West Coast ciders don’t get enough love on this blog. It’s not that I don’t feel the love, it’s just that I can’t get my hands on as many west coast ciders easily! Some wonderful companies share their releases with me regularly, but I don’t see many available in stores. Luckily, I took a brief vacation to Seattle with the Tall One last week. Of course, I tasted ciders everywhere I could! Here are my first two reviews from my explorations!
I saw Dragon's Head Wild Fermented Cider in a fancy grocery store, and it came back with me to the AirBnb post haste. I’ve not gotten to try too many Dragon’s Head ciders, but what I’ve had, I’ve loved. The cidery is run by Wes and Laura Cherry on Vachon Island, off the coast of Washington State. They have a 3000 + tree orchard and a focus on apples and tradition cider making.
This link will take you to the website where you can read more about Dragon's Head: http://www.dragonsheadcider.com/
Here’s the only previous mention in my blog, in a write up of CiderCon: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html
Dragon's Head's official description is helpfully full with a few different sections. I’ll quote it in full.
This is the Dragon’s Head Cider version of a farmhouse cider. Rather than carefully selecting a yeast strain for the fermentation, we allowed the wild yeast present on the skin of the apples to ferment the cider. It’s a bit of a fun gamble, but one we believe is worth taking.
2018 Great Lakes International Cider and Perry Competition, BRONZE MEDAL
Tasting Notes
Appearance – hazy, straw color, some sediment may be presentAroma – pineapple, green tea, apple blossomTaste – lemon and young pineapple flavors are followed by mild spice and lingering grapefruit notesMouthfeel – medium body with mild astringency; lightly effervescent
Appearance: warm straw, brilliant, big bubbles
My glass looks filled with large motionless bubbles. I know this cider will sparkle. The color of the Wild Fermented Cider reminds me of warm straw and the clarity is brilliant. A very good looking cider.
Aromas: lemon, pears, sugar, apples
Oooh golly. The Wild Fermented cider smells like apples and sugar dusted on a lemon slices. It’s fresh, sweet smelling, fruity and sharp. I love how balanced and enticing it smells. I get notes of citrus, pears, and most of all mellow overripe apples.
Sweetness/dryness: off dry
The Wild Fermented cider is barely off dry. There’s just enough sweetness to expand my ability to perceive the cider’s nuances.
Flavors and drinking experience: high acid, balanced, bubbly, wine like
This has to be one of the cleanest and most balanced wild ferments I’ve ever tasted. I’m completely impressed. The cider tastes like cool fresh apples with quite high acidity, and plenty of yeast character. I love that it’s super balanced and controlled. Tasting this cider creates a strong salivary reaction due to both intense sparkle and high acidity.
The overall experience is very wine like; it reminds me of a very green appley Sauvignon Blanc. I can definitely taste the apple in this cider, but the fermentation speaks impressively too. It’s delicious in big and small sips.The fruity notes include lots of citrus. The cider doesn't change much over the course of the sip: it hits with the apple and citrus, and stays constant through the finish. What it offers is excellent. The cider’s mouthfeel is light and zippy. This is remarkably good.
Finnriver’s Honey Meadow
Finnriver Farm and Cidery is an organic cidery and winery, farm and event space in Washington State. I love this introduction from the website as a way to understand this cidery’s identity, “While our farm is remote, we're honored to be on the forefront of the Pacific Northwest hard cider revival and to craft ciders that both honor historic hard cider traditions and offer fresh perspectives on the possibilities of the fermented apple. We grow and source organic and seasonal ingredients to celebrate the beauty and bounty of the earth.”
Read more about Finnriver online: https://www.finnriver.com
I have previously reviewed only one cider by Finnriver, the Dry Hopped: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html
I enjoyed the Lavender Black Currant this past November: http://alongcameacider.blogspot.com/2018/11/cider-reviews-finnrivers-lavender-black.html
The Honey Meadow's official description comes in a few parts.
Describing the aromas and flavors of the cider, we can read, “This floral, earthy nectar sips like a fine, fermented spring tonic. Distinct floral notes with wandering hints of greenery. Light and crisp, herbal body with notes of artichoke and earth, and finishing with honeyed out-breath and a cream soda sprig of chamomile.”
I’m grateful to get some insight into the apple, herb, and honey choices, “Fermented on the farm with a select blend of Certified Organic Washington apples, organic Midori Farm burdock root, organic dandelion root, organic Finnriver lemon balm, organic chamomile blossom and Sequim Bee Farm blackberry honey.”
The ABV of this cider is 6.5%.
Appearance: brilliant, bubbly bright gold
This color just shouts spring sunshine. I didn’t see much of that in Seattle, but I know it when I see it. The cider is brilliant and obviously bubbly.
Aromas: honey, ripe apples, white flowers, yeast, vanilla
I am so glad that this cider smells of apples first and that the floral and honey notes do not dominate. The Honey Meadow does smell like all sorts of fruits, flowers, and herbs, including honeysuckle, vanilla, light honey, and Meyer lemons. I also get just a little yeast bread buried deep in the aroma. It smells so very pleasant!
Sweetness/dryness: sweet
The Honey Meadow is a sweet cider. The character of the sweetness is honeyed, rich, and vanilla tinged.
Flavors and drinking experience: herbed, honeyed, rich, funky
What a trip! The Honey Meadow tastes sweetly of creamed honey, while also being funky, herbal, appley and powdery. The floral notes remind me of daisies, queen anne's lace, and tiny white spring flowers that make the air smell like May. I get strong hints of vanilla frosting, notably that could be connected to the creamy, thick mouthfeel. The honey is fairly strong, it even hints at being like a cyser.
The cider has medium acidity and medium bubble that fades fast. There are no tannins to speak of. I appreciate the clean and bready funk, because it adds a needed second dimension, and a note to the finish. The cider pairs very well with a salty snack. It’s fun, drinkable, friendly and extroverted.
Hey cider friends. I am so sorry to have a late blog post up this week, but I’m glad it’s here late rather than not at all. I got knocked out with a cold late in the weekend, and I’m only just now crawling out from under the germs. But before falling ill, I was able to try two really intriguing ciders this week. But before we get to the reviews I do want to give one last show out to Cider Week NYC!
It's happening all over the city from through November 11th. Read about it here: https://ciderweeknyc.com/nyc/
One of the most tempting events is the Lower East Cider Fest coming up November 8th! There are a ton of fantastic cideries sharing samples and pairings in a beautiful historic market setting. Read all about it and buy tickets here: https://www.eventbrite.com/e/lower-east-cider-fest-tickets-50910466576
On to Finnriver’s Lavender Black Currant Cider!
Finnriver is a farm based cidery on the north Olympic Peninsula of Washington state in the Chimacum Valley. The cidery is organic and very locally minded. They have a year round cider garden and an active events calendar for visitors.
You can find out all about the company on it’s website: https://www.finnriver.com
I have previously reviewed only one cider by Finnriver, the Dry Hopped: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html
The official description of Finnriver’s Lavender Black Currant is divided into sections online, so I will share a few including the Cidermaker’s Notes.
“Our botanical ciders share the earthy essence of life in the fields and forests of the Olympic Peninsula. Small batch seasonal production features cider fermented on the farm, blended cider with organic black currant, and then steeped with organic lavender flowers sourced from local farms (Jardin de Soleil and Wilderbee Farms) A final addition of unrefined organic cane sugar adds depth, sweetness and flavor. Lightly carbonated.” 6.5% ABV
And the aromas and flavors are described, “Bright apple fruit balanced by berry complexity and the rich, floral depth of local, organic Royal Velvet lavender. Notes of purple and chocolate.” The apples aren’t listed super specifically, but they are organic eating varieties from Washington state.
Appearance: Deepest glow of purple, impossible to tell clarity, few visible bubbles
Wow! I am amazed by this cider’s impossibly deep color; it looks black at most angles. I can see deepest purple color when light shines through the cider but only then. I cannot tell how brilliant versus hazy this cider is. The color is so dark that the question is difficult. There aren’t many visible bubbles.
Aromas: lavender, black currants, and ripe apples
This cider smells like all of its constituent parts: lavender, dark berries, and apples. I appreciate that all elements are distinct and notable. The overall impression is one that’s primarily herbal but also fruity. I also get hints that make me think this cider will be semi-sweet. For those who fear that lavender might smell too soapy, rest assured it’s only one note in the whole.
Sweetness/dryness: semi-sweet
This is a semi-sweet cider that might perceive as semi-dry to some drinkers. The level of acidity and complexity of flavors make this one a little challenging to quantify.
Flavors and drinking experience: high acidity, lots of black currant flavor, medium-low sparkle
The first thing I notice when I sip the Black Currant and Lavender is the different balance of the three elements when compared to the cider’s aroma. The cider loses intensity of apple flavor as compare to its aroma, but it increases the black currant flavor and maintains a consistent lavender presence. Both levels are lovely, but they are distinct.
Other elements of the drinking experience that stood out to me is how the cider is a medium-low level of bubbly but with lots of body. Again and again the cider’s tartness makes its presence felt. The very first hint of flavor introduces that tart zing and it lasts through to the cider’s finish.
I had mine with a dinner of a fried egg with savory carrots and little broccoli and cauliflower patties. The cider’s sharpness was a pleasurable contrast to my salty, garlicy, vegetables and egg. I like the body and tartness very much, and I appreciate that the lavendar isn’t overpowering. I could still enjoy a bit stronger apple presence to balance both of the adjunct flavors, but it was plenty tasty as is.
Peckham’s cider with Boysenberry
I found this cider on a trip home to Louisville to visit my family. After having tasted some of Peckham’s ciders at CiderCon, I was thrilled to have the chance to try another one. Finding these ciders is something of a rarity because the cidery is in New Zealand. Luckily Shelton Brothers imports some varieties, but they still aren’t seen everywhere.
Caroline and Alex Peckham planted their current orchard in New Zealand in 2007, but the couple has been orcharding in New Zealand since 2004. Though the company is now bigger than its roots as a two person operation, it still has the feel and approachability of a small family agricultural business.
Here’s a link to the Peckham’s website which describes all of the company’s ciders: https://www.peckhams.co.nz/
I have reviewed one Peckham’s cider before, the Wild All the Way: http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html
Here’s the Official description: “This delightful cider is made with heritage Moutere apples and boysenberries grown in the Peckham’s orchard. 120 grams of Riwaka Choice boysenberries in a pint deliver a fresh-picked, intense berry taste, but the background cider still comes through. It pours a rich deep red.” ABV of 5.7%.
Appearance: deep deep red, brilliant, no visible bubbles
This is a lovely cider to see. It looks like a rich red wine with its deep dark red color. When looking carefully I can see that it’s brilliant, and it doesn't show much in the way of visible bubbles.
Aromas: grape, black currants, malic acid
The cider with Boysenberries smells to me like grapes and black currants. I don’t know Boysenberries particuarly well as a fresh fruit. I’ve eaten them but not more than a few times. It’s a tart berry not unlike a blackberry, but I’ve found them often less sweet.
Certain smells in the cider remind me of both citric acid and malic acid. A few notes add depth and darkness like dark malt and chocolate too. It’s a wholly intriguing smell that makes me even more excited to try the cider.
Dryness/sweetness: Semi-sweet
Like many berry balanced ciders. It it almost certainly more sweet than it tastes because the berry notes add so much flavor that’s not in a traditional apple-only cider.
Flavors and drinking experience: balanced, burnt sugar, dark berries
I can definitely still taste a dark berry flavor, but something I didn’t expect from the aroma is a fun burnt sugar note. This is not an American berry cider. There’s some different flavors and the overall profile is much less acid based.
I think this cider has a beautiful balanced finish. Maybe it’s because I am American, I do find it a teensy bit low on acid, then a full second later the apple flavor comes through to give the finish a great boost. It gets plenty of tannins from berries and likely some of the apples as well.
Overall, I find this cider very pleasant and balanced. I had this cider with a homemade hearty vegetable soup, and it was excellent.
When kids come back from school, one always imagines them writing the essay, "What I did on Summer Vacation." Though summer isn't over yet, I only had one big bit of travel in my summer. This three day vacation was spent doing Family Reunion with my husband's very entertaining family on Lake Tahoe. This is how it looked.
But you guys don't want to hear about that! You're here to read about cider, so I'm going to share with you what I drank on summer vacation!
To be more specific, I explored a local beverage place between the airport and the lodge and picked up a few things I'd not seen before. These are ciders I cannot find easily in New York. Some family members were interested in trying some ciders, so we set up an informal tasting. I had no idea how many folks would be interested or I would have gone a lot more crazy in the store. But that simply tells me that people who aren't committed cider folks are still really excited to experiment with new tasty beverages, and that is a very good thing.
Cider #1: Hibiscus Saison
Common Cider Co. http://www.commoncider.com/
Official description: "Hibiscus Saison pours a rosy red color with a bubbly head. The aroma is light & floral with hints of sweet apples and hibiscus."
Aromas: Peach and citrus, dark acidity, strong smell of fresh green wood, a nice note of mineral
Flavors and drinking experience: sweet, acidic, easy drinking, fun. Some folks tasted a bit of funk on the nose initially, but it fades fast. We all found this cider sweet, and the saison yeast is very subtle. Our beer expert at the table (of Latitude 42) said he couldn't taste it. It has very high acid, owing to some degree from hibiscus. A few tasters noted a juicy tea aftertaste; this is Red Zinger, the cider. It had a light mouthfeel with no tannins.
Cider #2: Dry Hopped
Finn River http://www.finnriver.com/
Official description: "Bright cider, made with heirloom and organic dessert apples, blended with the bold citrus tang of organic Cascade hops. Some say it's like sipping a meadow; some say it's like chewing on grass. A hopped adventure. Alcohol content 6.5%. Dry."
Aromas: very hoppy, bits of grapefruit, lychee, green apple a whole hop smell
Flavors and drinking experience: We can definitely taste grass and green tea; the cider is floral and very fresh. I found it off-dry. The hops have some astringent qualities in a pleasant way. This has medium tannins and high acid, high enough to cause significant salivary gland response. In terms of texture, there's just a little bubble; petillant. I did taste some rhubarb notes.
Cider #3: Bright Cider
Two Towns http://2townsciderhouse.com/
Official Description: "Clean and crisp, The BrightCider is made exclusively with fresh-pressed NW apples. BrightCider, always a bright idea!"
Aromas: A note of sulfites—it blows off. We all found it minerally and bright indeed! The smell reminded most of a freshly-bitten Granny Smith; just a dash of green apple candy though.
Flavors and drinking experience: The Bright cider tastes sweet, with very high acid; the malic acid is very strong. I noticed a pronounced lemonade aftertaste. Alex described a wet mouthfeel. Others found it Somewhat soda-like; gentle carbonation.
My favorite 2 Towns is still their Hop and Stalk which I reviewed back in 2014: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html
Cider#4: Dry Cider
Henney's http://www.henneys.co.uk/
Official description: "Henneys Dry Cider is our best selling cider. Smooth, light and refreshing. Sweet, appley aroma. Palate has a delicious bittersweet apple character with some spicy bite and a bit of a tannic grip. Very fruity and quite pure, with a nice savoury twist."
Aromas: We noticed all sorts of things. I'll just let the list speak for itself: fresh tobacco, caramel, very ripe apples, kim chi, fruit esters, funk, sun-warmed hay, rawmilk goatcheese, the freshly washed feet of an English milkmaid. Slightly silly, but there were reasons for these observations.
Flavors and drinking experience: Most everyone noticed a strong caramel presence, some barnyard funk, but not distastefully much. One sibling said: Ghetost. The cider was low acid, medium high tannins. I loved that it was darkly semi- sweet. I tasted new bruised apple, but found it so interesting.
All of these ciders went super well with family and sunshine and relaxing, but even better than that, sitting down to do a tasting after a ropes course felt magnificent. Highly recommended.
