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: Wayside Cider's The Underhill

We’ve almost arrived at the most fickle and longed for season of the year. Yes, I know die hard Autumn fans, and for a very long time it was my undisputed favorite as well. I think I took Spring for granted growing up in rural Kentucky. It was lovely, blossoming and green every year. Now that I live in upstate New York, spring can be six weeks of wonder or it can be a bonus blizzard in April three days before temperatures hit the 70s. I anticipate Spring for weeks, enjoying all the little previews that last for 20 minutes or a couple of days. Even the muddy messy gritty parts of Spring feel precious. And they are almost here.

To celebrate the impending arrival of this capricious season, I opened up a cider from a company I don’t see very often. This is my very first review of a Wayside Cider! Folks from the cidery were kind enough to share a couple of bottles with me for review, and this is the first of them: Wayside Cider’s The Underhill!

Reading about Wayside online paints a rollicking and very land-focused identity. The cidery is based out of the Catskills in New York; it has operated since 2014. Irene Hussey and Alex Wilson founded this small cidery out of a garage (the first home for many a cidery). The company focuses on using American apples often heirloom varietals or foraged fruit. I first encountered Wayside Cider at the Gathering of the Farm Cideries in Albany, but someday (post pandemic) I hope to make it to the tasting room!

You can check out everything that’s going on for Wayside Cider on the website:  http://www.waysidecider.com/. 

Here’s the official description for The Underhill.

"The Underhill Sparkling Cider is a blend of cider apples from the Fingerlakes. With floral and herbal notes of meyer lemon, tarragon, and a distinct minerality. Serve Chilled. Made & bottled by Wayside Cider in Delhi, New York. Bottle Conditioned Naturally Sparkling and Unfiltered. Alcohol 7.5% by volume.”  

The first thing that I noticed about The Underhill is the incredible design. The label and the bottle shape just help me to expect something elegant and modern yet rustic. Good design is such a treat.

Appearance: intense, lemon curd, cloudy 

This cider poured very differently from the first bit of the bottle to the last. It started transparent but ended up quite cloudy. That’s how unfiltered sparkling ciders usually go. The color reminded me of lemon curd with it’s shade of mellow rich yellow and delectable intensity.

Aromas: Mango, pineapple, minerals, sourness and nuts

I love being surprised by a cider at any stage, and these aromas did surprise me. The cider’s description led me to expect something more austere, but my first impressions of the Underhill were its tropical fruit notes like mango and pineapple. I did get some minerality and sourness, but the fruit was more prominent. I also found a surprising nutty note.

Dryness/sweetness: Dry

This is a dry cider with a massively different profile. This is a dry cider that will wake you up! Keep reading to find out more.

Flavors and drinking experience: very tannic, apricot, medium acidity, astringent

Okay, I promised to explain the unusual profile on this cider. Yes, it’s dry, but it’s tannins are just ferocious! The Underhill has only medium acidity, but between that, the dryness and its very tannic bite, the cider feels and tastes austere. It’s demanding but also rewarding. 

The cider is tight and angular, but not totally without fruit notes. I can taste apricot and pear but fruit isn’t the dominant element. I just keep being shocked by the astringence. The other flavor note that surprises me is note that reminds me of almonds and cherry blossoms at the same time.

Somehow the overall impression is one of wildness. I served it chilled but the cider somehow conveyed greater coldness than just its actual temperature.

Then I paired it with spicy ginger cookies. Zing! Wow! Ginger brings out some previously hidden citrus in the cider. I love it this way. What a fun pairing.

Cider Review: Liberty Ciderworks Major Hewes

I learned something wonderful this past week. Underneath all of the snow, we have delightful soft muddy earth! I’m hoping this change of month is bringing happy realizations or good news to all of you as well. I wanted to choose a special cider this week to go with the spring thoughts in my brain and many hopes for the future. I wanted a cider to sip while I daydream about gardening.

This week, my cider comes from the west coast: Washington state's Liberty Ciderworks. I got this cider after a mix up around Washington state’s Ciderweek. I reviewed the Wickson Crab as part of a special lineup that was originally intended to include the Major Hewes instead. I certainly wasn’t disappointed, as I love Wickson ciders. Nonetheless, folks were extremely kind and sent over this replacement bottle shortly after. 

This quote from the Liberty Ciderworks website expresses the goals of this cidery clearly, so I’ll let them speak for themselves. 

To us, cider is a form of art, expressing climate, topography and the wonders of exceptional, cider-worthy apples. We employ “natural wine” methods in all of our ferments, never filtering and allowing each orchard’s native yeast to work its magic. Our approach is inspired by global styles and traditions, but reflects our own apples, landscape and culture. It’s a philosophy expressed in everything we produce, and it’s one we think you’ll really enjoy.

I only have a couple of Liberty Ciderworks reviews. I encourage you to check them both out.

Wickson Crab: http://alongcameacider.blogspot.com/2020/09/cider-review-liberty-ciderworks-wickson.html 

Manchurian Crabapple SV Cider: http://alongcameacider.blogspot.com/2017/08/cider-review-liberty-ciderworks.html

Liberty Ciderworks can be seen on the web here: http://libertycider.com

This week I’m reviewing the Major Hewes. Here’s the official description.

Major Hewes 

ENGLISH STYLE | 07.20

A blend of British cider apples (Major) and one of the most storied American cider apples (Hewe’s Crab). Aged to perfection with a small amount of keeved cider added at bottling. Starchy apple and quince flavors with peaty earth, mild bittersweet funk and medium tannins. Bottled still. 

Suggested pairings: Charcuterie, Manchego cheese and baguettes; savory galletes; maple-glazed roast vegetables; cheesecake.  

Finished Gravity = 1.009 (Off-Dry)

Appearance: saturated color, transparent, butternut squash color, no visible bubbles

I love it when a cider bottle uses clear glass. Getting to see a cider’s color gives me some fun preliminary clues about what’s coming. There’s no one-to-one correlation between color and flavor, but when I see an intense butternut squash color like in the Major Hewes, I do hope for a matching saturation of flavor. When I see no visible bubbles, I don’t expect a strong sparkle. The cider appears transparent, which doesn’t tell me as much about flavor, but does add to the wine-like presentation started with the bottle and label. Let’s see what these clues lead to.

Aromas: orange, winter berry, mint, herbs 

The Major Hewes smells enticing! I love notes of leather and orange, which just jump out at me here. It’s a very UK cider profile. I also get winter berry, herbal notes like mint and lemon balm.

Sweetness/dryness:  off-dry

What a lovely resting place for sweetness. This tastes on the sweeter end of off-dry or the drier end of semi-dry.

Flavors and drinking experience: petillant, high acid, very tanic, citrus, hay, creamy mouthfeel

Though the cider was bottled still, it felt petillant when I tasted it. I love how a semi-dry cider can show off high levels of tannins. The cider is structured but fruity with high acidity. I get citrus fruits like Meyer lemon and tart orange. I also get hints of honey, minerals, and hay.

Everything about this cider just tastes balanced and mature. The Major Hewes has a very creamy mouthfeel. I think that correlates to its higher than usual alcohol by volume. 

What a wonderful cider. I can see the UK inspiration, but this doesn’t take identical to a UK cider. There are some qualities that feel very much in line with the best American artisanal ciders. It was a lovely cider to pair with a leek and butternut squash farro risotto and black garlic puffed bread. If you have the chance to try it, you must!

Cider Review: Liberty Ciderworks Wickson Crab, Alpenfire's Glow Airlie Red, and Dragon's Head Heritage

 

We’ve crossed the Autumnal Equinox and (in the Northern Hemisphere) begun our descent through our harvests to the colder and darker portion of the year. Happily, we’re well into the local apple harvest, and I’ve been experimenting with apple recipes and desserts as well as cider.  

This week I want to cover the amazing ciders I got to enjoy as the Washington Fine Cider tasting last Friday evening. Tech issues gave me problems connecting and hearing folks, so I wasn’t able to connect with cider folks as much as I hoped. Nonetheless, I was thrilled about this cider lineup, and I understand that the session had plenty of good cider making and orcharding education. 

Thanks so much to Washington Cider Week and the folks who made it possible for attend virtually this year! Hopefully in a year very soon, I’ll make it out there, and we can enjoy these west coast orchards, ciders and dinners together in person. Here's hoping!

I started my tasting with Liberty Ciderworks’ Wickson Crab and a sharp Vermont cheddar.

For background info on Liberty Ciderworks, you can visit the cidery online or take a peek at my review of the Manchurian Crabapple SV cider.  

I only have one previous Liberty Ciderworks review. Check it out below.

Manchurian Crabapple SV Cider: http://alongcameacider.blogspot.com/2017/08/cider-review-liberty-ciderworks.html

I recommend checking out Liberty Ciderworks on the web: http://libertycider.com

The official description for Liberty Ciderworks Wickson crab single varietal reads:

RESERVE SERIES | 05.20

One of pomologist Albert Etter's finest creations, Wickson crabapples (introduced in 1944) were developed with west coast conditions in mind. True to form, this cider exhibits a bright, spicy character with green apple, nectarine, lemongrass and stone fruit notes. ABV 6.5% 

Aromas: overripe oranges, powdered sugar, dark berries, ripe apple, barrel 

The Wickson Crab smells rich, darkly barrel-esque (though from my understanding it isn’t barrel aged), with notes of apple seed, sweet cream and overripe oranges. Something in the aroma reminds me of powdered sugar. 

Sweetness/dryness: Off Dry

This is a lovely off dry cider.

Flavors and drinking experience: citrus, high tannins, medium sparkle, clean 

This cider tastes not sweet but citrusy, like blood orange. It certainly brings high acidity and medium to high tannins. I love that the Wickson tastes leathery but refreshing, which is a remarkable combo. This is one of my favorite apples, so I’m not surprised that a single varietal can taste this good! This cider offers a medium intensity of bubbles but I usually wish there was more. Liberty Ciderworks created a nice clean bright finish; I feel that’s extra neat given the cider’s dark nose. 

Next, I opened up my bottle of Alpenfire Glow Airlie Red. This needed to be paired with a very dark chocolate mousse. For background on this Washington cidery, I recommend my previous coverage of the company and Alpenfire’s website. 

My earlier Alpenfire reviews include the following.

Dungeness:http://alongcameacider.blogspot.com/2020/03/cider-review-alpenfires-dungeness-and.html

Flame: http://alongcameacider.blogspot.com/2017/08/cider-review-alpenfire-ciders-flame.html

You can visit Alpenfire to find out more from the cidery online: http://alpenfirecider.com.

The folks at Aplenfire offer lots of info about the Glow Airlie Red

Glow AERLIE RED

Single Varietal Rosé Cider

Winner, Cidercraft Double Gold 2018

Winner, Dan Berger Int’l Wine Competition Double 2016

Winner, SIP Best of the Northwest Silver 2016

Winner, GLINTCAP Silver Medal 2012

Vintage | 2018 (released October 2019)

Package - Cases | 500ml - 55 cases, 750ml - 164 cases, draft - 180 gallons

ABV | 8.2%

Varietals | Airlie Redflesh (Hidden Rose®)

Process | 8 week cold fermentation, 9 months matured in stainless tanks.

Our award winning Alpenfire Glow is fermented from the Airlie Red, an organically grown apple from the south end of the Willamette Valley with red flesh is what we use to create this single varietal rosé cider. No filtration, adjuncts, colorings, or other fruits are added to this cider, just full strength fresh pressed red fleshed apple nectar.

Aromas: floral, tropical, perfumed, ripe apples

The Glow smells tropical, perfumed, and floral. The predominant note is ripe apples, but I also smell peaches, pineapples, and bananas.

Sweetness/dryness: semi-dry

This is a semi-dry cider with no hint of anything artificial or non apple in its sweetness.

Flavors and drinking experience: high acid, low tannins, very sparkly, mild funk

Somehow the Glow tastes low in the mouth. I’m not entirely sure what characteristic I’m getting at when I say that, but it’s what I perceived. The cider brings a bit of Funk and loads of high acid that cling a with a pleasant burn. This doesn’t have the flavor profile of many rose ciders. The Glow is semi-dry with present but understated tannins. I love how much sparkle I get from this cider.  

The Glow has a lithe and zestly mouth feel. This is a fun one if you want to expand your expectations for Rose ciders!

I finished my tasting with Dragon’s Head Heritage cider.  

Dragon’s Head is a cidery based on Vachon Island off the coast of Washington State for more background information, I’ll point readers to my earlier reviews.

Wild Fermented (#1 cider of 2019!): http://alongcameacider.blogspot.com/2019/04/cider-review-dragons-head-wild.html

The cidery also appears in this write up of CiderCon: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html

Here’s the website where you can learn more about Dragon's Head Cider: http://www.dragonsheadcider.com/

Here’s how the folks at Dragon’s Head describe it. 

Our heritage cider is crafted from a blend of more than 20 traditional English and French cider apple varieties grown in our orchard on Vashon Island, WA. These time-honored apples create a richness of flavor and character to cider that can’t be achieved with ordinary culinary apples. ABV of 7.3%.

I am so excited at that description of Estate bittersweet apples.

 Aromas: sugar snap peas, salt, wine grapes, wild rice

This is a cider that smells like a sea breeze. The notes I get are all fresh air, salt, wine grapes, and minerals. There’s a springy vegetal element like sugar snap peas. The Heritage Cider smell farmy, with shadows of mushrooms, wild rice.

Sweetness/dryness: Dry

This is unambiguously a dry cider, yet I’m glad it was saved for last.

Flavors and drinking experience: unusual profile, medium acid, high tannins, very funky 

What a wonderfully wild profile. This cider really does take those apples and make something very different than even the heritage ciders I’m accustomed to in my region. The Heritage has medium acidity but very high tannins. The apples certainly are bittersweets rather than bittersharps. I taste grape stem, there’s a bit of astringence and austere structure. The notes of wild rice and mushroom flavor that came through in the aroma continue to the flavor. I also get some cheese notes of extreme cheddar sharpness. The fruit comes across as the barest hint of a little dark sweetness. The cider is mature and very funky.

Cider Review: Kite and String's Geneva Russet and Grand Illusion Hard Cider's Street Magic

We’re back on the spring roller coaster this week. Two days last week, I saw snow and then the day after I was mowing my yard in shorts and a t-shirt. Obviously, this means I’m still concerned for apple trees, orchards, and growers all over the country. I hope that trees can warm up and wake up slowly enough that they don’t lose most of this year’s apple crop.

As for myself, I’m still tasting in two seasons myself depending on the weather. I wanted to have one more review of something more cold weather friendly and a review of something downright springy.

To start, I got out my bottle of Kite and String’s Geneva Russet. I picked this up after a tasting at the Finger Lakes Cider House last summer. I knew I liked it then, so I felt confident that this would be a beautiful send off for big, structured dry ciders that work well with hearty winter meals.

Kite and String is the house cider brand of the Finger Lakes Cider House at Good Life Farm. The farm is just off of Route 89 outside of Interlaken, New York and on the west side of Cayuga Lake. This cidery and farm is a gathering place (when such things were a normal part of life) for local food, local music, and local cider.  The Geneva Russet is a cider from 2018 apples.  

Here is a quick rundown of my previous reviews of Kite and String ciders (some of which pre-date the name).

Rose: http://alongcameacider.blogspot.com/2019/10/cider-review-kite-and-strings-rose-17.html

The Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

The Cazenovia: http://alongcameacider.blogspot.com/2015/09/cider-review-good-life-ciders-cazenovia.html

The King of Hector:
http://alongcameacider.blogspot.com/2018/07/cider-review-kite-and-string-ciders.html

I've enjoyed Kite and String ciders at a few special dinners including:

Thanksgiving 2016: http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

Finger Lakes Locavore Birthday Dinner:  
http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

I recommend read about both the Finger Lakes Cider House and Kite and String Cider on the website: http://www.fingerlakesciderhouse.com You can also find out what’s on the curbside pickup menu!

Here’s the official description of the Geneva Russet: 

Dry, Traditional Method.Begins with honeyed floral notes, buttered popcorn, and campfire on the nose, followed by an evolving palate of dirty honey, fresh cut grass, smoked gouda and crème fraiche. Finishes with long and soft tannins. Alcohol 8.40%

Appearance: warm straw, brilliant, bubbly

This is a lovely, luscious, and appealing cider. It uncorked with a soft pop and sprang into bubbly action. The Geneva Russet looks like warm sun-toasted straw in color.  I’ll call it brilliant because it’s transparent and bright, but the bubbles are so active, it’s almost hard to tell if there’s any haze in there.

Aromas: overripe soft fruit, baking spices, autumn leaves, 

When I lifted my glass, I could smell overripe apples and pear long before it reached my nose. Mellow mouth watering soft fruit notes just tumble into the atmosphere. The cider also smells like spices and autumn leaves while still being primarily fruity! 

Dryness/sweetness: Dry to off dry

My tasting companion and I weren’t quite sure where to rate the dryness of this cider. Its not completely bone dry, but it's nearly there. What sweetness is present is very natural and integrated into a larger experience. For me it falls somewhere between dry and off dry.

Flavors and drinking experience: High acid, Clean fermentation, Medium Tannins, Fantastic

Oh what a treat! This cider is something special.  High acid and minerals make the cider bracing and exciting.The Geneva Russet offers a clean fermentation; it’s just fruit speaking. I love how taste after taste, the mouth popping acid just scrubs my palate.

Acid isn’t the only element of this cider though. The Geneva Russet is solidly anchored by  medium tannins and beautiful bubbles. My favorite part might be it’s soft roasted apple finish. Really everything about this cider works and works fantastically together. I had it with a simply meal of veggie sausages, peppers and onions, and sauteed  zucchini. It was perfect.

Now for my look forward to spring with Grand Illusion Hard Cider’s Street Magic.

I’ve reviewed a few Grand Illusion ciders before. The company was kind enough to send me a small sampler quite a while ago. This cidery and restaurant is based out of Carlisle, Pennsylvania. Even though the restaurant cannot serve diners inside these days, you can order food and cider for delivery!

Here are both of my earlier reviews of Grand Illusion Hard Ciders!

Citra Pineapple: http://alongcameacider.blogspot.com/2018/08/cider-review-grand-illusion-hard-cider.html

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

Appearance: hazy, peach nectar

This is a hazy almost cloud cider. I can see some bubbles but not much. The color reminds me of peach nectar.

Aromas: hops, grapefruit, sunflower seeds, tangy yogurt

The aromas are overflowing with lots of hoppy green notes. I also get bitterness and grapefruit smells. Like with many hopped ciders, there’s this combination of sweatiness, grassiness, and pine. This smells tangy almost like yogurt. And I’m surprised by a tiny whiff of sunflower seeds.

Dryness/sweetness: Semi-dry but only just

This cider tastes sweeter than I expected it would from its aromas. Its still semi-dry rather than semi-sweet but just by a hair. The sweetness is both fruity and like crystalized sugar.

Flavors and drinking experience: green apple, hoppy bitterness, grapefruit, hay   

The Street Magic speaks first with high acidity. This is a tart and zesty cider. It’s not one that trades on tannins but I can detect some bitterness that I associate with the hops and the grapefruit. All of the elements are present together and hard to fully tease out separately. I appreciate the integration of the drink.

Street Magic has a pleasant medium intensity of sparkle. There are all kinds of fruity notes in the mix like green apples, crab apples, and peaches. THere are other notes as well like sticky and bitter green hops, wood and hay.

This was my reward cider after my first trip to a grocery store in almost two months. I had it with cheese and crackers. It was a springy reward that I enjoyed very much along with a vintage episode of The X-Files. Yes, there’s a lot going on there, but every bit of it was good.

Cider Review: Sea Cider's Ruby Rose and South Hill Cider's Bluegrass Russet

As the weather gets warmer, people start planning more events and calendars fill up. Cider events are popping out like spring flowers. My busy calendar is no exception. This week brings circus rehearsals, a cider competition, and lots and lots of studying for the the Cider Certification Program’s Level 2 test. Wish me luck! Perhaps I should reserve this time next year just to stare and new green buds and flowers, but that might not be particularly realistic. I am determined to keep sharing reviews, so let’s get to it!

This week, I’m starting with another recent vacation pick: Sea Cider’s Ruby Rose.  

Sea Cider is a small Canadian cidery based on a farm on Vancouver Island. The cidery has operated since 2007. You can visit the cider house and taste a lineup of the company’s cider there. Part of the company identity comes from growing apples organically. For more background on the cidery, look to it’s first appearance on the blog.

I reviewed of Sea Cider’s Pippins cider previously: http://alongcameacider.blogspot.com/2017/12/cider-review-sea-cider-farm-and.html

Here’s Ruby Rose’s official description,

A captivating semi-sweet cider infused with rhubarb, Ruby Rose is a beguiling vixen and part of our Canadian Invasion Series. She may be as aromatic as rhubarb pie, but her namesake is the merciless Rosa Rugosa, an invasive plant that threatens many coastal regions. Proceeds from our Canadian Invasion Series support efforts to combat invasive species in sensitive ecological areas. Ruby Rose pairs fabulously with light summertime meals and is perfect as a patio sipper. Consider sautéed prawns, a creamy brie, candied salmon salad and salty snacks.

Wow. That’s a 9.9%ABV.

Appearance: brilliant, salmon, no visible bubbles

This salmon colored cider looks like a springy beverage indeed. It’s totally brilliant and shows no visible bubbles.

Aromas: Pie cherries, hibiscus, rose, citrus, rhubarb

Luscious indeed! Ruby Rose smells mouth-wateringly of: cherries, hibiscus, and rhubarb. The most interesting aroma note that came to mind was crumbled rose petals on split and sugared grapefruit. I don’t get a ton of apple aromas; they are competing with other stronger smells. I think this will be a sweet cider and a tasty one. 

Sweetness/dryness: sweet

This is a decidedly sweet cider! The sweetness affects a few other characteristics, to learn more keep reading.

Flavors and drinking experience: burnt sugar, perfume, floral, rhubarb, rosehips, cinnamon.

This is a carousel of manic and exciting flavors.  The cider tastes like burnt sugar, rhubarb, rosehips and cinnamon. It reminds me of a well balanced floral perfume. 

Ruby Rose pairs very well with strong foods: Alex and I had it with spicy Mexican food and it manages to speak loud and clear. The cider has medium high acidity and medium tannins. Both are clearly present but pulling against the sugars. This is crucial for the cider to remain in balance. With so many flavor factors turned way up, and an ABV of 9.9%, I am grateful that the mouthfeel has presence and body. The cider offers only a mild sparkle. 

In terms of serving the Ruby Rose, it could double as a dessert cider. With it’s mouthfeel the higher ABV and sweetness, it’s certainly a beverage to sip and consider. The whole experience is boozy and warm: redolent of cherry and plum. 

South Hill Cider’s Bluegrass Russet

I’m a big fan of South Hill Ciders. This lineup is consistently apple-based and adventurous. Cidermaker Steve Selin has a young orchard in my own stomping ground of Ithaca, NY and also uses foraged, heirloom, crab, and cider specific apples all rrom the local environs.  

Most recently, I reviewed one from the limited release Prelude line, the Prelude 3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

This was my #7 favorite cider of 2018
http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

I included South Hill in my Finger Lakes Cider pairing dinner back in September of 2017: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

A South Hill Cider was my top pic for 2016, the Stone Fence Farm: http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html

Before then, I also enjoyed the 2014 Packbasket: http://alongcameacider.blogspot.com/2016/04/cider-review-south-hill-ciders-2014.html

My first South Hill Cider  review for them was the hyper-limited Hypothesis: http://alongcameacider.blogspot.com/2015/05/cider-review-south-hill-ciders.html

You can visit South Hill Cider’s website to learn more about the process and all of the ciders: http://www.southhillcider.com/

And now for the Bluegrass Russet.

Bluegrass Russet‘s label introduces it as the following, “The Golden Russet apple was born in New York State in the early 1800s. Since then it has been prized for its excellent  flavor for cider as well as on the table. This cider exhibits the Golden Russet’s aroma with hints of lemongrass, apple blossoms and apple-skin, with very lively natural effervescence and a crisp finish. Pairings: rich cheeses, pork, and even with an herbed sorbet. Apple Varieties: Golden Russet, Northern Spy, Baldwin, Crabapple. 196 Cases. Batch 2016. ABV of 8.5%”  

Aromas: Minerals, apples, citrus and flowers

The Bluegrass Russet smells very tempting. I can smell minerals, apples, fresh flowers, and citrus.

Sweetness/dryness: semi-sweet

Though the label calls it off dry, this cider tastes sweet to me. The residual sugar is measured (according to the South Hill website) at 1.8%, so I don’t feel entirely off base to suggest that it doesn’t taste off dry.

Flavors and drinking experience: fruity, bubbly, lush, heavy mouthfeel

I had this cider with pesto pasta and sun-dried tomatoes. I’m glad I had some bold balancing flavors, because this cider brings a party on its own! I enjoy that the Bluegrass Russet is so very fruity. It tastes green yet tropical, like pineapple and kiwi. The cider is very bubbly: my favorite! It has acidity, tannins, bubbles, and higher ABV, making the whole experience lush, almost creamy with a decadently heavy mouthfeel. I enjoyed it very much!

Capitol Cider with Westcott Bay Cider, WildCraft Cider, and Slake Cider

I love Seattle. Usually, I’m not much a city person, but I adore Seattle. It’s a great city for food adventurers, art lovers, and cider nerds. Since I happen to be all three, having fun on my trip was the easiest thing in the world. My most anticipated cider stop had to be Capital Cider. Check the place out in person if you’re near or online in any case: https://capitolcider.com/. That menu and cider selection are hardcore! It claims the largest cider selection of any independent cider bar in the country. 

I’d been looking forward to exploring this cider list for years. The walk was cool and rainy, so it felt like reaching an oasis once we got there. I loved their decor and atmosphere. The whole place was filled with art copies that looked largely 18th and 19th century inspired. It gave the taproom a classic pub feel but with lots of natural light. Heavenly!

I ordered a flight of ciders that included Slake Cider, Westcott Bay Cider and Wildcraft Cider. This was the flight most oriented to heritage apple varieties and dry ciders, so it was an easy pick for me. For food, I chose a cheese, saucy, brunchy dish with eggs and tortilla chips. I wanted something hearty and filled with umami flavors to pair with what I hoped would be higher tannin dry ciders. Here’s how it went, cider by cider.

Westcott Bay Cider’s Very Dry

Westcott Bay Cider comes from San Juan Island, just off the coast of Washington State. I’ve never had the chance to try one of these ciders before. Based on what I can find out about this company, it’s small, operational since at least 2007, and focuses on a small number of traditional apple-only ciders.

Learn all about Wetscott Bay Cider at the website: https://www.westcottbaycider.com/

Here’s this cider’s official description, “Traditional Very Dry Very Dry is a "bone dry" cider, crisp, with a bit of effervescence, it is an excellent addition to any meal where a dry white wine would be served. Residual sugar less than 1/2 percent. Alc 6.8% by Vol.”

This cider’s aromas start with mushy overripe apples, honey, and pollen. There’s been debate about if any notes in a smell can lead one to correctly anticipate a cider’s level of acidity, but something about this smell leads me to expect a tart, high acid cider.   

The Very Dry tastes delicious; it’s dry with high tannins and high acidity. Though the abv isn’t particularly high, the intensity of flavors leads this cider to feel just a bit warming. It’s a strong combination of old and new world styles. It uses mild oxidation to very positive effect. The flavor is so savory as to veer almlost into salty territory. I love how very savory this cider is with notes of leather, tea, and rosemary.  In terms of texture, the Very Dry is a tiny bit petillant but basically still. 

WildCraft Cider Works’  2016 Willamette Heritage 

WildCraft focuses on using local fruit and botanicals as well as spontaneous fermentations for all of the ciders the company makes. The company has a tasting room in Eugene, Oregon.

Check out this Oregon cidery online: https://wildcraftciderworks.com/

I’ve reviewed one WildCraft Cider before, almost a year ago: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

The official description for the 2016 Willamette Heritage follows. 

Though the tradition of cider making is still in the memory of many farmhouses across the nation, the methods once used along the west coast seem to have all but vanished. In times gone by the unique Willamette Valley landscape was covered in orchards planted by reliant settlers. Some of these orchards remain, now untamed but still accessible, and provide a portal to their mysterious past. Fermented with indigenous yeasts from the fruit of the very same orchards, we present to you the reclamation of the bygone Western Farmhouse Cider.

This cider smells funky, like an interesting meeting point between English and Spanish cidermaking styles. There’s just a high of volatile acid in the smell. I expect lots of tannins. The aromas are like dipping well worn bridle leather in pixie sticks. It’s fruity, herbal, and farmy.

The 2016 Willamette Heritage tastes like salted caramel and ripe apples. The funk I noticed in the aroma is present, but thankfully it doesn’t take the cider to a too briney direction. I’d call it off dry. It’s simultaneously bright and dark tasting. 

The mild VA from the aroma translates into some well incorporated acetic acid; perhaps the cider was exposed to oxygen during fermentation. Spontaneous fermentations like these frequently result in wild and farmy flavors like the 2016 Willamette Heritage has in spades. The cider tastes fruity(underripe strawberry.), sour, and leathery. Even with all this, the cider is still filled with apple notes and offers up rich pleasant mouthfeel. This one tastes especially good with salty food. 

Last but not least, I tried Carlton Cyderworks’ (recently renamed Slake Cider) French Lane Cider.

This small cidery has been around since 2008. The company has recently renamed itself to Slake Cider, but earlier fans might know it from Carlton Cyderworks. You can visit the cidery and taproom in McMinnville, Oregon. The company makes several varieties, some of which include fruits or spices in addition to apples. 

Visit the website to learn more about this https://slakecider.com/

Here's the official description (I love how complete this description is.)

French Lane Press 

Wild fermented traditional dry cider, made solely from apples grown at our orchard in Carlton, Oregon.   

Planted in the fertile soils of Oregon’s Willamette Valley, our French Lane Orchard is the ultimate labor of love.  Over 60 varieties of traditional cider apples and perry pears grow at French Lane, and this variety yields a complex and totally unique blend of fruit.  Bittersweet and bittersharp cider apples from England and France lend depth, mouthfeel, and tannic astringency.  Heirloom American apples brighten the cider with tartness and acidity, and their higher sugar content contributes to the final ABV - a solid 7.4%.  The natural yeast which grows on the skins of the apples was allowed to completely ferment the juice, with no additional cultivated yeast strains added.  After primary fermentation the cider was aged and then bottled completely dry, with no added sugar, juice, or other sweeteners.  French Lane Press is truly a traditional farmhouse cider, showcasing what cider apples can be, without gimmicks, tricks, or excuses.

2017 Harvest - 7.4% ABV - Apple Varieties:  20% Porter’s Perfection, 20% Kingston Black, 12% Fillbarrel, 10% Browns, 8% Somerset Redstreak, 7% McIntosh, 7% Ashmead’s Kernel, less than 5% of the following: Spitzenburg, Tom Putt, Tremlett’s Bitter, Roxbury Russet, Ellis Bitter

This cider smells mildly leathery. I get the farmy richness that tells me to expect elements of both English and French cider styles. It’s Just a bit of barn wood and toast. The French Lane Press has inviting aromas that I think make it a great choice to introduce a newer cider drinker to heritage fruit and more wine-inspired cider making.

The French Lane Press is still and the first flavor note that comes across is honey. The cider has a light mouthfeel with medium high acidity and medium high tannins. The cider reminds me of hay and sun warmed grasses. I get notes of freshly washed apple and grapefruit. The ABV is 7.4% but this cider doesn’t taste especially boozy.

This flight was put together intelligently. The ciders all complement one another, and they are presented in the best order to appreciate each of them. The food was similarly attuned to pair with cider. My co-taster and I were very impressed! I know that all of my future trips to Seattle will have to include a stop at Capitol Cider. And I look forward to tracking down more ciders from Westcott Bay Cider, WildCraft Cider, and Slake Cider.

Cider Review: Snowdrift Cider Co.'s Cornice

Whew! I don’t know about you, but much of the United States just made it through the #bombcyclone (Bombogenesis) and Winter Storm Grayson. It was snowy, windy, and seriously cold. Mostly, this was terrible. But this kind of weather really is perfect for curling up at home in a cozy fashion. And nothing goes better with cozying up than a glass of cider. And this time, it may have been the only way I survived cabin fever. Today, I'm sharing my thoughts on one of the ciders that helped us in the cold.

I've not reviewed anything by Snowdrift Cider Co. before because I simply never see it for sale. I've been curious about them for ages. I finally picked up a bottle when traveling to San Francisco. They are based in Central Washington State on the Columbia River where they grow apples, make cider, and keep a tasting room open on weekends. Their orchard dates back to the 1960s and includes eating apples, heritage apple varieties, crabs, and apples best used for cider. The cidery dates from 2008.

I love this excerpt of how they introduce themselves and their cidermaking:

All of our ciders start with tree ripe fruit that we carefully crush and ferment. Often unsightly and a challenge to eat fresh, the French, English and old American cider apple varieties we grow to make our ciders carry intense aromatic flavors that shine through fermentation and aging. As the cider ages through the cold snowy winter, the bitter tannins that made the fruit so edgy while fresh give way to soft, complex and surprising flavors that linger and evolve on the palate. Our ciders are best served at a cool room temperature.

You can learn more on the company's website: http://www.snowdriftcider.com/

Today's cider is the Barrel-Aged Cornice. Here's the official description:

In our region, winter winds whip layers of snow into majestic formations called cornices. They hang in a gravity-defying balance, ready to cascade at any moment into a rushing avalanche. We wanted to craft a cider to carry these traits… So we aged cider in oak barrels, knitting tannins and aromas into an avalanche of flavors. Notes of bourbon vanilla, fall fruit and toffee coalesce in this off-dry cider.This cider's smooth complexity and luscious vanilla-toffee notes pair well with grilled meets, pulled pork, bacon-wrapped dates, as well as rich desserts. Alcohol 7.5% by volume.

Appearance: brilliant, deep copper, few bubbles

I don't see a lot of visible bubbles, here but I see some and an intense color. I love that deep copper hue. It's totally brillliant, as my bookshelf picture demonstrates clearly. 

Aromas: ripe apples, paper, dust

The Cornice smells bracing and bitter, though the apple presence in the aroma is undeniable. Something about the smell strikes me as brittle; I think perhaps its the barrel that gives the cider a wooden note. I could even call it paper or pencil shavings. Other notes make me think of a stone cracking. And yet amidst these hard things, I can still smell soft apples, wispy smoke, and vanilla.

Sweetness/dryness: Off dry

This cider is very nearly dry, and perhaps you could call it dry. I think its fruitiness makes me perceive it as off dry in a very natural and reserved way.

Flavors and drinking experience: high acid, plummy, warm, golden

Oh, this is a rich one! The Cornice offers up high acid zing but so much more. Some of the flavors remind me of rich golden dried fruits like sultanas or apricots. Some of the richness comes from beautiful fruit esters that make the cider feel so plummy.

Yes, I'd call it off-dry but with a lingering warmth because of the barrel qualities I'd be curious to know the actual levels of residual sugars, but not much.

Other flavors include baking spices, caramel, buttered toast crumbs. As for the mouthfeel, there are tannins and gentle bubbles. The high ABV makes it feel fuller still in the mouth. This is a decidedly decadent cider with fullsome fruitiness and powerful booziness. It just sweeps in from all sides, offering a pleasant degree of complexity, but not overpoweringly so. I found it extremely pleasing with a hearty vegetable stew and warm cats. I didn't eat the cats. They just sat on me.

Cider Review: South Hill Cider's Prelude Cider #3

Perhaps you don’t care for the holidays, or current events have gotten you down, way down. I hear ya; I’m feeling it. But I refuse to let my blues keep the cider reviews from their weekly date with the internet. Thanks, Readers. You keep me going. The cider world gives me so much to be thankful for. Many special thanks to the Cider Guild of Pennsylvania and the PA Farm Expo for giving me a chance to judge cider last week. It was a great time. I'll share more about it once we're closer to the Farm Show.

Recently two good friends of mine shared one of their Cider Club bottles from South Hill Cider with me. That’s how I got to taste a cider so specialized that all of its apples come from one tree.

Here’s how South Hill Cider describes themselves and their cidermaker, “Fine and well-crafted hard cider from the Fingerlakes. Made in small batches, with attention to detail. Steve Selin: apple-hunter, cidermaker, orchardist.”

I've previously reviewed a few ciders from South Hill Cider:

Most recently, they appear in my Finger Lakes Cider pairing dinner: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

My top cider of 2016, the Stone Fence Farm: http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html

I also really enjoyed the 2014 Packbasket: http://alongcameacider.blogspot.com/2016/04/cider-review-south-hill-ciders-2014.html

And my first review for them was the hyper-limited Hypothesis: http://alongcameacider.blogspot.com/2015/05/cider-review-south-hill-ciders.html

The back label describes the Prelude series; here’s the official description from the website.

#3- (2015) Sparkling and dry. This rare cider is produced from one single mysterious tree whose origin and variety are unknown. It is located in West Danby, NY and Steve has been making single tree cider from it since 2013. It is now being propagated for South Hill’s orchard and in a decade we can look forward to more than the 4 cases per year average that this one tree produces. The prelude label was glued over the original label which was printed as a private label - we never expected to be able to share this cider as widely as the cider club allowed. Thank you, cider club member for giving us the opportunity!

Apologies for not getting more pictures.

Appearance: transparent, warm straw, not many visible bubbles

This cider looks very true to the appearance of most South Hill Ciders. It isn't brilliant, but it is transparent. I don't see much in the way of bubbles but it does have a warm creamy straw color.

Aromas: floral, citrus honey

This is where this cider starts becoming magical. It smells so floral with intense honey notes. There are summer flowers like jasmine and honeysuckle all over this. Other aroms include orange, but concentrated like Seville oranges or tangerines. 

Sweetness/dryness: dry

This doesn't have a dry first edge, but the cider seems to become dry in the mouth very quickly.

Flavors and drinking experience: tannic, bubbly, soft yet structured

Mmmm, what a delight. The Prelude #3 offers up a strong tannic note, but overall it is still round and soft. The tannins are beautifully balanced with bright golden acidity. For flavors, I taste vanilla, citrus, ripe apples, and just a bit of soft leather. All the citrus one smells is here in the taste too. Wow. 

The texture offers up a plenitude of small bubbles. The Prelude's mouthfeel is a little astringent with a nice mouthcoat that is rich but not syrupy. Overall, this is just a fantastic cider. I know I'm biased toward ciders that are both tannic and strongly bubbly, so this is playing to just about my favorite flavor profile, but the fermentation is clean without being sterile, the cider is balanced yet interesting. I loved it.