Cider Review: Left Foot Charley's Cinnamon Girl

Good morning Cider friends! I hope you are eating lots of apples and enjoying autumnal pleasures as we head towards Halloween. It’s still time to stay home or mask up, but that doesn’t mean we cannot enjoy the seasonal bounty. I’m imagining this week’s cider as something very seasonal! Left Foot Charley’s Cinnamon Girl seems like a cider playing dress up with cinnamon spice.

Left Foot Charley is a winery and cidery in Traverse City, Michigan. It was established there in 2004; their local focus is on processing fruit and juice from Northern Michigan for their  variety cider and wine lineup.

Here is a list of my earlier reviews of Left Foot Charley’s ciders and a perry. 

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

Perry: http://alongcameacider.blogspot.com/2019/05/very-perry-may-with-left-foot-charleys.html

Henry’s Pippin (it made my top 10 for 2016): https://alongcameacider.blogspot.com/2016/12/cider-review-left-foot-charleys-henrys.html

You can visit the Left Foot Charley  online right here: https://www.leftfootcharley.com/

Now for the Left Foot Charley’s official description of the Cinnamon Girl.

This is a classic combination - apples and cinnamon. The apples are harvested from two farms on the Old Mission Peninsula. Whole cinnamon sticks are then added and steeped in the cider for 4-6 weeks. Gluten Free

Alcohol 5.00%

 Appearance: brilliant, warm straw, very few visible bubbles 

This cider looks like lots of other ciders from Michigan and indeed from many places. It’s brilliant in clarity and the color is often called warm straw. I don’t see many bubbles.

Aromas: cinnamon, brown sugar, ripe apples

Here’s where the hijinks begin! Cinnamon Girl smells of cinnamon, ripe apples, yeast, brown sugar. The whole mixture reminds me of coffee cake. These spice smells comes across vividly. My co-taster thought the whole experience was like an apple crisp.

Sweetness/dryness: Semi- sweet

This is a semi-sweet cider. The sweetness reminds me of brown sugar and baked goods.

Flavors and drinking experience: ripe apples, lush, medium tannins, well balanced

What was very spice oriented in aroma tastes very much of apples. The Cinnamon Girl has a low to medium but present level of  tannins, nice taut acidity, as well as sweetness and body. The whole experience is balanced and quite pleasant. This cider is so bubbly and fun! It went perfectly with good conversation and popcorn!

Cider Review: Left Foot Charley's Fortis Maelum and Stormalong Cider's Peariful

This Spring feels like no previous Spring in my life. Instead of cider judging and circus performances, I’m plotting out how to portion out my perishable foods such that I can go longer between grocery runs. Some things haven’t changed though, and enjoying cider outdoors is one of them. This week, I tried two new ciders and I would recommend either of them with carrots, cucumbers, cheddar and fresh bread in the backyard, front steps, screen porch or balcony. Find your peaceful spot and enjoy it with cider. 

I’m starting with Left Foot Charley’s Fortis Maelum today. This Winery and Cidery dates back to  2004 in Traverse City, Michigan. Left Foot Charley remains an urban winery and cidery that purchases fruit and juice from Northern Michigan fruit growers to make a variety of ciders and wines.

I have a few previous reviews of Left Foot Charley’s ciders and a perry. Here’s the list.

Perry: http://alongcameacider.blogspot.com/2019/05/very-perry-may-with-left-foot-charleys.html

Henry’s Pippin (it made my top 10 for 2016): https://alongcameacider.blogspot.com/2016/12/cider-review-left-foot-charleys-henrys.html

You can visit the Left Foot Charley website to learn more about the wines and ciders: http://www.leftfootcharley.com

Here’s how Left Foot Charley describes the Fortis Maelum.

STYLE:Dry British style cider from heritage apple varieties 

THE LONG VERSION:This is a Heritage blend made from European and American cidervarieties. These apples are grown as part of an experimental blockon the Engle Ridge Farm that were planted as part of our quest fortrue cider apples that will thrive in northern Michigan.We made this classic beverage by isolating the specific applevarieties in order to create a dry British style cider. The cider wasthen fermented and aged in stainless steel. 

APPELLATION: Michigan 

VARIETIES USED: Brown Snout,Porter’s Perfection, Wickson, BinetRouge, Golden Russett, EsopusSpitzenberg

ABV 9.6% 

I received my bottle of Fortis Maelum in a cider trade with a faraway cider friend. Thanks again!

Appearance: brilliant, rich toffee, no visible bubbles

This cider looks completely still and richly flavored. The color reminds me of an intense toffee. It’s brilliant and not at all bubbly to the eye. 

Aromas: cooked apple, minerals, barn yard

The Fortis Maelum smells of minerals and cooked apple immediately. I know I’m not going to be tasting a typical cider. It rumbles with leathery notes, making me expect a more tannic UK-inspired style. I also get some funk and barnyard notes.

Dryness/sweetness: Dry

Dry and flavorful! This cider is not at all sugar powered!

Flavors and drinking experience: low acid, hot, tannic, funky

The first thing I noticed about the Fortis Maelum had to be the tannins. This cider brings powerful tannins and astringency to the drinking experience. It’s also lower acid than the majority of American ciders. These two factors, particularly when combined with the cider’s dryness and funk, create a solidly English style impression.

This isn’t to say that the Fortis Maelum isn’t also fruity. It is. I get notes of rear juice and other stone fruit, but also beets, grasses, and hay. The tannic profile reminds me of wet leaves and black tea. The finish is a gentle brush with olive brine. I enjoy how earthy and mulchy this cider tastes. It’s funky and fun.

More sips reveal more flavor notes including snap peas, edamame, even succotash? This savory cider brought so much pleasure and complexity to my glass. What a wonder!

Next up, Stormalong’s Peariful

Stormalong Cider is a Massachusetts cidery that’s been around since 2014. I first got to know some folks at Stormalong at CiderCon several years ago, and I’ve enjoyed following the cidery’s lineup grow ever since. This cider was shared with me for review.

To learn more about what Stormalong is up to, visit online: http://stormalong.com/.

Here are all of my earlier Stormalong reviews.

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

And here’s how Stormalong describes the Peariful.

Refreshingly tart flavors of baked pears with a hint of oak and slight funk. Made with Bosc and Bartlett pears, aged in oak barrels, and blended with Dabinett cider apples for a complex, tannic finish.FLAVORTart with a Hint of Oak & Slight FunkAPPLESDabinett apples, Bosc & Bartlett pears6.7% ABV

Appearance: hazy, warm straw, no bubbles

I apologize for not having a picture of this cider poured. Here’s a picture of the hike I took that day instead. What I can tell you is that the cider had just a hint of haze, a warm straw, color and pretty much no visible bubbles.

Aromas: pears, wheat, nuts, hint of volatile acidity 

This pear cider smells nutty with lots of pears scent, and a tiny bit of volatile acidity. As I sniff again, I also get notes that remind me of wheat and rocks.

Dryness/sweetness: semi-dry

The Peariful is a semi-dry pear cider. It has a lot going on, but only a mild amount comes from cider’s sweetness.

Flavors and drinking experience: high acid, pear and apple, no tannins, mild funk

The Peariful tastes so much like a ripe pear. This cider has high acid, no tannins, and just a bit of funk. It has not only malic acid but tastes a bit like acetic acid. I appreciate that it’s a well balanced semi-dry in a distinctly perry-like way. The tartness is while and tangy and it finishes with a nice caramelized apple perfume. The cider got bonus points from me for being quite pleasantly bubbly too!

I had this one on a picnic before a remote hike. It went so well with red pepper hummus wraps, cherry tomatoes, and Havarti cheese.

Hang in there, cider friends! Do try to take a moment in a lovely spot with a cider if you can this week.

Very Perry May with Left Foot Charley's Perry and Stoic Cider's The First Batch

Welcome back to Very Perry May, Cider Lovers! It’s a fabulously cider and perry filled week for me. I’m travelling today to the Great Lakes International Cider and Perry Competition (https://glintcap.org/), my Pommelier exam (https://ciderassociation.org/certification/), and Grand Rapids Cider week(https://www.experiencegr.com/cider-week/). If you’ll be at any of these great events, please come say hi! 

Starting with the Perry from Left Foot Charley today. This Traverse City Winery and Cidery  was founded in 2004. Now it’s an urban winery and cidery that purchases fruit and juice from a number of Northern Michigan fruit growers. 

I previously reviewed Henry’s Pippin (and it was made my top 10 for 2016: https://alongcameacider.blogspot.com/2016/12/cider-review-left-foot-charleys-henrys.html

You can visit the Left Foot Charley website to learn more about the wines and ciders: http://www.leftfootcharley.com

Here’s the description from the bottle for this perry, “Perry is hard cider made exclusively from fermented pear juice. We harvested Bartlett pears from Northern Michigan and fermented the juice in small steel barrels for 10 months. After this rest, we bottled the perry with a slight bubble. It’s fresh pear aromas and aged yeast tones add complexity to this dry perry. Only 800 botttles were produced.” ABV 6%

Appearance: brilliant, no visible bubble, pale green glow

This perry has a nearly green pale glow in it’s still brilliance. It looks more like a white wine than many of the ciders and perries 

Aromas: tropical fruit, citrus, ginger, flowers

I smell concentrated fruitness from this perry like something tropical, I also get ginger and citrus. It includes floral and wild notes but it’s also just a little bit creamy.

Sweetness/dryness: off dry

The off-dry sweetness level doesn’t really communicate even the tip of the iceberg for this perry.

Flavors and drinking experience: intense acid, phenols,

There are some aggressive phenols in the flavor that weren’t hinted at in the aroma. This perry has twisty funky dance moves to show off. I scarcely know what to say because I was so surprised at the jolt from this perry’s aromas to it’s flavors. I enjoy the rich mouthfeel. It has a little bit of tannin and spice that grows on me as I sip it more. I like the notes of tea and lemongrass. I had this after dinner while sitting down to be cozy with cats, and that was very pleasant indeed.

Stoic Cider The First Batch

And I’m thrilled to finally share my thoughts on the first Stoic cider I’ve tried. This company makes cider in Prescott, Arizona. Over the last few years, I’ve gotten to know the cidery owners at cider events around the country, and I’ve watched their progress with great curiousity. And now I’m so glad to finally review The First Batch. 

Visit the company online: http://stoiccider.com/

Here’s the official description, “The first release of Stoic Cider! Artfully crafted from a blend of heritage apples in a small batch. A slow cold fermentation preserves the fruit-forward character. The cider matures to develop balance and complexity, yielding a delicate and rustic charisma. Shockingly drinkable. Created and bottled by hand, this rich golden cider is nearly dry and perfectly light and crisp. Pairs well with good friends and good food. Enjoy!” ABV of 6.5%

Appearance: butternut squash, transparent, few visible bubbles

This looks like a very tannic cider based on its deep squash color, but we’ll see how it tastes. It’s transparent with a small number of visible bubbles

Aromas:hay, lots of apple, oak, pollen 

Ooh this cider smells like so many things! I enjoy how the First Batch brings lots of apple, hay, oak and pollen to the forefront. It really melds some funky farmy notes with fruity ones. There are other scents in the background like caramel and dust.

Sweetness/dryness: semi-dry

This cider falls on the dry side of semi-dry for sure. 

Flavors and drinking experience: high acid, tropical fruit notes, banana

Wowzas! This cider is almost off the charts with it’s high acid. The First Batch offers up all sorts of nice tropical fruit and some fun zingy mouthfeel. It’s light and just a little bubbly. I get some banana notes as well. I had this cider with a porch picnic and it was an excellent accompaniment to sweet potato hummus, sharp cheddar, bell peppers, cashews, grapes and strawberries.

My 10 Favorite Ciders of 2016

Alrighty. We are almost through with the super terrible, very no good, rather awful year that was 2016. Personally, it was the hardest and saddest of my adult life, therefore, I'm pretty excited to observe its demise. My favorite cider list has become an important part of wrapping up a year and getting ready for the next. I've never been good at New Year's Eve, but I do love lists.

For context, here are the previous years' lists: 

2015 list: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html 

2014 list:http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html 

2013 list http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html) 

As in earlier years, I have two rules: I'm not listing more than one cider from any company and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 2016. These may or may not be your favorites, but I encourage you to taste them and make up your own mind. 

I'll end with a confession. This list has turned out quite revealing of my own tastes and predilections. Oops?

                                 

10. Woodchuck's June and Juice: 

http://alongcameacider.blogspot.com/2016/10/cid10. er-review-woodchucks-june-and-juice.html 

I can sense the scoffing, but I won't apologize. This is a tasty cider and one that surprised me. The herbal elements play well together and don't totally dominate the apple.

9. Shacksbury Classic http://alongcameacider.blogspot.com/2016/11/cider-review-shacksbury-original.html 

Here's where I started to feel some pain. This cider could be at the top of a lot of lists, because its very good. Then again, all of these ciders have been favorites. But, if you see this one, try it.

8. Seattle Cider Company Gin Botanical: http://alongcameacider.blogspot.com/2016/02/cider-review-seattle-cider-companys-gin.html 

I mentioned that the list might be revealing, and this counts. I do love herbal infusions in cider when balanced well. This is a great example. I only wish I had the chance to buy this cider regularly. 

7. Left Foot Charley Henry's Pippin: https://alongcameacider.blogspot.com/2016/12/cider-review-left-foot-charleys-henrys.html

This cider was going to be good, so I waited for just the right moment for it. Zesty acidity and clean flavors sold me on this cider instantly.

6. Cornish Orchards Vintage 2013: http://alongcameacider.blogspot.com/2016/04/cider-review-cornish-orchards-vintage.html 

Here's another cider that checks all of my boxes in specific. I love the high tannin, rich qualities of many English ciders and that's precisely what the Cornish Orchards Vintage 2013 delivers.

5. Good Life Cider Hickok:

 http://alongcameacider.blogspot.com/2016/11/pick-cider-for-thanksgiving-and-my.html 

and 

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

This cider changed my mind! Often still ciders don't strike me as very exciting, but this is a total showstopper. Its complex, dry, and fruity in the perfect combination. I adore it.

4. Number 12 Ciderhouse Sparkling Dry: https://alongcameacider.blogspot.com/2016_06_01_archive.html

Startling! I really didn't know what to expect from this cider and it wowed everyone who tasted it with me! Really great tannic structure.

3.Black Diamond Hickster: http://alongcameacider.blogspot.com/2016/12/cider-review-black-diamond-ciders.html

Something about the fermentation methods and and the apple varieties Black Diamond uses sets their ciders apart in terms of mouth-watering richness. Everything they make is special.

2. Foggy Ridge Serious Cider: https://alongcameacider.blogspot.com/2016/05/cider-review-foggy-ridge-ciders-serious.html

Here's a classic that has deserved a spot on my favorites list for years. I so enjoy Foggy Ridge ciders. I had this one with my mid-winter holiday feast and I know I'll have it again as soon as I have the chance.

And, my number 1 favourite cider of 2016...

1. South Hill Cider Stone Fence Farm http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html

South Hill makes some spectacular ciders; there's no denying that, but this one is really something. This single farm cider sings with its perfect blend of high tannins and high acidity.

What a wonderful cider to be ending my top ten with. I cannot say very much positive about 2016, but I've had amazing cider experiences and I count myself so lucky to know the friends I have within the cider world. And we'll get to join up in Chicago soon for Cider Con! I cannot wait.

Amazing people bowl me over with their knowledge, generousity, warmth and humor again and again. Thank you for letting me join in. Cheers.

Cider Review: Left Foot Charley's Henry's Pippin

Today, I'm sharing my last post before holiday travel.

Left Foot Charley started as a small winery in Michigan in 2004. The website offers more information on the winery and tasting room than the cider. What I do see mentioned is a very tempting cider club that includes two cases of cider a year and ongoing discounts and fringe benefits the rest of the year. If folks reading know more, please chime in!

What's there is accessible at http://www.leftfootcharley.com.

My access to Left Foot Charley hard cider is through a bottle swap I did with wonderful Darlene Hayes of Turn them All Into Cider. She visited them and had great things to say. Thanks again for the trade, Darlene.

I had a little bit of a hard time finding copy that describes the Henry's Pippin, but one one reseller page I did find plenty of information.

Apple Varieties: Northern Spy, Smith’s Cider, Arkansas Black, Greening, Winesap, Jonathan, York Imperial, Baldwin, Ida Red, Golden Delicious

Pippin is an old word for apple. It was also used to describe someone or something that is excellent. We think this cider is pippin indeed. We blended several different fermentations from our multitude of options in the cellar. Some were fermented in barrels, some in oak tanks and some in stainless steel tanks. Months after fermentation and settling we tasted through and found this blend worked very well.

One of the lots had stopped on its own and we used that tank to add the volume in the palate. Another had a whiff of wild fermentation and we thought that brought great complexity. The rest were chosen for their aromatic and textural contributions.

We use a Solera Method to blend this cider. This means portions of the blend are also from different vintages. This allows us to maintain a complex profile in the cider that combines the freshness of a new fermentation with the aged mellowness that only time brings. Because we have already aged the cider it is ready to drink today. 

I found the above at: https://vinoshipper.com/wines/left_foot_charley/henry_s_pippin_hard_cider_10,475 but if my information is incomplete our out of date, my sincere apologies!
One tidbit that intrigued me is the mention of Solera Method, which was not a term I had heard before. Aha! A little research shows me that this is a method by which a beverage is blended with other iterations of the same beverages such that effects of aging are very adjustable in the finished product, but I admit this concept is more common in brandies and mistelles than in ciders. I have no idea what effect this will have, but I am curious.

Appearance: brilliant, pale gold

The Henry's Pippin pours with a quick to dissipate head. The color makes me think of many of my favorite heritage fruit ciders because it is a restrained pale gold. The clarity is brilliant, showing off lots of active bubbles in the glass.

Aromas: ripe apple, dusty, citrus just a hint of spice

Oh! This smells familiar. Lots of ciders that I really like start off this way. I do enjoy that spicy, appley, mellow dusty smell. Lots of my favorite heritage apples (often sharps) give these sorts of aromas.

Sweetness/dryness: semi-dry

The Henry's Pippin is a relatively straight forward semi-dry in perception, but based on the intensity of the acidity I'd be curious to learn what the residual sugar actually is.

Flavors and drinking experience: high acid, fruity, balanced

This cider struck me first as an acid bomb, but it remains well balanced none the less. It did cause quite salivary reaction as it tasted so very fresh and tart. The fruitiness came across as both green appley but also like fresh ripe peaches. Overall it was very tart, very bright.

The cider has medium to medium-low tannins; the taste reminds me of a few other ciders made from american heritage cider varieties. To use GLINTCAP terminology, this is a fine example of a New World Modern Cider. I found Henry's Pippin noticeably crisp and refreshing, partly because of the combination of strong bubbles and high acid. And I looove strong bubbles. Let me emphasize, this cider is super tasty.