Cider Reviews: Finnriver's Lavender Black Currant and Peckham's Cider with Boysenberry

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.

Cider Review: Blake's Hard Cider Company's Wakefire and Peckham's Wild all the Way

I hope no one reminds me how finished I feel with summer right now when I’m freezing in March. We had two beautiful days of mild weather last week, but we’re already back into another uncomfortable heat wave. Still, I took advantage of those two days and spent one almost entirely outside and on the other day, I enjoyed a classic southern meal on my porch with a beautiful cider.

This week’s first cider is Wakefire by Blake's Hard Cider Company. The company shared a nice blend of their ciders with me earlier this year, but since I can’t really get them locally, I’ve been spacing them out. Once these are gone, it may be a while. 

Blake’s ciders are not easy for me to get  because the company is based out of Armada, Michigan. Blake’s makes a large variety of different ciders: a core lineup, a full calendar of seasonal releases, limited releases of experiments from the taproom, and a signature series of all traditional cider methods including keeved, champagne-style, and ice cider.  

I’ve reviewed several Blake’s ciders over the years of this blog.

Most recently, I got to taste the long-awaited Black Philip(cranberry and blood orange): http://alongcameacider.blogspot.com/2018/04/cider-review-blakes-hard-cider-black.html

Back in March 2017, I paired The Tonic (cucumber & ginger) with asian-inspired home cooking: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

As part of my first Very Perry May, I tried the Grizzly Pear(pear, prickly pear cactus, & elderflower):
http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-5-e-z-orchards.html

Before that I tried the Snapdragon (rum raisins): http://alongcameacider.blogspot.com/2017/11/cider-review-blakes-hard-ciders.html

My first Blake’s cider was the El Chavo (habanero and mango): http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

Here’s a link to the Blake’s Hard Cider Company website: http://www.blakeshardcider.com/

This is Blake’s description of the Wakefire, “It’s impossible to replicate a Michigan summer. Recreating a northern night under the stars would be a futile endeavor. So, we’ve done the next best thing – we’ve crafted summer’s perfect ally. Experience WakeFire, a comforting blend of Michigan-grown cherries, orange peel and our famous Blake’s apples.” 6.5% ABV.

Appearance: brilliant, shell pink, almost no bubbles

This cider looks lovely in a glass. I understand that cans are practical, but if you are able pour the Wakefire in a nice clear glass to appreciate its brilliance and delicate shell pink color. I saw very few bubbles, but there were enough such that I don’t expect a totally still cider. 

Aromas: cooked apples, orange, minerals , barest hint of cherry.

I almost wish my friends and I could have smelled this cider blind and not known what to be sniffing for. I’m curious how many people would have identified cherry on the nose. It was present but only subtly so. I smelled more mineral, cooked apples, and orange peel. The aromas weren’t very strong in a wine glass; I’m not sure if they would come out at all in a can.

Sweetness/dryness: Semi-dry

Again, because I shared this with two friends, we were able to get a range of interpretations on the sweetness level. Our thoughts veered from off-dry to semi-sweet, but our average came out to semi-dry.

Flavors and drinking experience: tart, orange peel, good mouthfeel, balanced

I so enjoyed getting to quiz folks on this cider as we were tasting it. We agreed on a substantial mouthfeel and pleasant tartness. I perceived a lot more cherry in flavor than in aroma. Everyone noticed a predominance of orange peel on the finish. Folks agreed on a nice clean fermentation that left some yeast character that is more like a bakery than farm. 

The cider has plenty of fruitiness. The fruit notes include cherries, strawberries, tropical fruit, and jam. All of the fruit was a nice blend of both sweet and tart. I’m not the biggest cherry fan in the world; that’s why I enlisted the help of some friends more fond of this very popular fruit. They all agreed that they could have handled even more cherry, but I appreciate how much apple remained in this fruit blended cider. 

Peckham's Wild all the Way

My only previous coverage of Peckham’s Cidery and Orchard is from this year’s CiderCon. The international guest contingent was from New Zealand, and I got to taste this cider: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html

I didn’t get to write up a full review then and there, so I was glad to snag an unopened can from the festivities and bring it home. 

You can learn about Peckham’s more from the website: https://www.peckhams.co.nz/

Here’s the official description for Wild all the Way, “2017 NZ Champion Cider. A blend of three wild ferments that have been maturing for over a year; a rich, caramel Kingston Black single variety, a gentle yet tannic bittersweet blend, and a complex oak fermented and matured Perry. The result is a rich Kiwi cider with deep English cider country roots.” 6.2% ABV.

Appearance: brilliant, small ring of bubbles, carrot

I don’t know if a cider’s color has ever reminded me of a carrot’s hue before, but that’s what I’m seeing. The cider is brilliant and poured with a petite ring of bubbles just where the liquid meets the glass. It looks very much like a cider made from cider specific fruit.

Aromas: apple sauce, straw, iron, water

I so enjoy the smell of this cider. I could smell it as soon as I cracked the can open, but it was so much more pronounced once poured into a proper glass. I can smell apple seeds, water, iron, sweet apple sauce, and warm straw. There's a lot of complexity and UK influence here.

Sweetness/dryness: Semi dry

This cider has a nice balance of sweetness. It’s enough to open up some of the fruit flavors and add to the mouthfeel, but not a touch more. 

Flavors and drinking experience: mellow, fruity, extra-tart

This cider manages both to taste extra tart in the beginning but fruity and mellow for the rest of the journey. The Wild all the Way has big satisfying mouthfeel and a tannic finish. I taste ripe apples and ripe pears with some tea and leather. There’s not a lot of bubble going on; I’d call it petillant more than fully sparkling. Other flavor notes include metal and wood.

I adore how much the pears come through. I expected more of an English style cider from the appearance and the ingredients, but the Wild all the Way is not quite like most United Kingdom ciders, while still showing the influence of those UK cider varietals.

I had this cider with veggie chicken nuggets, corn on the cob, and southern style green beans (They are the best. I will fight you.)The cider had a strong presence that complemented the meal beautifully. It was not a changing flavor after that initial shift from acidity to fruitiness. The Wild all the Way sustains it flavors and remains consistent but is simply excellent. I particularly appreciate how balanced in sweetness, tannins, and acid, it is, all with some nice dark flavors too.

Cider Review: Bold Rock Virginia Draft

 
I had the wonderful chance on my way down to Duck North Carolina to stop in Norfolk Virginia to stock up on a vacation's worth of cider, and then some! The first cider I tried on vacation was one by Bold Rock Hard Cider. I'd heard of them before through various cider boards on Pinterest. The company is based in Nellysford, Virginia. The company came into being when John Washburn and Brian Shanks combined location, resources, and expertise to put some Virginia apples to a new cider destiny. They've been working on a locally oriented and environmentally sound company ever since, winning both international and local cider awards with several of their ciders. You can read more about their ciders and tasting room on their website: http://www.boldrock.com/.

I chose Virginia Draft for my first Bold Rock cider experience. Unfortunately, the Bold Rock website does not include any sort of tasting notes or information about apple varieties used in their ciders. The website does tell me that the Virginia Draft is 4.7% ABV and should be eaten either ice cold or over ice.

Appearance: brilliant, warm applesauce

When poured, some foam appearance on the surface of the Virginia Draft, but it calms quickly. The clarity is completely brilliant. The color suggests to me a warm applesauce in a very pleasant way. 

Aromas: Fresh apple, pear, cherry

Though this cider doesn't have a very strong smell, I could detect fresh apples, pears, and cherries. A totally fruity smell with no rough edges.

Flavors:  appley, low acidity, no tannins

This fruit forward cider offers tons of apple flavor.  My husband Alex calls it low impact, but I say the cider is decidedly mellow. It doesn't have particularly strong elements of either tannins of acidity. The finish definitely shifted towards baked apple and cinnamon notes. This really seems like a fall friendly cider.

As for my suggestion for when and how to enjoy this cider, I admit that I'm influenced by my vacation. I had mind without any food accompaniment in a hot tub under the stars. What a fantastic way to drink cider. I highly recommend it. : )