Cider Review: Sea Cider Farm and Ciderhouse's Platinum Heirloom Series

Lately I’ve been hearing a new portmanteau: Augtober. Now that it’s August, folks are using this created word to give autumn-loving folks permission to start the celebrations early. I’m not at all sure how I feel about this. I mean, of course, make your sweater-weather self happy, so long as you aren’t hurting anyone with your pumpkin spice. It’s even cute. I love Fall too. I’m just not ready yet. 

Instead Autumn feels like a vast thunderhead approaching overhead. It’s huge, but it’s fast. Before we know it, we’ll be experiencing its deluge. Perhaps my new job that goes more by the collegiate academic calendar more than many previous roles, has me feeling a bit dramatic about “Back-to-School Season.” Time moves so fast! 

Speaking of time, I can scarcely believe it’s been five years since I reviewed anything by Sea Cider. That’s purely a fact that reflects how hard that cider is to obtain around here. Sea Ciders come to us from Vancouver Island specifically from a legendary orchard on the Saanich Peninsula near Victoria. 

Here are the two earlier appearances of Sea Ciders on Along Came a Cider. 

Ruby Rose:  https://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

Pippins: https://alongcameacider.blogspot.com/2017/12/cider-review-sea-cider-farm-and.html

I recommend visiting the Sea Cider website where you can read more about currently available ciders and tasting room happenings: http://seacider.ca.

For a little context, I enjoyed this cider with the Tall One and his oldest sister on a warm summer evening while trying to make a bizarre inflatable couch work. Do not ask about the couch. We were back into town on our way home at the end of our vacation.  What a wonderful way to spend the last bright hours of vacation! 

Here’s the official description from Sea Cider for the Platinum Anniversary Blend. 

Platinum Heirloom Series

Pop the bottle – It’s time to celebrate! Whether to toast a triumph, mark a milestone, or simply savour a moment, Platinum cider is the perfect accompaniment. Our heirloom apples shine in Platinum, which delights the palate with gentle effervescence and notes of fresh apple and cut grass. First released in 2024, this scintillating, semi-dry cider marks Sea Cider’s 20 year “platinum” anniversary since setting sail from our Mt. St. Michael Orchard on Vancouver Island. We raise a glass to this milestone and the voyage ahead!

6.9% alc./vol.

Appearance: brilliant, rich goldenrod, few visible bubbles

This cider is lovely to see. I love the intense Goldenrod hue. I don’t see a lot of bubble action, and with a cider this bright and brilliant, they cannot hide easily. We’ll see what the sparkle level is like. 

Aromas: White pepper, malic acid, ripe apples, clean yogurt, stone

There’s lots of scent in the Platinum, white pepper and malic acid tickle, fermented, yogurt, ripe apples, and stone. It’s mouthwatering.

Sweetness/dryness: Semi-dry

This semi-dry cider has enough fruity sweetness to be wildly appealing to the majority of cider drinkers, whether they usually veer more towards dry or sweet. The sugars that are present taste natural and integrated into the larger taste experience. 

Flavors and drinking experience: fine bubbles, mild tannins, high acid, fruit forward

Though I didn’t see them, the Platinum keeps the texture fun and exciting with lots of small bubbles. That’s the first impression and the second is that this cider manages to be acid focused, juicy, and fruit forward without being too simple. There’s just a hint of sherry-like oxidation and some mild tannins to add to the cider’s maturity and complexity. What i’m loving most though is how the high acid sounds across multiple pleasant registers—bright and round.  It’s finish is long and lovely like the light on a Summer evening.

Cider Review Raven's Moon Craft Cider's Hopped Apple Plum Cider and Stormalong Cider's Esopus Spitzenburg

We’ll reach the Autumnal Equinox in a little more than a month. Tiny spider webs appear daily all over the grasses and hedges. As my mom would say, the green on the trees has become darker or more opaque. Apples are ripening, and next year’s cider will start fermenting soon! Time to reach into my cellar for one extra summery cider and one more can that I want to drink while it’s super fresh.

I want to start with Raven's Moon Hopped Apple Plum Cider. 

This canadian cidery/winery was founded in 2004 in British Columbia, and the farm produces wine, cider, and distilled fruit spirits. George and Quinn make 15 different varieties, all with local fruit. I was able to snag my bottle of Hopped Apple Plum Cider after a cider competition last year. This will be my first review of anything they’ve made.

You can read more about the cidery and winery online: https://www.ravensmooncraftcider.ca

Here’s how Raven’s Moon describes the Hopped Apple Plum Cider.

A complete and unique cider created by the mad scientist that is George crafted by a blend of 3 different estate grown Japanese plums and BC cider apples, then dry hopped with a blend of BC grown cascade, centennial, and Chinook hops. George has created a great complex cider with wonderful floral notes and citrus aromas. The subtle hops flavours merge seamlessly with the lush plum profile making this cider completely interesting and a delightful flavour experience. 500ml 8.5% ABV.

Appearance: bubbly, bright goldenrod, brilliant

The Hopped Apple Plum cider foams and bubbles like a magical potion! The color reminds me of Goldenrod. It’s totally brilliant, which just shows off the sparkle even more.  

Aromas: cranberry, hops, apple, plum, and soap

This cider smells like it’s going to have high acidity. The initial impression is one of cranberry, but with a roundness comprising both the hops and the plum. I find the smell very appealing: sweet and luscious. There’s an element in the hops that does remind me a bit of clean soap.

Sweetness/dryness: dry!

I’m shocked! I thought that the Hopped Apple Plum Cider would have some sweetness based on its aroma notes, but it tastes much drier than anticipated.This is a dry cider!

Flavors and drinking experience: high acid, hoppy, super bubbly, grapefruit zest

Whoa acidity! Even before I fully know how this cider tastes, the acid is obvious. The Hopped Apple Plum cider has extremely high acid. The hops, plum, and apple elements are all pronounced and distinct.  I taste the hops as herbal, almost chewy. I love how amazingly bubbly this cider is—it pours with a tall and persistent head.  I get notes of pine needles from the hops as well.  This cider offers up a nice big mouthfeel.  I appreciate the gently lingering bitterness—grapefruit zest, with a suggestion of sweetness—but not the presence of sweetness.  The plum hints are lovely and subtle with a slightly blueberry-ish flavor.

I picked this cider to go with my summer corn chowder because I knew it would be seasonally appropriate, and it was perfect! And thank you again for making this cider such a sparkler! I love strong bubbles.

Next up, Stormalong Cider’s Esopus Spitzenburg.

This is another in the rare apple series and part of the Heirloom variety pack. I’ve been mowing through the selection just because I want to nerd out about special apple varieties. None of these are single varietal ciders, but the blends highlight the named apple. This whole pack was shared with me for review, and I’ve enjoyed the ones I’ve tried thus far.  

You can visit Stormalong online: http://stormalong.com/.

I’ve reviewed a growing number of Stormalong’s ciders. Here’s the list.

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2020/07/cider-review-brannland-just-cider-and.html

Peariful: http://alongcameacider.blogspot.com/2020/05/cider-review-left-foot-charleys-fortis.html

Legendary Dry: http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

Kingston Black: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Light of the Sun: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Mass Appeal: http://alongcameacider.blogspot.com/2018/12/cider-review-prospect-ciderworks.html

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

Here’s the official description from Stormalong: 

ESOPUS SPITZENBURG

FLAVOR: Bright acidity with a smooth tannic finish

APPLES: Made with a blend of Esopus Spitzenburg, Calville Blanc d'hiver, Chisel Jersey, Ribston Pippin, Dabinett, and Golden Russet apple varieties 7.4% ABV

Appearance: brilliant, deep squash blossom yellow, almost no visible bubbles

Aromas: applesauce, golden raisins, hint of tartness

The Esopus Spitzenburg smells delicious! There’s a mellow overripe apple character that reminds me of home-cooked applesauce. The cider is rich and concentrated like golden raisins. I think it might end up being a bit tart based on the aromas as well. 

Dryness/sweetness: Dry

Another fabulous dry cider, thank you Stormalong!

Flavors and drinking experience: tannins, acidity, balanced, rich, overripe apples

I’ve enjoyed each of these ciders, but this has to be my favorite thus far. The Esopus Spitzenburg brings beautiful tannins and exciting acidity to the table.  I love how dry and drinkable this is! This cider cider comes across as richly appley and balanced. Totally clean fermentation. It’s medium sparkling and pleasantly aromatic. This is a cider that’s sophisticated and grown up, but very friendly and approachable. 

I had this cider with a zucchini and yellow squash pesto pasta and fresh mozzarella. The freshness of the summer produce was a wonderful contrast for the ripe and luscious fruit character of this cider. I’d happily have that pairing again and again; it was such a delight!

Cider Review Waupoos Premium Cider and Melick’s Semi Dry Traditional

This summer I traveled with Alex to the Thousand Islands for a mini-vacation. We had a wonderful time and really enjoyed our AirBnB and hosts. They were kind enough to share a Canadian cider that I’d never heard of with me, and it’s been waiting all the months since. This week, I was finally ready to crack up that memory of Summer and see what Waupoos Premium Cider is all about. 

The company that makes Waupoos Cider is County Cider out of Ontario, Canada. The company has been producing cider since the mid 1990s, and for the cider scene that’s significant cred! The focus as the company describes it is on growing apples and producing quality cider with only local fruit. 

Visit the company online here: https://www.countycider.com/

Here’s my post from my other cider experience on that trip. I got to taste through the Kaneb’s Orchard Cider lineup: http://alongcameacider.blogspot.com/2019/07/cider-review-kaneb-orchards-hard-cider.html

Here’s what Country Cider says about Waupoos Premium Cider.

WAUPOOS PREMIUM

Our top selling draft product for over 20 years. Exemplifies the crisp, fresh fruit qualities of our orchard-ripened apples with subtle undertones of bittersweet cider apples, giving an overall impression of freshness with the complexity of tannins and acidity. Seriously quaffable. 

A sessionable cider. 

Tasting Notes Off-dry, with zesty acidity and tangy apple fruit flavours; crisp lingering finish with underlying tannic qualities. Wonderful fresh apple aromas tantalizing the nose with the taste to come.

Think of chicken wings and wood fired pizza. 

6.5%ABV

Appearance: pale straw, brilliant, few bubbles

This cider looks like many ciders I’ve seen with it’s brilliant shine and pale shade of straw. I don’t see many bubbles but that doesn’t mean the cider isn’t strongly sparkling

Aromas: overripe apples, cherries, melon and powdered sugar

This cider smells of overripe apples, cherries, powdered sugar, and melon. My co-taster emphasized that he smelled lots of melon.  I also get hints of soft worn leather. It actually reminds me very much of a cider I’ve tasted years back; this is very reminiscent of Doc's Draft. This is a pleasant set of aromas. As it warms, there's a green apple rock candy note that comes out.  There are enough good smells that the bottle with it’s narrow limits them too much!

Sweetness/dryness: semi-sweet

This cider tastes semi-sweet to me. The sweetness reminds me of pears, green apples, and rock candy. The sweetness fades fast after each sip though, and that’s intriguing.

Flavors and drinking experience: pear, grain, gentle funk

Waupoos Premium Cider offers up a nicely immediate bright taste, but the acidity fades quickly. My overall impression of the acidity is of that interesting appearances and disappearance. It isn’t a fully sweet cider, but I’m habituated to a higher level of acidity such that sweetness stands out at this level. The mid-palate of this cider reminds me of pears and perry; the body is especially perry like.

I get an aftertaste of grain and peanuts from this cider. Though I can taste those gently funky notes for a while, the fullness and sweetness from the cider do not extend overlong. The cider shares just a little bit of English funk in its leatheriness. I like the very ripe fruit notes. What is different between the Waupoos cider and the English ciders it reminds me of in some ways, is that this cider does not leverage tannins. 

I'm really curious about one of County Cider Company’s other ciders: Tortured Path.  Pairs well with strong flavors.  Had it with casual Mexican lunch and it was good.

And now for Melick’s Semi Dry Traditional!

Melick’s is one of the only New Jersey cideries that I know of. This wouldn’t surprise many people until look at the fact that in the 1900s, New Jersey probably producted more hard cider than any state in the country. Melick’s is a farm-based producer that makes cider and wine. The company is based in Oldwick. 

You can learn more online about Melick’s Cider: https://www.melickstownfarm.com/HardCider

I reviewed the George’s Tart Cherry earlier this year: http://alongcameacider.blogspot.com/2019/07/cider-reviews-portland-cider-cos.html

Here’s how the company introduces the Semi Dry Traditional

Our new Semi-Dry hard cider uses champagne yeast to produce a crisp, refreshing, hard cider, that is light on the palette with no added cane sugar. Enjoy chilled with your favorite meal! 6% by Volume 500 ML

Appearance: very bubbly, cool straw, brilliant

This cider bubbles enthusiastically! Melick’s Semi-Dry Traditional is alive with bubbles; they even formed a mousse for a moment before fizzing away. I’ll call the color cool straw and the transparency brilliant. 

Aromas: aquatic, green apple, grain 

The Traditional smells like green apples white flowers, and grain. I can also detect something aquatic and mild going on that reminds me of cucumbers. 

Dryness/sweetness: semi-dry

As promised, this cider is semi-dry! What sweetness I detect is very green apple and fresh fruit.

Flavors and drinking experience: tart, yeasty, fresh apples, bubbly

This cider brings plenty of tartness to my tastebuds! The Semi Dry Traditional smelled good, but tastes even better. The cider is balanced with plenty of ripe apple character but even more notes that strike me as the result of a good clean fermentation. My co-taster also noticed some pleasantly austere flavors that made them think of yeast artifacts and even like a refreshing lager.  My largest is impression is simultaneously of green apples and toasted grain. 

This cider has a medium body made lighter with lots and lots of bubbles. We had this with popcorn and a scary movie, but that’s how I’ve been pairing lots of my ciders this month. I think the Semi Dry Traditional could go with a plethora of foods because it’s well-balanced and approachable. Next time, I’d pair it with fish tacos or a vegetarian chili. 

Her Father's Cider Bar and 3 Windswept Orchard Ciders: Ida Red, Crimson Crisp and Golden Russet

I spent Memorial Day weekend in Toronto celebrating a birthday; This meant three amazing days, eating, walking, gawping at fish in the aquarium, and generally exploring this cool new city. No exploration is complete without checking out a new cider scene, and I was stoked to see what Toronto has to offer cider-wise. 

After a shockingly intense thunderstorm, we headed off to Her Father’s Cider Bar for dinner and cider. I’d heard about this particular spot for more than a year. When we arrived, I was instantly charmed by seeing how the world-class cider selection is stored and displayed. Looking at the menu only increased my excitement. The cider menu didn’t fit in a paragraph, or a column, or even a page. It was a book and a chalkboard. I knew we’d come to the best place in all of Toronto, and that was before we tried the chickpea fries!

You can see some lovely photos and check out the extensive menus online: https://www.herfathers.ca

I love how the ciders are divided into styles in the menu of bottled and canned ciders. That gives the drinker enough information to really hone in on a style they like and still try something unfamiliar. Plus the flags make identifying cidery location very simple too. Check out this cider by the glass page. It's positively swoon-worthy.

My cider co-pilot Woody had an adventurous flight of ciders with different additives and fermentation technique experiments, and I tried the Single Varietal Flight from Windswept Orchards. I love apple blends, but I am always curious to try a single varietal from an apple I've not tasted singly before and this flight had two: Ida Red and Crimson Crisp. And the one apple I did know from other single varietals is the Golden Russet which has contributed some fantastic ciders.

Windswept Orchard Ciders is a relatively young Ontario cidery: started in 2016. From what I read on the website; Windswept uses foraged fruits from abandoned orchards and has invested in the future with a young orchard on the farm.

Visit the cidery website to learn more and to peek at all the gorgeous labels: https://windsweptcider.com/

Ida Red

Here’s Windswept Orchard Cider’s official description:

Ida Red apples are known for their sweet aromas and zippy tart finish. Light, crisp and delicate, great on it's own as an aperitif. Crafted with 100% Ida Red apples from a single orchard overlooking the shores of Georgian Bay near Thornbury, Ontario. Bottle conditioned, contains lees. 7.4% 500ml 101 cases produced.

I found the Ida Red a bubbly dry, delicate cider. I loved it’s pear-apple aromas and clean fermentation. It brough an airy  light body and lots of bubbles to the experience. This is definitely one I’d like to seek out again. 

Next up was the Crimson Crisp: a GLINTCAP Silver Medalist

Here’s the official description for Crimson Crisp: 

A modern varietal with heirloom appeal, Crimson Crisp apples are rich, tart and full of flavour. Lush, vinous and textural. Crafted with 100% Crimson Crisp apples sourced from a single orchard and grown on the slope of the Niagara escarpment on Georgian Bay. Bottle conditioned, contains lees. 7.4% ABV 500ml 101 cases produced.

For me the Crimson Crisp smelled just like homemade apple sauce; it reminded me of ciders with a lot of Northern Spy. I like the super vivid apple aromas that make me think of the texture of ripe apples as much as the taste. When drinking, I found this cider a bit more yeasty and fermented. Something about it connoted cold though it’s serving temperature was the same as its compatriots.

I want to finish up with the Golden Russet, starting with its official description:

Rich, lively honey apple finish. Coveted amongst cidermakers, Golden Russet apples are known for their perfect balance of sweetness, acidity and tannin. Crafted from 100% Golden Russet apples grown in a single orchard overlooking the shores of Georgian Bay near Meaford, Ontario. Bottle conditioned, contains lees. 7.4% ABV 500ml 155 cases produced

Oh boy! This cider smells mature and farmy! The Golden Russet is the funky one of the flight! It was smart to put it last on the list, as it’s a build up to this wild and barny cider. The aromas remind me not only of barn wood but also a dry sherry. The tastes are very different from the cider’s smells. The Golden Russet tastes like pear and like a soft overripe apple. I love this one.

The food was absolutely as good as the cider, and I wouldn't trade the whole experience for anything. Toronto was a great place to visit and a fun place for cider. 

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!

Cider Review: Sea Cider Farm and Ciderhouse's Pippins

I don't actually get to taste very many ciders from Canada even though the border isn't that far away. I always get excited about anything new and out of the ordinary, so picking up this bottle of Sea Cider when traveling to San Francisco was an easy choice. I've heard about Sea Cider Farm and Ciderhouse for years, but this is the first time they've been reviewed here. 

For a bit about the cidery, Sea Cider joined the Canadian cider scene in 2007. Sea Cider is a farm and cidery on Vancouver Island, in Western Canada, growing more than 50 varieties of organically-grown heritage apples. They have a tasting room open to share cider and tours year round. I've heard great things, and many of their ciders are covered in medals from GLINTCAP and other cider competitions.

I love that Sea Cider has an explicitly stated mission, “Sociability, sustainability, and community involvement have been the three pillars of Sea Cider’s business philosophy and mission.” And what a lovely one at that.

Here's a link to the website where you can read more about them: http://seacider.ca                         
The official description of Pippins reads, 

Pippins is a “sharp” style cider, thanks to the Yellow Newton Pippin apples we use and cool fermentation from champagne yeast. Off-dry and chapitalized to 9.5%, it is an example of a New England style of cider that was meant to be as strong and robust as North America’s pioneers. Pippins features pineapple and confectionery notes, and is incredibly food friendly. It fits just about every occasion and its crisp bite will pair perfectly with everything from steak and salad to spicy curries. 9.5% ABV.

Let me just draw attention to that higher than usual ABV and suggest pouring this one is a more wine-like serving size.  

Appearance: radiant, bright, jewelers brass

This cider shines. I forget sometimes the difference between a transparent cider and a truly brilliant one until I see something like this. The radiance is enticing. I could see many bubbles in the clarity.

Aromas: overripe apples, vinous, vanilla, spices

This smells dusty, vinous, and apply. Aromas include caramel, baking spices, and vanilla. The overall impression is boozy, barreled, powered overripe apples. Based on the aromas, I anticipate that this cider will be very tart indeed and on the drier side of off-dry.

Sweetness/dryness: Semi dry

I was misled by the tartness in the aroma! This is a semi-dry cider but not as dry as I expected at all. The sweetness is very natural: all apples. There's more going on though than either the sweetness or dryness of this cider.

Flavors and drinking experience: complex, rich, fruity, tart

I found Pippins complex and sweeter than the smell had prepared me for. Though the description doesn't include it, something about both the aromas and the flavors struck me as barrel related. That could be the higher than usual ABV, but more likely the richness, vanilla, and maple notes that accompany the fruit. Pippins offers up high acid, as described but that was less striking to me than the balanced maple finish. 

So much about this cider was warm, pleasant, rich, and more than simple. It reminded me of some white wines in its weight and fermented fruit esters. The mouthfeel was full and satisfying. The texture was crisply bubbly. I so enjoyed drinking it.

I had this cider with fantastic homemade black-bean burritos. Perhaps not the most predictable combination for a Canadian cider, but the sweetness of corn and beans was absolutely delightful with the richness of the cider. I'd absolutely recommend this pairing to anyone. 

Cider Review: Bulwark Traditional Craft Cider Original

The time has come to confess. I'm itching for travel. Many of my friends have camped, flown, or driven out to adventure in the last few months, while I've mostly stayed put. Today though I have a cider that traveled for me. What a fun way to taste another cider making tradition and another place, in this case I'll vicariously experience Nova Scotia through Bulwark Cider's Original.

Bulwark is appearing in this blog for the first time today. My friend Eric (of CiderGuide) sent me a bottle after I helped him out. Thank you, Eric! and this isn't one I would ordinarily be able to find easily. Bulwark produces cider in Nova Scotia, where they are affiliated with a winery. On the website, I read about their “5 Signature Apple Blend” including, Macintosh, Cortland, Russet, Honeycrisp, and Northern Spy. These are eating apples, but Northern Spy goes into a number of my favorite ciders. 

You can find out much more about Bulwark Cider on their website: https://bulwarkcider.com/

Or visit their Facebook page to see what's happening: https://www.facebook.com/bulwarkcider/

One reason to visit the website is to see what Bulwark says about sweetness and to check out their really great graphic that lays out the relative acidity, tannins, and sweetness of each of their ciders in one great graphic. (https://bulwarkcider.com/ciders)

About the Original, I'll let Bulwark introduce it.

Our signature cider, Bulwark Original, is a hand-crafted traditional cider, which is dry, crisp, and refreshing. 

It has a faint hint of spice followed by the Bulwark Original signature flavour that is achieved through our careful blending of five varieties of freshly-pressed Nova Scotia apples grown in the famed Annapolis Valley. 

The dry start is quite complex without the intense sharpness often associated with many traditional dry ciders. It moves quickly from dry to an almost wine-like and slightly mineral fruitiness before relaxing into a nutty floral finish. Great on its own or on ice!

Everyone knows how I feel about ice, but the rest of this is plenty intriguing.

Appearance: Brilliant, medium straw, lots of small visible bubbles

This cider looks fairly traditional, nice medium straw color, great clarity and some real bubble action. The picture fails to show the clarity because of the glass fogging, but its there.

Aromas: vinous, apple, plum, cold

What an interesting range of aromas, I get apples, plums, grapes, and some sense of cold. There's something rocky and mineral about the smell. The fermentation notes remind me specifically of wine, but there's also something a bit blunt in the background that's hard to describe.

Sweetness/dryness: semi-dry

The Original initially tastes sweeter than I expected, but that balances out quickly. It doesn't have a sweet finish. 

Flavors and drinking experience: Floral, spicy, caramel, high acid

The cider offers up high acid without necessarily being tart. There's a fermented flavor and a concentration of flavor that are unusual.

I really enjoy the Bulwark Original's caramel richness, particularly because it is balanced by chilled stone fruits. There's some spicy cooked apple notes as well. Its Floral, warm, and like the description promises, nutty. That's a lot going on, though the cider is not mediated with flashy additives, its different.

Overall, the cider has medium body, medium bubble and a clean fermentation, but one that still imparts character to the finished drink. The Bulwark is quite satisfying, and I love the subtle ways in which it surprised me. 

Cider Review: Du Minot Cidrerie's La Bolee Petillante and GLINTCAP

My first cider review of something by Du Minot. I've only had their ciders before once or twice with local friends who brought them back from Quebec. I've never had the chance to review one.

Lots of information on the Du Minot website, which helpfully can be accessed in either french or English. Though it, I learned that Du Minot has been operating out of Quebec since 1987. That's quite an achievement as the cider world did not have lot of support then and has gone through more than its share of ups and downs since that time.

This family business has a most interesting background. I'll let their words tell the story.

From Brittany to Quebec, the Demoy family has been making cider for almost 150 years. Cider enthusiasts, Robert and Joëlle Demoy left their native Britanny in the late 1970s to settle in Quebec and set up Cidrerie du Minot in Hemmingford in 1987.  Over the years, the couple shared their passion with their children Audrenne and Alan who are now ensuring succession. 

Inspired by traditional Breton techniques, Cidrerie du Minot has been producing high quality ciders for over 30 years and collected national and international recognitions. Today, it is with ultra-modern equipments that Cidrerie du Minot develops more than a dozen ciders

This cider was a gift from my friend Eric West of Cider Guide (https://ciderguide.com/) who will be working on GLINTCAP this week, but more on that at the end of the post. I'll also be managing his newsletter this week and next week, so wish me luck!

The Du Minot website helpfully has information on their ciders in both French and English: http://www.duminot.com/fr/cidres/

Today's cider is their La Bolee Petillante which is sold in an adorable small single-serve bottle with nice transparent modern labelling.  This cider has a quite low ABV at 4.5%; that  helped me decide to reach for it on a rainy spring afternoon. I like having options of radically different ABVs in my cellar.

The official description of the cider follows:

METHOD (NATURAL EFFERVESCENCE)
Ripe apples are picked, crushed and gently pressed. The must is fermented at low temperatures to preserve all the aromas. Finally, a second fermentation in sealed tanks provides the natural effervescence that is unique to this type of sparkling cider. 

TASTING NOTES (4.5% ALC./VOL.)
This sparkling cider at 4.5% alc./vol. with delicate aromas of apples and pears is refreshing on the palate. It has a pleasant acidity and fine bubbles, giving it all its elegance.

The apple in this cider are McIntosh, Cortland, Empire, Spartan.

Appearance: Brilliant,  few visible bubbles, straw color 

The color is just a hint warmer and more apricot than most ciders that I'd call straw, but its a subtle distinction.

Aromas: bready, sweet, cooked apple

Smelled from the neck of the bottle is restrictive but smells pleasantly sweetly bready. It actually reminds me of the aromas of Doc's Draft Original. When poured out of that container into a more open glass, a creaminess joins the aromas. There's some soft apple in the mix as well.

Sweetness/dryness: sweet

This a sweet cider, but something about the sweetness strikes me as different. This is a very nectar-like sweetness that's thick and rich.

Flavors and drinking experience: juicy,caramel, rich, mellow, fruity

I'd like to start by mentioning that this cider doesn't fit into the usual categories and styles I am most familiar with. It's different! This does have some of the qualities of a Bretagne cider, but it isn't just an example of that. This cider has its own style.

The cider offers up medium high acid with a nice zing of bubbles. Part of what makes this so unique is that combination of rich intense fruitiness with notably clean fermentation. Let me say it again and again- this cider offers up lots of apple in aroma and flavor. One of the other standout characteristics is the very thick mouthfeel. 

Its mellow, rich, slightly oxidized. Its remarkably tasty. I'm not often a real fan of sweet ciders, but this is special. Even so, I'd still probably not reach for a cider like this often. The rich mouthfeel is intense, and my preference do run more towards the austere and dry. 

Have this cider with something light and sweet. I'd recommend it with a panna cotta, homemade poundcake, or even on its own. Its a magical experience.

There's something else cider-tastic on my mind this week. That's because the 12th Annual Great Lakes International Cider and Perry Competition (GLINTCAP) will be happening from April 19-22, 2017 in Grand Rapids, Michigan. For the past three year's I've judged and had a simply fantastic time. Unfortunately, the timing didn't work out this year, but I know I'll have GLINTCAP on my mind this week. 

Here's coverage of previous years. 

The lead up to my first GLINTCAP: http://alongcameacider.blogspot.com/2014/03/driving-out-for-glintcap-judgingand.html

GLINTCAP 2014 the full experience: http://alongcameacider.blogspot.com/2014/04/finally-my-fabulous-time-at-glintcap.html

2015 GLINTCAP results and my Magner's Original review: http://alongcameacider.blogspot.com/2015/04/cider-review-magners-irish-cider-plus.html 

And most recently, GLINTCAP 2016: http://alongcameacider.blogspot.com/2016/04/my-experience-at-glintcap-2016-worlds.html

Best of luck to all competitors and judges!

Cider Review: Left Field Cider Company's Big Dry

Apologies for the brief absence. Somehow my birthday and Thanksgiving snuck up on me this year, and all of a sudden I was in the mountains of Vermont with internet or phone signal. But, now I'm well fed and back in town with some exciting new ciders to try over the next several months.

But that's not the real story today. Canada is the story for today. Specifically, I am thrilled to have found a cider from British Columbia! I took myself to The Cellar D'Or for my birthday shopping, and I found so many things I'd not seen before. Among them a cider with a moose on its label, which had to be a sign as I'd be spending Thanksgiving at Wandering Moose Ridge. It's by Left Field Cider Co. out of British Columbia.

Left Field Cider was founded in British Columbia in 2011. Their tasting room this time of year is by appointment but hold regular hours in summer.

The website talks about how the cidermakers Kate, Gord, and Theresa all learned to make cider and places them in a specific lineage. This matters because the lineage is such a stellar one: Peter Mitchell's cider making course for all three and then an apprenticeship for Kate in England with Mike Johnson from Ross-On-Wye. These folks are superstars in the cider world, so it is a big deal to have trained with them. Left Field Cider Company is making a smart choice to highlight this, if you ask me. 

My source for this information and for what's below, is the Left Field Cider Company's website: http://www.leftfieldcider.com

The site has great photography and a simple layout that is not overly stylized.


Their section called "Real Cider 101" makes a basic and unvarnished statement on an ongoing discussion in the cider world. Is there such a thing as real or fake cider and if so, what is real cider? Here's what Left Field Cider Company says:

With a young market there is a huge opportunity to educate consumers about ‘real cider’ and what makes it so special. There are many definitions of what makes a ‘real cider’ but for us at Left Field Cider Co. it’s all about the apples.

If it’s made out of fermented apples, it’s "real cider," if it’s made with artificial flavours, fruit juice concentrate and who knows what else, it simply is not "real cider."

Good to know!
 
Today I'm reviewing Left Field Cider Company's driest offering, the Big Dry. This is how Left Field cider describes their Big Dry, "Dry Sparkling Cider 500 ml — 7.2% alc. Our driest cider will attract those looking for a more traditional style cider. The blend is dominated by bittersweet cider apples whose rich tannins are balanced by the fruity aromatics of Okanagan dessert apples."

Appearance: light greenish gold, high clarity, plenty of bubble action

In the glass, this cider looks very light and almost greenish. It reminds me of the first shoots of green plant life in spring with that brightness of white and yellow alongside the green. As the photo shows, lots of bubbles appear to play in the cider.

Aromas: lemon, dust, apple 


This cider shows a medium intensity of aroma. Left Field Cider's Big Dry gives off notes of lemon, apple, dust, and a hint of grainy yeast aroma. The most specific smell reminded me of apple slices rubbed with lemon. 

Flavors and drinking experience: peppery, lemon, very light mouthfeel

The Big Dry brings a lot of lemon flavor, but its not too sour. It tastes pleasantly peppery, with some mineral water flavor. This is strongly sparkling, definitely as a result of forced carbonation. The cider has high acid, but remains surprisingly smooth. The flavors round out nicely in a clean clean finish with a little apple "goodbye."  There is one odd grainy note in the breathe just before the first sip: someplace between smelling and tasting, but it isn't too distracting. Overall, I find this cider pleasantly dry with a very light body but not more than a little bitterness.

My husband and I shared our 500ml bottle while eating our last plate of Thanksgiving leftovers: my own vegetarian dressing, Gardein Beefless Tips, and some green bean casserole (don't judge me) followed by the best pumpkin cake ever created.

These dishes would have been a little on the heavy and salty side, expect that this cider not only complemented it, the cider improved the overall meal substantially!