sweetness. A unique enchanting cider with nearly elusive richness that leaves you questing for more. 100% Ashmead’s Kernel apples grown in our Colorado Orchards.

Alcohol 8.10%

Here are my thoughts on the Ashmead's Kernel by Snow Capped Ciders.

Appearance: mousse, medium intense amber tea color, 

This cider pours amber shading into tea with a lovely head of bubbles. The color is medium intensity. It’s a brilliant cider with no hint of opacity.

Aromas: Orange, minerals, autumn, overripe apples  

The Ashmead’s Kernel smells wonderful and enticing, What I notice first is orange and overripe apples. Secondarily I get aquatic and mineral notes. Overall the impression I get is one of maturity, full bloom, and autumnal forest floor.

Dryness/sweetness: Dry

This is a dry cider. It doesn’t use sweetness to guide you through the experience. 

Flavors and drinking experience: tannic, mid-low acid, pepper, baking spice

What a treat! Everyone gathered was wowed by this cider’s profile. It is substantially different than what we taste a lot here in upstate New York. The Ashmead’s Kernel is super tannic, but that feels very surprisingly different when paired with medium-low acidity. It’s smoother and less spiky. I taste bits of sweet red pepper and fruity sweetness. 

The cider is refreshing; something about it feels not only velvety but also lush with baking spice notes. I love the plentiful bubbles! I always love plentiful bubbles. The cider’s smooth finish makes it easy to reach for a second sip. It wears its relatively high ABV well.

We had divine caprese salad, pesto bean dip, focaccia bread, peppers, cheeses and Marcona almonds with the cider. We loved trying this along side different parts of this beautiful range of treats. I think my favorite pairings were the Ashmead’s Kernel with blue cheese and with truffle dusted Marcona almonds. 

What a way to celebrate a friend and welcome Fall.

Cider Review: Snow Capped Cider's Single Varietal Blanc Mollet

If you’re feeling like I’m feeling right now, it’s not a good week. I won’t rehash the miseries of the news and hypocrises of the United States Supreme Court, but I want anyone who comes to this blog to know that abortion is healthcare. I stand with the majority of Americans who support abortion rights.  

While a donation isn’t everything, it’s certainly better than doing nothing: https://abortionfunds.org/

Now that I’ve exercised my first amendment right to free speech, I’ll continue with some thoughts on a cider I enjoyed a few weeks ago.  

The fine folks at Snow Capped Cider shared a bottle of the Single Varietal Blanc Mollett with me, and I’m super excited to review it. I’ve never had a single varietal of this apple before; I may never have had it in a cider before (though I don’t know that with certainty). As always, a sample does not guarantee a review or influence my opinion. Right now, I have much more cider in my cellar than writing time in my calendar. 

Snow Capped Cider comes to us from Colorado as a project within a multi-generation family farm. You can find more background information in my earlier reviews linked below.

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Check out all of Snow Capped Cider’s offerings here: https://snowcappedcider.com/

Here’s how Snow Capped Cider describes the Single Varietal Blanc Mollet:

This bittersweet apple was grown in our Colorado orchards, then romantically aged in pear brandy barrels for six months. Blanc Mollet is as delightful as its french apple namesake. Introducing itself with a deep, golden hue, inviting aroma and smooth medium astringency on the palate. Loving notes of sweet pear, orange blossom and vanilla dance together ending with a warm, slightly dry finish.

Alcohol 8.90%

Appearance: intense cinnamon color, brilliant, few visible bubbles

This cider’s color reminds me of cinnamon, tea, and medium warm brown saddle leather. It’s earthy and inviting. The cider has brilliance but very few visible bubbles. 

Aromas: juicy, overripe apples, sweet cherries, ice cider

Wow! The Blanc Mollet offers a complex and enticing bouquet. It smells juicy and mellow with notes of overripe apples and barrel-y caramel. The parade of scents continues by reminding me of ice cider, sweet cherries, and brown sugar. The cider’s aromas are concentrated and powerful. 

Sweetness/dryness: Dry

There’s a ton going on in this cider, but the Blanc Mollet is dry. 

Flavors and drinking experience: Leather, warmth, rich, medium tannins

The Blanc Mollet’s intricacies continue with a wonderful taste experience. The cider reminds me of leather, with its warmth, richness, and mild astringency. There’s just so much velvety, crackly texture in these medium tannins and full body. The Blanc Mollet has medium-high acidity which helps keep the cider from going too loose or heavy. I was surprised to find it barely petillant rather than bringing a stronger bubble.

The barrel aging is incorporated so smoothly into the cider, that it’s a blended part of the flavor throughout. It neither spikes nor dips, and it doesn’t dominate the experience. I appreciate that sense of balance tremendously.

Take care of yourselves and each other, cider friends.

Cider Review: Snow Capped Cider's Gold Rush

Spring feels like it's slower than surely it has ever been before. Chances are that feeling is an illusion, and I’ve accused other springs of being unbearably slow before. I will say that I went looking to buy lilac bushes at a plant nursery yesterday, and it snowed. I’ve never had to clear plant tags of snow to be able to read them before. Still, I can see the sun out my window and there are crocus blooming in my yard. It's enough to give me a bit more hope that Spring will show its sweetness soon. And I can cook cozy meals and enjoy lovely ciders at home in the meantime.

Today I’m sharing my thoughts on Snow Capped Cider’s Gold Rush. The company comes from Colorado, and that explains the name of this particular cider. I’m used to Gold Rush being an apple name, but in this case it’s a reference to the historical happening in the American west. The cider’s description tells us more about what apples it uses. This was shared with me for review by Snow Capped Cider.

I’ve only reviewed one Snow Capped Cider thus far. Here’s what I had to say about the Harrison Reserve: http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

You can visit Snow Capped Cider online here: https://snowcappedcider.com/

Here’s what the cidery has to say about the Gold Rush.

The Colorado Gold Rush is back. Coveted cider apples deliver with brilliant golden hue, tantalizing ripe fruit character. Clean quintessential medium tannin’s only produced from English and French varietals. Panning with complexity and a striking rich mouthfeel, Sweetness is found upfront leading to off dry semi sparkling finish. Colorado grown cider apples bring a whole new meaning to cider in a can. Crafted with a century old fruit growing family’s perspective, pressed and slow fermented with no added sugar.

ABV 6.9%

Appearance: brilliant, very few visible bubbles, intense antique gold

The color of this cider reminds me of what schools call antique gold; it’s a sort of harvest yellow, and the Gold Rush has it in spades. The cider has very few visible bubbles but a brilliant clarity.

Aromas: Minerals and soft mushy apples

I appreciate the sense of minerals and softened overripe apples that both waft from the Gold Rush. These notes contrast each other but are well counter-balanced.

Sweetness/dryness: Semi-sweet

The Gold Rush is a semi-sweet cider that feels completely natural and appealing in its sweetness.

Flavors and drinking experience: mellow, medium acid, strong fizz, melon and cantaloupe 

This was such a hit! I shared this cider with my dining companions who both loved it. The consensus was that Gold Rush’s medium high acidity kept it exciting without foregoing a certain mellow and easy-drinking quality. The flavor notes I noticed most strongly are ripe melon and cantaloupe. This cider is very good! I appreciate it’s strong sparkle and sweet boozy finish. I didn't taste much in the way of tannins.

We paired the Gold Rush with black bean burgers and sweet potato fries. The combination was a delight. I like a sparkling cider with fries of any kind, but pairing a semi-sweet cider with sweet potato fries was especially nice. To me, this cider feels enjoyable and casual for this sort of supper. 

Cider Review: Snow Capped Cider Harrison Reserve

It was lovely to travel to Harrisburg and judge cider once again, but I will not be revealing any results from that competition for some time. Things must remain under wraps until the PA Farm Show in January. And in the meantime, some very exciting cider arrived for me. 

I was so happy to get some very special releases from Snow Capped Cider. I’ve only ever had the chance to sample sips from GLINTCAP bottles. I did have the pleasure of sitting with Kari Williams during the awards ceremony and learning about the orchards and history of Snow Capped Cider. The cidery has grown out of the Williams Family Orchards for five generations in Colorado. Ty and Kari brought cider to the extensive farm operations in 2014. I love how the cidery is described in relation to its geography on the Snow Capped Cider website. 

Williams Family orchards are located at the bottom of Grand Mesa in the beautiful Surface Creek Valley of Colorado’s Western Slope. At an elevation of 6130 feet, we are one of the highest elevation orchards in the world. The high elevation, warm days, and cool nights capture the crisp taste of Colorado, producing a clean, and balanced cider. 

I am so curious about what the Harrison will be like. There's a lot of cachet in single-varietal ciders and plenty of mystique about this particular storied apple. Plus this cider won the Best-In-Class gold at GLINTCAP in the Heritage Sweet category.

Here’s how Snow Capped Cider describes the Harrison on the bottle. 

America's most famous 18th century cider making apple was nearly lost to extinction and revived in 1976. This apple has earned its bragging rights from modern cider making to our past presidents. The straightforward flavors as a single varietal are presented with smooth juicy apple, slight sweetness, noteworthy orange peel, small hints of earthy spice and lingering touches of lemon ginger Medium body boasts soft tannin with a finish delivered on a light golden hue. We hope you will enjoy our interpretation of historic Harrison as much as we do! Made with 100% Harrison apples with special thanks to Cider View Orchard, WA. 6.5% ABV

Appearance: brilliant, bubbly, pale straw

This cider shines! When first poured, there’s a lively mousse, but it doesn’t stick around. The color is delicate and subtle: just a hint of pale barely golden straw. I love seeing all these bubbles.

Aromas: cherries, overripe apples, peaches, minerals

My anticipation for this cider was high, but when I got a scent from it that anticipation sky-rocketed! This cider was bubbling with notes of  wam overripe apples, cherries, peaches, and minerals. At the same time it smells like toasted bread crumbs. I cannot wait to taste this.

Dryness/Sweetness: Semi-sweet

This is a beautifully semi-sweet cider. The sweetness is fully incorporated into the beverage and comes across as entirely natural.

Flavors and drinking experience: high acid, peaches, intense, clean, fruity 

This semi-sweet cider is brimming over with natural fruity flavor. The Harrison’s high acid works with the cider’s sweetness to keep things tart and lively rather than thick or syrupy. The cider’s flavors are intense and concentrated and beautifully clean. As I sip the cider again, peaches and other stone fruits like apricot grow in the flavor landscape. I love how charming and sophisticated this cider is. 

The cider has a full body, a low but present level gentle tannins, and enticing sparkle. The whole experience is beautifully balanced. I’m so happy to finally get to review a Snow Capped Cider, and the Harrison is certainly a winner. 

Cider Review: Haykin Family Cider's Reserve Niedzwetzkyana

Last Friday, I looked out my office window to see bright golden afternoon sunshine, an and by the time I made it to the front door, a snow squall was blowing through. We’ve entered the shifting and sporadic path to Winter. We’re not there yet, but it’s on the horizon. Though we cannot hibernate properly, I’m looking forward to some human hibernation-imitating activities. One of my favorites is holing up at home with dear ones, dear pets, a good meal and a good cider. Preferably followed by a movie. This past Saturday, I got to do exactly that. 

Woody chose Haykin Family Cider's Reserve Niedzwetzkyana for us. The vivid red color and the unfamiliar name were intriguing, and everyone in my house has loads of respect for everything Haykin Family Cider puts out. It’s a Colorado based cidery and family business, making truly exciting ciders that win loads of awards. 

2018 Method Ancestrale Ela Family Farms Cuvee: http://alongcameacider.blogspot.com/2021/09/cider-review-haykin-family-ciders-2018.html

Harrow Pear: http://alongcameacider.blogspot.com/2019/06/perry-reviews-haykin-family-ciders.html

I recommend visiting the cidery website to learn more: https://www.haykinfamilycider.com/.

Today I’m sharing my notes on Haykin Family Cider’s Reserve Niedzwetzkyana. This cider is a  single-varietal from Niedzwetzkyana apples with 8.1% ABV. HEre’s the official description

Niedzwetzkyana is an ancient apple - originating from Central Asia, near the birthplace of all apples. One of the earliest red-flesh apples to exist, both the flesh and core are a striking shade of crimson. This highly aromatic drink leads with fresh, bright acidity followed by tart cherries, cranberries, light baking spices, chalky minerality and a soft, tannic finish. 100% Niedzwetzkyana apples grown by CiderView Orchards. This cider is dry.

Appearance: pink mousse, deep ruby color, visible bubbles

Wow! This cider looks a stunner! It pours with a tall pink mousse—lots of foam that dissipates. I’ve almost never seen such a thing. The  Reserve Niedzwetzkyana is beautifully and completely deep ruby red, like the inside of a ripe strawberry in color. I can see plenty of bubbles as well. I’m so glad that Haykin Family Cider uses clear glass for this bottle. This cider deserves to be seen!

Aromas: minerals, dried fruit, autumn leaves, baking spices

The  Reserve Niedzwetzkyana smells minerally with strong presences of dried fruit, autumn leaves, tea, and spices.

Dryness/sweetness: Dry

This cider is bone dry. You could use this cider as an emblematic example of a fully dry cider.

Flavors and drinking experience: tannic, brightly high acid, floral, cherry, bold

I am in awe. This cider is bold and different and delicious. At first, the Reserve Niedzwetzkyana tastes deep and low: a pow of tannins hits immediately. Then I start to perceive acids—strong, bright acids. I can taste sour cherry notes, but nothing about the cider is sweet. The overall impression I get is intensity that holds together well. The cider tastes Floral but bold, like bark more than like petals. This breaks all expectations of a rosé cider; nothing is pastel or gentle here. The cider is red and assertive, turned up to 11 but all-natural and balanced by fiat. I adore how adventurous it tastes; this is an everything-forward cider. And it’s delicious.

The Reserve Niedzwetzkyana brings an angular mouthfeel, medium viscosity and a high level of sparkle to the drinking experience. This is a cider to savor with something strong an creamy like a soft cheese with some funk and good sturdy wheat crackers. 

What a treat!

Cider Review: Haykin Family Ciders' 2018 Method Ancestrale Ela Family Farms Cuvee

This week’s cider was part of a small birthday dinner for a dear friend. It still feels new to me to host little parties again, but it’s the most delicious kind of new. This time of year is perfect for it. I have more tomatoes than I’ve ever had access to in my life, and bread baking is very dinner-party friendly. Plus, my cider stores are rather brimming from all of the dinner parties I haven’t hosted for the past 18 months. This meal got accidentally planned around focaccia bread, the birthday lady’s caprese salad, and my desire to break into a bottle of Haykin Family Cider.

Haykin Family Cider comes to us from Colorado. The cidery is extremely well-decorated from many GLINTCAP wins over the years. The cidery was founded by Talia and Daniel Haykin in Aurora, Colorado. You can visit a tasting room, order Haykin Family Cider online or join the cider club. This cider was shared with me for review, but as always my opinions are my own.  

I’ve only ever reviewed Haykin Family Cider’s Harrow Pear before: http://alongcameacider.blogspot.com/2019/06/perry-reviews-haykin-family-ciders.html

You can visit the cidery online: https://www.haykinfamilycider.com/

Here’s Haykin Family Ciders’ official description for the 2018 Method Ancestrale Ela Family Farms Cuvee.

A blend from Ela Family Farms, a fourth generation Colorado fruit grower, including Cox's Orange Pippin, Ashmead's Kernel, Jonathan, Golden Delicious and others. This sparkling cider boasts the character of pear, banana, cardamom, lime, and substantial minerality. This bottle was aged 15 months sur lees and disgorged by hand. This cider is semi-dry. 5% of sales of this cider goes back to Steve Ela and Ela Family Farms to help rebuild their orchard after a devastating frost. 7.9% ABV.

Appearance: Slightly hazy, gentle warm straw, bubbly

The Ela Family Farms Cuvée looks decidedly bubbly. I had to pour a second time to make sure we got enough cider and not just lovely frothy bubbles in our glasses. The color is gently warm straw; it isn’t intense. The cider is just a bit hazy and gets more so towards the end of the bottle.

Aromas: Mellow mineral, spices, ripe apple, lemon, honey

I’m expecting something mellow and structured based on what I smell in this cider. Immediately, I get notes of minerals, spices, ripe apples, lemon, and honey. My appetite is most decidedly whetted.

Sweetness/dryness: Semi-dry/semi-sweet

The level of sweetness on this cider surprised me. I thought it would be drier, but while this is semi-dry it’s nearly semi-sweet. Lots of fruit flavors are accessed through the cider’s sweetness. 

Flavors and drinking experience: high tannins, medium high acid, woody, minerals, creamy

What a heavenly journey. This cider rolls across my palate with lushness and surprises. At first I was surprised by how near to a semi-sweet cider this tastes. The Ela Family Farms Cuvee follows that surprise with high tannins and medium acidity. I love the excellent sparkle that can only be obtained with the laborious Method Ancestrale. This cider gifts us notes of wood, minerals orange peel, banana, and ripe apple. I love little touches of bitterness that layer between the fruit flavors. The finish is creamy and perfumed. All in all, this cider is such a neat mix of gentleness and firm structure.

We paired this cider with herbed focaccia bread, caprese salad, sauteed zucchini and cauliflower, and veggieful pasta dish with feta. It was a full-flavored summery meal with a cider pairing well matched for the zesty bright garden flavors. What a treat!

Cider Review: Stem Cider's A Salted Cucumber and Blake’s Hard Cider Rosé

It’s not the best day, cider fans. Stress, illness, uncertainty, and economic hardship are real, and they are here. It would feel disingenuous to pretend otherwise. What I can say is that they aren’t the only things going. I’m seeing Spring, creativity, resourcefulness, generosity, love and lots of pet pictures too. They can’t necessarily fix everything, but I’ll take them and appreciate them. 

I’m excited to start this week with Stem Cider’s A Salted Cucumber! 

Eric Foster and Phil Kao founded Stem Ciders in 2013. This cidery is based in Lafayette, Colorado. To find more background on the company, I recommend checking out the about section on the Stem Cider website: https://stemciders.com/our-cider-journey/.

Here are my previous reviews of Stem Ciders.

Colorado Heritage Blend: http://alongcameacider.blogspot.com/2019/08/cider-review-eves-cidery-kingston-black.html

Banjo: http://alongcameacider.blogspot.com/2019/03/cider-review-stem-ciders-banjo-and.html

Pear Apple: http://alongcameacider.blogspot.com/2017/06/pickcider-review-stem-ciders-pear-apple.html

Perry: http://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html

You can find out more about the company online: https://stemciders.com

Today’s review is of A Salted Cucumber. To my knowledge this is the first cider I’ve seen whose name starts with the word, “A!”

Here’s how Stem Ciders introduces this one, “Dry hopped with cascade and citra hops, finished with fresh cucumber juice and sea salt. Crafted with 100% fresh pressed apples from the Pacific Northwest.” 6.7% ABV.

My can was a souvenir brought home from a large cider event last year. 

Appearance: hazy, crocus yellow, few visible bubbles

I could see one or two trails of bubbles floating through this hazy cider, but it’s appearance isn’t very bubbly. What I see instead is a classic hop haze and a pleasingly warm crocus yellow color.

Aromas: cucumber, salt, spice, hops, apple

A Salted Cucumber smells tantalizingly of cucumber, hops and a sprinkle of salt. I’m wondering if I’m also getting just a hint of spice. The cider is very clean smelling. There’s not a strong apple presence in the aromas, but some clean freshly washed apple notes breeze through.

Sweetness/dryness: Off dry

A Salted Cucumber tastes off dry to me. The can calls it dry, but I’m often not in perfect alignment with what packages suggests for a cider’s relative dryness or sweetness.

Flavors and drinking experience: cucumber, peppery, high acid, bubbly

I want to start by saying how very tasty this is! This cider tastes like salted cucumber and apple. It’s like a fresh salad! My cotaster and I both found A Salted Cucumber so enjoyably drinkable!
The cider offers up peppery and vegetal notes as well as green wood.

This hoppy cider tastes clean and not sweaty or soapy! It brings high acidity and intense sparkle to a very fun and approachable set of flavors.  The balance is really cemented by one hint of bitterness.

We paired this with a bean and corn salad and roasted Arizona Dreaming and Sofritos potatoes and faux-beef crumbles. It was a marvelous pairing. The cool and savory notes of A Salted Cucumber were just amazing with roasty spicy foods! This was followed up by a game of Trivial Pursuit, and I won!

And we’re closing out the week’s reviews with Blake’s Hard Cider Company’s Rosé.

Blake’s Hard Cider calls Armada, Michigan home. This popular company is always crafting new ciders; the range of styles Blake’s produces is large. The cidery prioritizes its local connections. The cidery grew out of a family farm. The ciders are now produced with only Michigan apples. There’s a lot of emphasis on the local and regional community. Someday, I’d love to see the cidery myself!

Here are my previous reviews of Blake’s Ciders.

Rainbow Seeker: http://alongcameacider.blogspot.com/2020/01/cider-review-stormalong-ciders-boston.html

Fido: http://alongcameacider.blogspot.com/2019/11/cider-review-blakes-fido-and.html

Santa Rosa: http://alongcameacider.blogspot.com/2019/02/cider-review-blakes-hard-ciders-santa.html

Beard Bender: http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

Apple Lantern: http://alongcameacider.blogspot.com/2018/10/cider-reviews-blakes-hard-ciders-apple.html

Black Philip: http://alongcameacider.blogspot.com/2018/04/cider-review-blakes-hard-cider-black.html

The Tonic: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

El Chavo: http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

Wakefire:
http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html

Snapdragon: http://alongcameacider.blogspot.com/2017/11/cider-review-blakes-hard-ciders.html

I recommend looking around Blake’s Hard Cider’s website. There’s a lot to see: https://www.blakeshardcider.com/


Here the official description for this cider, “Rosé Strawberry and rose hips. Semi-sweet with a citrus like acidity, this native fermented Rosé was infused with strawberries and rose hips, resulting in a vibrant finish.” 6.9% ABV.

Appearance: brilliant, watermelon, some tiny bubbles,  

This cider looks so pink and fruity. The color reminds me of watermelon. It’s brilliantly clear. I can see a few bubbles in glass, but they are small and few. The big show here is color, and it’s much too pretty to drink out of a can!

Aroma: Graham crackers, cherries, strawberries, 

When I poured this cider, I got my first aroma notes immediately. My impression is one of dessert with Graham crackers, cherries, and strawberries. These notes blend into raspberry, syrup, nectarine, and red fruit more generally. It’s very pie like. Other than my dessert impressions, the cider has aromas of minerals, wine, and walnut.

 Sweetness/dryness: sweet

This is a sweet cider! For some folks this would make a very satisfying dessert. The sweetness is intense, even with some fresh acid in the mix. It’s a bit sticky.

Flavors and and drinking experience: medium high acid, very fruity, bit sticky, full body and bubbly

I love that the Rosé begins with a little bitter bite at the start. That quickly gives way to a sweet and jammy drinking experience. The cider has medium-high acidity and a full body with floral and fruity qualities. It doesn’t really bring any tannins. The fruity notes are not powdery but are instead more than a little tropical. I also get bright banners of peach and raspberry flavor. I enjoyed this cider while relaxing with cats and my co-taster Alex after work. If you were to pair it, I think It would taste really lovely with a simple and creamy New York style cheesecake.