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. 

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/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. 

My Favorite 5 Ciders of 2021

It’s almost here. We are lucky enough to have the chance to make 2022 a wonderful magical year. As we dream of what we’d like to do, change, and create in the future, it only makes sense to gather the best parts of 2021 (strange year though it was) and reflect on them. Part of that for me means continuing my tradition of counting down my favorite ciders of the year. It wasn’t easy to choose, but I’m so happy to share my top five!

But if you’ve not read about my favorites 6-10, check those out first: http://alongcameacider.blogspot.com/2021/12/5-of-my-favorite-10-ciders-of-2021.html

5. Snow Capped Cider Harrison Reserve

http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

I’m not surprised that a GLINTCAP best in class gold medal winner will also be a favorite of mine. The Harrison Reserve won Heritage Cider sweet, and while sweet isn’t a quality I look out for in cider, I’m not going to turn away a delicious and well-balanced cider because of a bit of sweetness. The Harrison has acidity, body, and wonderful fruit notes like overripe apples, peaches, and cherries.

4. Eden Cider Oliver’s Twist

https://www.edenciders.com/

http://alongcameacider.blogspot.com/2021/11/cider-review-eden-ciders-olivers-twist.html

Eden makes undeniably good ciders year after year. I chose this tannic and acidic cider to go with Thanksgiving foods, and it was absolutely perfect to lift up rich intense flavors. Oliver’s Twist is very lemony, mildly funky but not dirty, and wonderfully wild. This Vermont cider has everything from savory herbs to a surprising tropical fruit finish. And the bubbles are perfect!

3. Haykin Family Cider’s Reserve Niedzwetzkyana

https://www.haykinfamilycider.com

http://alongcameacider.blogspot.com/2021/11/cider-review-haykin-family-ciders.html

Colorado's Haykin Family Cider makes some wonderful ciders, so I had high hopes for the Reserve Niedzwetzkyana, but I didn’t have a lot of specificity to those expectations. A 100% single-varietal cider can go in nearly infinite directions, and I’m not familiar enough with Malus Niedzwetzkyana to hazard any guesses. The cider is a blast of floral flavors with tart cherry notes and high acidity. My initial review called it “everything forward,” and I love its dryness. This very special cider made a big impression!

2. Presque Isle Cider’s Farmhouse Hard Cider 2020

http://www.presqueislefarm.com/

http://alongcameacider.blogspot.com/2021/09/cider-review-presque-isle-farms.html

This bottle was a gift from someone at Presque Isle farms promised before results were announced but shared after we learned that it won second place for Dry Traditional Cider. That’s a competitive category as well as one most likely to award ciders I’ll love. And GLINTCAP predicted my preferences again; I love Presque Isle’s Farmhouse Cider from northern Michigan. The aromas of this cider are beguiling with notes of leather, overripe apples, and dried orange. It’s beautifully balanced, dry, and full-bodied. Seriously good stuff.

1. Black Diamond Farm and Redbyrd Orchard Cider's Black is Gold

Black Diamond Cider: https://www.blackdiamondcider.com/

Redbyrd Orchard Cider: https://redbyrdorchardcider.com/

http://alongcameacider.blogspot.com/2021/11/cider-review-black-diamond-farm-and.html

When two excellent Finger Lakes cider makers like Redbyrd Orchard Cider and Black Diamond Farm work together, I suspect the results will be stunning and with Black is Gold, they are. Here’s the apple list: Goldrush, Tremlett’s Bitter, Wickson Crab, Harrison, Dabinett, Roxbury Russet, Black Oxford, Suncrisp, Razor Russet. This collaboration absolutely delights me with tart clean citrus, ferocious bubbles, sturdy tannins, and plentiful fruit notes that keep the experience fun and lively. 

I appreciate that this collaboration came to be for a reason. Here's how they describe it,  “What can we, as beverage makers and farmers, do to support the vital work of abolishing barriers to racial and social equity and justice in our community?” The cider's proceeds support OAR of Tompkins County and The Food Justice Project. Awesome.

What a list! These are each exceptional ciders that I’m grateful to have tasted. My year was much tastier and more fun because of the cider and cider experiences I was lucky enough to have. Endless thanks to my cider friends, orchard growers, competition volunteers, cider makers, and every apple lover out there. Let’s hope for more fun and safe times together in 2022!

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.