Cider Review: South Hill Cider's Sunlight Transformed

As we get closer and closer to Thanksgiving, I want to mention how grateful I am for my friends. I’m grateful for so many things, but friends make every part of life better. Without them, I certainly couldn’t run this blog, but there are so many things that wouldn’t be the same without the shared knowledge, experience, and support of good friends. And dear friends saved this very special cider to share with me.

South Hill Cider has to be one of my local favorites. Founder Steve Selin helps to anchor the Finger Lakes cider scene with a beautiful lineup of ciders and a full calendar of events that keep the cidery hopping. If you’re curious about South Hill Cider and don’t live locally, South Hill has a cider club! 

Here’s how South Hill introduces the cidery’s home orchard.

LOCATED ON A BUCOLIC HILLTOP, OUR ORCHARD IS PART OF A HARMONIOUS ECOSYSTEM THAT RELIES ON DIVERSITY AND FERTILITY AS ITS FOUNDATION.

Our home orchard started out as a collaboration with an adjoining landowner who permitted us to plow his fallow fields and to plant it to apple trees. This land, being only 4 miles from downtown Ithaca, is under intense development pressure. So, in an effort to protect it from subdivision and development in perpetuity, we successfully have it protected by a conservation easement. We have never applied synthetic chemicals to the farm and use only organic certified inputs.

Here’s the rundown of all of my earlier reviews for South Hill Ciders.  

Packbasket 15’: http://alongcameacider.blogspot.com/2021/01/cider-review-south-hill-ciders.html

South Hill Cider’s Tasting Room: http://alongcameacider.blogspot.com/2019/09/south-hill-ciders-tasting-room-and.html

Prelude #3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

Prelude #7: http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

Bluegrass Russet: http://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

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

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

I recommend visiting the South Hill cider website to learn all about the cidery, the ciders, and fun upcoming events: https://www.southhillcider.com/

Today’s review is the super-limited club selection: Sunlight Transformed. One of my dear friends is a member of South Hill’s club, and she held it back for a few weeks until we could get together to enjoy a special cider with snacks.

Here’s the description, 

      Sunlight Transformed

      ABV 7.8%

      This co-ferment is a blend of Dabinett apples and Cab Franc grape skins. The grape skins were from        Bloomer Creek in Hector and the apples from Bob Norris in Wolcott. After the grapes were pressed        we added them to some fresh pressed Dabinett juice. The result is a rich and textured pet-nat with a        lot of natural pectin. The artwork is by Erika Medina, a neighbor who shares a fascination of fruit,           cycles, and nature. Tasting notes: clove, nutmeg, watermelon, rich, full-bodied, earthy, sweet                  tobacco, cola, negroni

And for a little bit of background, I want to link to a definition of petillant naturel: https://www.foodandwine.com/wine/what-exactly-is-a-pet-nat

There aren’t that many Petillant Naturel ciders for sale, relative to the size of the cider market, which makes finding each one extra exciting! Let’s see how this wild and bubbly cider tastes.

Appearance: cloudy, mulberry, bubbles

This cider looks unlike any other I’ve seen. It’s extremely cloudy and a deep mulberry color. There are just a few visible bubbles at the rim of the glass. There could be more bubbles deep in the glass, but the cider is so dark and opaque it’s hard to tell.

Aromas: malt, cinnamon, grape, baking spice, VA

The wildness of this cider is the first impression it gives. Sunlight Transformed flowers with just a little bit of volatile acidity. Other prominent notes include malt, overripe apples, cinnamon, grape, and baking spices. It’s funky and not necessarily in a familiar way. The cider doesn’t smell just like a spanish-style funky cider or a UK funky cider. Sunlight Transformed smells fresh, fruity, and tangy.

Sweetness/dryness: Dry

This cider has almost more flavors than can be counted or identified, but none of them come from perceivable sweetness. It's difficult to know how much sugar is chemically present because the acidity and bitterness complicate tasting any sweetness.

Flavors and drinking experience: bitter, rich, fruity, funky, tannic

Sunlight Transformed cast a spell over everyone gathered at our table. We loved its bitterness, richness, and complexity. This cider is fascinating! Waves of fruit and velvety tannins and high acidity just wash over the palate. It brings spices, full body, and complexity. The funkiness that I sensed in the cider’s aromas are mellow in its flavors. There are so many flavors!

Sunlight Transformed is off the charts good! I think it's the combination of intense apple and grape fruitiness with bracing bitterness. 

Cider Review: South Hill Cider's Packbasket '15

We have a new president, and we’re closing in on the end of January! These are two great reasons to look deep into your cellar and pick out something you’ve been holding on to for a while. That’s exactly what I did when I pulled out a cider from 2015 for a weeknight dinner recently. You don’t need a special occasion to open up a bottle with some age on it. 

I chose my South Hill Cider Packbasket from 2015. I remember buying this cider years ago from my favorite downtown bottle shop in Ithaca: The Cellar D’Or. I bought a couple because I liked the cider plenty and expected it to age well. This past week, I got to test that theory.

South Hill Cider is right in my backyard. This Ithaca cidery creates cider in a range of styles. The cidery has an orchard, purchases heirloom apples from nearby farms, and creates ciders with foraged apples. Cider maker Steve Selin coaxes a fabulous array of flavors while refraining from adjunct fruits or other flavors. South Hill Ciders is all about apples. 

I've had the pleasure of reviewing many ciders from South Hill Cider. Here’s the list.

Tasting Room Flight including: Baldwin, Russet Dabinett, Old Time ‘17, Bluegrass Russet ‘17, and Pommeau: http://alongcameacider.blogspot.com/2019/09/south-hill-ciders-tasting-room-and.html

Prelude #3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

Prelude #7: http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

Bluegrass Russet: http://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

Finger Lakes Cider pairing dinner: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

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

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

Here’s South Hill Cider’s official description of the Packbasket.

Dry. Naturally Sparkling. 100% wild seedling apples germinated at the edges of pastures along fence lines that are barely noticeable today. Gathered by hand in the hedgerows and forests of the Finger Lakes, primarily around Ithaca, NY. The trees are often far enough from the road that they must be hauled out on our backs, hence the name Packbasket. The epitome of terroir, bringing the expression of an exact time and place into the glass. Naturally sparkling. Undisgorged.

Tasting Notes: Fresh stone fruit, mineral, citrus, pomegranate. Wine-like and chaulky with a dry and cleansing finish.

Alcohol 8.30%

Appearance: transparent to hazy, plentiful bubbles, intense apricot color

This undisgorged cider pours differently glass to glass. The first was transparent, but each subsequent glass had more sediment, making the cider more hazy. I’m hopeful that my pictures capture that. I love the intensity of color. The shade reminds me of fresh apricots. I can see so many bubbles; I know this one is going to be sparkling! 

Aromas: applesauce, golden raisins, peaches, tart cherries

The Packbasket smells like applesauce, golden raisins, tart cherries and peaches. I love the stone fruit notes. The aromas make my mouth water with their immediacy and power. My nose doesn’t have to be in the glass for these aromas to reach me.

Dryness/sweetness: Dry

This is a hugely flavorful dry cider. Keep reading to find out more.

Flavors and drinking experience: high acid, medium tannins, delicate funk, many bubbles

The 2015 Packbasket brings wonderful intensity, complexity, and balance to the drinking experience. The cider has sharp minerality, off the chart acidity, and some tannins. It can support all of these being pronounced because the balance one another. 

I love the bubbles, and the Packbasket’s delicate funky tartness. This cider has aged beautifully.

The acid has mellowed over the years in the bottle. The beautiful fruit fruit notes taste more dried and rich rather than fresh or juicy. The spices and fruit linger in a long finish.

We had this with a green bean stir fry with egg, and it brightened the meal delightfully!

South Hill Cider's Tasting Room and Flight Plus FLX Cider Week!

Hey cider fans! I’m so excited for Finger Lakes Cider Week! It’s coming right up, so I thought I’d put our one last reminder for a few of the awesome events that I’ll be supporting this year.

Events where you can find me:

9/26, Not Far From the Tree: An Evening Celebrating Apples & Cider- https://www.facebook.com/events/2322642131307274/

Autumn Shosteck of Eve’s Cidery and Steve Selin of South Hill Cider with both be joining me talking about orchards, apples, ciders, and food pairings. This is an evening packed with cider education plus local farm-to-table dishes and ciders at Coltivare. Tickets are $50.

9/28, Jason Wilson & Meredith Collins | The Cider Revival
https://www.facebook.com/events/2365892806779923/

I’m stoked to interview Jason Wilson about his new book at Buffalo Street Books at 4pm this Saturday. Jason will read a few sections from his book: Cider Revival: Dispatches from the Orchard and you can taste samples by Grisamore Ciderworks. This event is totally free! You can always choose to support Grisamore Ciderworks or Jason and Buffalo St. Books, and I encourage you to do so!

10/3, Basics of Cider Tasting at The Watershed:
https://www.facebook.com/events/704691016703741/

Next week at The Watershed (http://www.thewatershedithaca.com/) join me! Everyone is welcome to purchase a glass of cider from the expanded cider week selection. I’ll be in the back discussing the basics of cider tasting and geeking out! No entry fee, just buy some cider!

I want to keep the Finger Lakes celebration going this week by talking about the opening of South Hill Cider’s new tasting room!

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

Prelude #3:http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

A newer Prelude #7:
http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

Bluegrass Russet: http://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

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

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

I made my way to South Hill Cider’s new tasting room on the second of two soft-opening afternoons. It was a race to make it up there after hours of my day job downtown, but I did! The setting is rural and lovely with breathtaking views and easy access to one of the area’s best waterfalls: Buttermilk Falls. Steve started the farm in 2014 after ordering a batch of cider-specific apple trees in 2012. And so much has happened in the cider world since that early investment!

The parking lot was full when I pulled in, but most folks were enjoying the outdoor area with glasses of cider and picnic tables. Steve found me and my dear friend Maria (of https://ciderwithmaria.com/) and volunteered to guide us through our tastings himself. She went with the Premium tasting and I chose the Classic South Hill Cider Tasting.

Here’s what I tasted!

We started with the Baldwin; it’s a new release. Here’s how South Hill describes it, “2018. New England single varietal. Fine bubble, mouth watering, long finish. 8.5%”

What I noticed first about it was the applesauce aroma. I am a total sucker for this particular scent, so I got very excited! This cider’s apples come from just two orchards. I loved how super dry, high acid, and super bubbly this cider tasted. It’s crisp and citrusy and may have been my new favorite.

The second cider in the flight was Russet Dabinett. The official description and tasting notes read, “Dry and Still. Complex. Featuring cider apple varieties indigenous to NY State and England. Golden Russet is native to New York and Dabinett from Somerset, England. Tasting Notes: Deep Honey color with a smooth mid-palate and a mineral and textured finish. Very long finish. Flavors of honeycomb, elderflower, lychee, sour plum, white pepper, papaya, ripe plum  skin, subtle vanilla.” 8.1% ABV

This cider’s nose reminded me white wine, almost like a spicy Gewurztraminer. When I taste this cider, it’s more mellow than the aromas imply.  Steve talked about how it is blended for structure with a different grouping of apples each year. The cider is dry but tastes off dry and just a little bit barrely.

We then moved on to Old-Time ‘17. Online descriptions say, “Off-dry. Naturally Sparkling. Predominantly from abandoned and wild homestead trees, reflecting the perfection of their diversity and age. The name Old-Time is a nod to both the cidermakers from past generations who produced ciders from these trees and to the style of music cidermaker Steve plays: American old-time music. Tasting Notes: Light gold. Soft rounded bubbles, notes of strawberry, grapefruit seed, butterscotch, musk.” 7.5% ABV

This cider is all about zesty acid in my book. I got more barrel character than from my previous two ciders. This one is definitely semi-dry with a residual sugar of 1.8% and a titratable acidity of 8.1 grams per litre. This cider is very approachable and easy; I’m sure it will be among the most popular at the tasting room.

Our next cider was the Bluegrass Russet ‘17. This cider is made from the same blend every year and fermented and aged in stainless steel. The description for this cider introduces it as, “Off-dry. This cider showcases the Golden Russet apple, a native apple to New York, historically prized for it's excellent flavor in cider and on the table. Custom fermentation and bottling using the Charmat method. Naturally Sparkling. Tasting Notes: Lively effervescence. Crisp. Peach, raspberry, beeswax.” 8.2% ABV

I got the most intense aromas yet when this cider was poured. Notes of concentrated fruitiness just wafted from the glass, primarily pineapple and pear. This has the same level of residual sugar as the previous cider but lower acidity and higher ABV. Those factors combine to make it taste both fuller and sweeter.

And we ended with one of my favorite things in the entirety of the cider world: pommeau. Steve poured the Pommeau ‘17. As South Hill’s website says, this is a “Port-style cider. An apple apertif/digestif from a blend of barrel-aged Apple Spirits (Eau de Vie) with unfermented and unfiltered apple cider. During months of aging, the pommeau naturally clarifies to an amber liquid of exquisite character. Still and sweet. Tasting Notes: Deep gold. Warming, rich and velvety. Aromas of honey and clove. Nutmeg, amaretto, sun-warmed plum.” ABV of 19%.

Based on Steve’s description of the process, it’s clear that this pommeau will change subtly year to year but slowly home in on a more and more consistent flavor profile. He uses a barrel blending method with many different vintages working to tempering the variance with those blends. The Pommeau smells simply heavenly: rich and buttery. Flavors are just silky smooth and velvety cooked apple, caramel biscuit, and butterscotch. The sweetness smoothes out the ABV and the ABV provides some backbone and fire to a sweet cider. It’s tension and balance working together perfectly!

Cider Review: Aeppeltreow Scarlett Rosey Cider and South Hill Cider Prelude #7

This week, when thinking about cider and Summer, I want to think about the specific cider styles most often associated with the season. There are more than I can cover in a week, but two of the first styles that come to mind are rosé ciders and dry, acid-forward, bubbly ciders. Luckily I found examples of each: one in my own cellar waiting for its moment and the other featured at a local restaurant (Agava: https://www.agavarestaurant.com/) known for showcaseing local food and beverages. 

Today, I’m starting with Aeppeltreow’s Scarlett Rosey Cider. 

I’ve enjoyed a number of Aeppeltreow ciders since starting the blog. Here’s the list:

Sparrow Spiced Cider: http://alongcameacider.blogspot.com/2019/01/cider-review-aeppeltreow-sparrow-spiced.html

The Orchard Oriole Perry has to be one of my favorite perries ever: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html 

In 2015, I got to try the Appley Brut which brings the bubbles: http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html 

The first time I had something pretty in pink from Aeppeltreow it was the Blackbird Berried Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-aeppeltreow.html

My favorite might still be the Kinglet Bitter: http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html 

When I first moved to Ithaca, I got to try the Barnswallow Draft Cider: http://alongcameacider.blogspot.com/2014/03/cider-review-appeltreow-barnswallow.html 

For Very Perry May 2017,I reviewed the Sparkling Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html

At my friend El’smost recent  birthday dinner, I included the Americana:
http://alongcameacider.blogspot.com/2018/09/my-dear-friend-el-just-had-birthday.html

Read about all the ciders, and the rest of the delicious lineup online: http://aeppeltreow.com/

Here’s the official description for the Scarlett Rosey Cider, “Scarlett is blended from real red-fleshed crab apples and eating apples specially selected to leave the scent of rose petals in the bottom of the glass. Semi-sweet. It is pink.” 5.5% ABV

Appearance: Brilliant, bubbly, coral pink

The can describes this cider as pink, but it’s a more nuanced shade than just pink. To me, it looks like a coral pink that hints toward peachiness. It’s lovely: far too lovely to leave in a can! Pour this one into a glass.

Aromas: ripe apples, raspberries, stone and dust

The Scarlett smells like ripe apples and raspberries! Underneath all of that juicy ripe apple I get a hint of dust and stone associated notes that make me expect something tart.

Sweetness/dryness: Semi-sweet

This is semi-sweet, but I’m guessing many folks would call the Scarlett Rosey Cider semi-dry. It’s a lovely fruity sweetness that melds with all of the facets of the cider.

Flavors and drinking experience: tart, tannic, sweet, floral and fruity

I love how the Scarlett cider offers up lots of tannins! It also brings enough medium high acidity to balance the sweetness. I enjoy the medium intensity of bubbles, and the heft of the mouthfeel. This cider has both body and lift! The floral and fruity elements play nicely together. What I particularly appreciate is that the floral notes shade more into foody and juicy notes and less into powdery or perfumed ones. 

I enjoyed the Scarlett Rosey Cider with some wheaty crackers and a mature cheddar. It didn’t need anything else!  

South Hill Cider Prelude #7

Previous reviews of South Hill Ciders

South Hill Ciders has a fantastic group of ciders that manage to be different and yet all 100% apple-based and local. Cidermaker Steve Selin uses all manner of apples for the different South Hill ciders including heirloom, crab, and cider specific apples all from the local environs, both grown and foraged. South hill planted a young orchard in Ithaca, NY and has broken ground for a tasting room to be open on the same site soon. 

Here is a list of my previous South Hill Cider reviews:

Most recently I reviewed the Bluegrass Russet: http://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

I reviewed the Prelude 3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

Then it became my #7 favorite cider in 2018
http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

My Finger Lakes Cider pairing dinner in September of 2017 included one: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

I chose South Hill Cider’s Stone Fence Farm as my favorite cider of 2016: http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html

In 2016, I tasted the 2014 Packbasket: http://alongcameacider.blogspot.com/2016/04/cider-review-south-hill-ciders-2014.html

And my very first South Hill Cider review was the hyper-limited release Hypothesis: http://alongcameacider.blogspot.com/2015/05/cider-review-south-hill-ciders.html

You can visit South Hill Cider online to learn more and follow the progress on current projects: http://www.southhillcider.com/

And now for the South Hill Prelude #7. 

Here’s the official description, “#7- An assemblage of all late-season apples. 50% Dabinett, 34% Golden Russet and 16% Goldrush. Bone Dry & Sparkling traditional method. Because of the bottle fermentation and that the apples are all late-season and ripe, the cider is 10.1% ABV. 90 cases”

Appearance: brilliant, bubbly, warm straw

This cider looks very much like what I expect and hope for a cider from this area. I’d call the color warm straw. It’s brilliant, and I can see some bubble activity in the glass.

Aromas: lemons, clean grains, boozy, minerals

This cider smells unlike others I’ve smelled or tasted from South Hill Cider. I suppose that’s the beauty of the Prelue line. The #7 smells lemony and boozy with notes of clean grain and minerals.

Sweetness/dryness: Dry

This is a dry and astringent cider. Folks expecting any sweetness at all will be surprised, but I love that about it.

Flavors and drinking experience: oaky, herbal, anise

The Prelude #7 tastes oaky; maybe some part of this juice saw time in a barrel of some form. The description doesn’t say so, but that’s what I’m tasting. The cider is also strongly herbal with notes of anise, black tea, and dried leaves. I love that it has so many bubbles. It tastes toasted with breadcrumbs and marshmallows. I get brown sugar notes in the finish. This cider is high acid with medium-high tannins.

I had this with a black bean veggie burger and fantastic fries. I definitely recommend the paring.

Summer has lots of long hot days, enough to include both rosé ciders and dry, acid-forward, bubbly ciders. Check back next week to see how else to enjoy cider in the Summer.

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!

My 10 Favorite Ciders of 2017

This is my fifth annual roundup of favorite ciders for the year. Wow! That's 50 favorites recorded here, and my heart knows that there are many more. 2017 was a challenging year; I don't want to understate that. For me, though, it was also a healing and exploring year. I did more with cider than ever before: volunteering, pouring, teaching, writing, speaking, and consulting. I'm so grateful for all of those opportunities.

My cider highlight had to be judging two more cider competitions for the first time: The Pennsylvania Farm Show Competition (https://www.ciderculture.com/pennsylvania-farm-show-cider-competition/) and the cider category at the Good Food Awards (http://www.goodfoodawards.org/).

But one of my favorite at home cider activities each year has to be compiling this list of my 10 favorite ciders of the previous blogging year.

For context, here are my lists for the previous four years:

2016 List: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

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

And I'll quote my own rules. “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.”

10. Virtue Percheron

http://alongcameacider.blogspot.com/2017/10/cider-review-virtue-ciders-percheron.html

Virtue Cider was started in 2011 by Greg Hall; This cidery is based out of Fennville, Michigan. They use a lot of international inspiration for their ciders and aren't afraid of a little funk.

My tasting notes include leather, dried tropical fruits and raisins, all as an overlay to overripe apples. The scents include something a little floral and a little spicy. The french oak barrel aging gently steers the flavors of the Percheron. The definites are high acid, medium high tannins, with a low intensity of bubble. What I especially like about this cider is the mutually supportive spice and richness.

9. Dunkertons Dry Organic Cider

http://alongcameacider.blogspot.com/2017/10/cider-review-dunkertons-dry-organic.html

Dunkerton's Cider is the only English company to have made the list this year. They make cider in Pembridge, Herefordshire and have done so since 1980. That has allowed them to see a lot of changes in the cider market both in the UK and abroad in that time.

The cider looks like dark tea but hazy; it had only a few visible bubbles. Gorgeous. When I first tasted it, I said the drinking experience like getting mildly whacked in the head, but assuredly in a good way. This is so dry and tannic that its level of bitterness was almost provoking, but since it offered up medium acid to go with those tannins, it brought me round. The aromas bring richness, and the whole experience is heavenly but this one is not for beginners.

8. E.Z. Orchards Poire

http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-5-e-z-orchards.html

E. Z. Orchards has been growing apples since the 1920s in Oregon. Now, they make Cidre and Perry as well, in a style much inspired by French ciders and perries. With the Cidre part of the business founded by Edward Zielinski, E. Z. Orchards has made a name for itself in the region for trees, fruit, Cidre, and shared knowledge.

The first thing I noticed after pouring this cider, is how it was ambiently sizzling with effervescence. The Poire reminds me immediately of French ciders and perries in its farmy yet fruity aromas. The keeving fermentation process can create some reductive notes in the aromas like fallen leaves, warm wet wood, and farmy scents. After the funky aromas, I was shocked by how cold and clean tasting it was. Sweet and distinctly like fermented fruit sweetness; its the only perry on this list, but it's here for a reason.

7. South Hill Prelude 3

http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

I know, perhaps it seems unfair for them to get the stop spot last year and yet still appear on this year's list. I can't help it. I like South Hill's ciders. These are simple apple-centric ciders that only tweak or adjust in ways that I tend to enjoy. This cider is from a single tree, yet it still tastes great.

The Prelude #3 is dry and sparkling, but it's so much more. It smelled honeyed and floral. Other aromas include orange, but concentrated like Seville oranges or tangerines. The Prelude #3 offers up a strong tannic presence, but overall the cider is 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.

6. 2 Towns Ciderhouse Cidre Bouche

http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html

2 Towns Ciderhouse has been operating as a cidery in Oregon since 2010. 2 Towns was founded by Lee Larsen and Aaron Sarnoff-Wood, focusing on local fruit and innovative cider processes and experiments.

This is a French inspired cider through and through. Its semi-sweet, smelling of overripe apples, lemons, leather, hay, and wood. I love this ciders fine bubbles and full mouthfeel. It's my absolute favorite from this producer!

5. Champlain Heirloom

http://alongcameacider.blogspot.com/2017/09/cider-review-champlain-orchards-cidery.html

The Heirloom comes from Champlain Orchards out of Shoreham, Vermont. This cidery is truly a fruit farm that happens to make really great cider, among other things, on stunning land. All of the stages--growing, milling, pressing, fermenting and bottling--happen right there. They grow many fruits and more than 100 varieties of apples.

This semi-dry cider smells bready and tart but tastes stony and grassy with notes of green grapes. It absolutely wowed me. I love the light and vivacious body on the Heirloom. The esters from the smell remain as pleasant and clean flavors, and I find the acidity bright and high without ever being sharp or pointed. This is fruity sort of acid, balanced with medium tannins. Such a pleasurable and drinkable cider.

4. Blue Bee Charred Ordinary

http://alongcameacider.blogspot.com/2017/03/cider-review-blue-bee-cider-charred.html

Blue Bee is Richmond's first urban cider--in fact, it's Virginia's first. They focus on heritage fruit, incorporating varieties that can bring both acidity and tannin to their finished ciders. You can visit their tasting room year round.

The Charred Ordinary's aromas remind me of barn wood, barrel, and overripe cider apples. This aroma is extraordinarily rich: frankly outstanding. There's definitely something citrusy going on, specifically lemon. Once I tasted it, I could tell that the Charred Ordinary is 100% New World in style and not old. This cider is defined by high acid, mid-level tannins, and almost no sweetness. This cider ZINGs and keeps on zinging. And that's a very good thing.

3. Quebrada del Chucao Sidra Espumante Brut Nature

http://alongcameacider.blogspot.com/2017/01/cider-review-quebrada-del-chucao-sidra.html

The company, Quebrada del Chucao, has been around since 2010 in Chile. It is a collaboration between a fruit-producing family and a university-trained winemaker. The back of the bottle describes the orchards from which the apples came as being more than 60 years old.

Though I expected sweeter, this cider is on the dry side of off dry with 7.5%ABV. I love how bubbly it is, and we can thank bottle conditioning for that natural sparkle. I'd expected it to be sweet because the sidra smelled both sweet and briney reminding me a little bit of both French and English ciders.

2. Black Diamond Solstice

http://alongcameacider.blogspot.com/2017/08/cider-review-black-diamonds-solstice.html

Another strong cider maker from the Finger Lakes Region, Black Diamond is the small family cidery of Ian and Jackie Merwin. They have had a cidery since 2003, and a 150+ variety strong orchard near Trumansburg, New York since long before then. Cider is a natural focus for Ian Merwin as a Pomology Professor Emeritus at Cornell.

In this cider, the aroma notes included overripe apples, sun-warmed rocks, late-summer dust, and caramel. The Solstice tastes fruity, beautiful, and complex while also being uncompromisingly dry. The mouthfeel is fully and boozy. The Solstice's high acids are balanced with high tannins, making the Solstice come across as astonishing and rich. This is a mature and balanced cider, an absolute favorite.

1. Eden's Imperial 11 Degree Rose

http://alongcameacider.blogspot.com/2017/03/the-january-2017-cidrbox-and-edens.html

Their logo reads “Unique expressions of extraordinary apples,” and Eden Specialty Ciders certainly supports that by making some of the finest cider I have ever tasted. It's astonishing to me that this is their first appearance in a top 3, but it wasn't hard to choose this cider as my absolute favorite of the year. Eleanor and Albert Leger have been helming their cidery since 2007. But for this year, I have to pay homage to the Imperial 11 Degree Rose, which is a blend of heritage apples and red currants.

This cider is off dry, dripping with fruit, and 11% ABV, making the Imperial 11 Degree Rose a big big cider. It's zesty, sprightly, tart and extremely bubbly. I love its flavorful intensity, and I know I'm a sucker for really good bubbles. High acid ciders with lots of fruit and some tannic structure are often among my favorites, so my love for this cider should come as no surprise. I could drink this all the time and never be sad about it.

But most of all, I want to end this post with gratitude for the cider experiences and people. From farmers to restauranteurs and every flavor of cider maker, cider writer, cider seller, and cider fan in between, you all enrich my life so much with your ciders and your stories. Here's to even more in the coming year! Cheers!

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.