Roses Red (21’)
Where our co-fermentation and wine-cider blending started. A blend of cider made with rotating blend of heirloom apples, blended with Barbera wine, and aged on lees in neutral French oak barrels for eight months.
We’ve always been enchanted by Brachetto wines and naturally made northern Italian frizzante. A great median between fruity and floral flavors that pairs so well with so many different cuisines. Drinking those wines and experiencing them with food inspired our pursuit of a dry wine-cider co-ferment with similar qualities.
Why blend wine and cider together? Why age it together?
In our eyes, by blending cider and wine we are getting the best of two worlds. This red wine exhibits tannin structure, higher alcohol, and adds deep red fruit flavors, while the cider, brings a balanced acidity, complex mouthfeel, and freshness to the aromas. By aging the cider and the wine together, we are able to capture a very important ingredient - time. Over time these flavors meld, gel, and become less muddled & disjointed. The blend sings true and smooth.
Our flavor experience
woodland mulberries. crushed raspberries. strawberry jam. apple blossoms.
Availability:
A yearly vintage. Available regularly.
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cider is fermented with a Gewürzstraminer yeast culture in stainless steel tanks.
wine is fermented with native yeasts in French oak barrels.
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aged together in French oak barrels for eight months.
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no added sulfites, no filtration
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cold-conditioned for one week
sparkling in 500ml & 750ml bottles -
Goldrush
Golden Russet
Northern Spy
Baldwin -
Barbera
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New Hampshire, Pennsylvania, and Virginia apples
California grapes
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8.4% alcohol by volume, dry
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blend #1
708 bottles produced
