LOST ART (23’)

Our cider made with McIntosh, Empire, York, Stayman, & Rome Beauty apples – aged in medium toasted oak barrels for twelve months.

The inspiration for this cider is two fold: (1) how far can we take oak flavor in cider? and (2) how would classic techniques used in the production of Burgundian white wines influence cider?

To reach this goal, we used apples that would be a great canvas for oak tannin to shine through. We then used the bâtonnage technique during fermentation to stir the lees and add a richer dimension to the cider. Before finally aging the cuvée in medium-plus toasted French oak barrels for a year, adding a complex dimension of wood notes to the cider.

The final cider has aromas of white pepper and golden apples. With flavors of starfruit, hazelnut, vanilla, yellow plums, and cookie spices. It’s a style we hope to continue to expand on and further understand the influence of extended oak aging. These techniques are not new, just reapplied to cider.

Availability:

A yearly vintage. Released every March.