Cider Club 2020
This case is a showcase of the best we have to offer from the 2019 harvest, some returning favorites, and many new experiments.
Shipment will happen in November, once the ciders are finished bottle conditioning, arriving in time for the holiday season.
Don't sleep on this, the club sold out quickly last year.
APRIL IN PARIS - 40 Cases Made
Our first harvest of the 18th-century heirloom variety Winesap, grown on our farm. Fermented with wild yeasts and aged in barrels for eight months with cab franc lees from Okanagan Crush Pad in Summerland. Golden hued. Light tannins and balanced acidity.
ANGEL'S SHARE - 16 Cases Made
This ale/cider hybrid was made in collaboration with Detonate Brewing in Summerland. English cider apple juice and wort was co-fermented and aged in barrels with Saison lees for eight months. Subtle yet distinctive Saison flavors are reminiscent of Belgian table beers.
CASTLES IN THE SKY - 49 Cases Made
Rosé-hued perry made with Burre D’Anju pears and Pinot Noir grapes grown at our farm. Fermented together with wild yeasts, aged on the skins and bottle conditioned. Soft astringency and ripe berry notes. Dry with some residual sweetness from the perry.
QUIET OF THE LAND - 16 Cases Made
Single-varietal Kingston Black, famed English cider apple. Renowned for its balanced flavour and astringency. Naturally fermented with wild yeasts and barrel aged for six months. Bottle conditioned. Rich auburn colour, full bodied, medium acidity.
DECEMBER'S CHILDREN - 16 Cases Made
Single varietal Aurora apples spontaneously fermented with wild yeasts and aged for 12 months. Natural malolactic fermentation occurs, softening the acidity and creating a round mouthfeel. English cider apple on the nose, with a clean New World cider taste profile.
FALLING IN STAVES - 39 Cases Made
English bittersweet cider apples fermented with wild yeasts and crushed apricots from Ambercot Acres in Cawston, BC. Aged on the fruit then finished in barrel for eight months. Ripe apricot nose. Medium-bodied, moderate tannins, bright acidity.
EVER CLOSER UNION - 21 Cases Made
After juicing Dolgo crabapples, we rehydrated the dry pomace with a blend of juice and let it co-ferment for two months. The resulting cider was then barrel-aged for a further three months, giving rise to a structured, well-rounded cider.
NOM DE PLUME - 36 Cases Made
English bittersweet cider apples naturally fermented with wild yeasts on crushed Italian plums. Deep rose colour. Ripe plum on the nose with notes of blackcurrant and pepper. Full-bodied, moderate astringency, balanced acidity.
HOPE SPRINGS ETERNAL - 40 Cases Made
English bittersweet cider apples naturally co-fermented with wild yeasts and crushed local peaches. Aged on the fruit then in wine barrels from TH Wines. Bottle conditioned. Fresh peach and lemon zest on the palate. Medium bodied, moderate astringency, bright acidity.
LOWER THAN ANGELS - 43 Cases Made
French bittersweet cider apples naturally co-fermented with vioginer wine grapes from TH Wines. Aged on the skins and finished in viognier wine barrels from TH Wines. Bottle conditioned. Vineous mouthfeel. Medium bodied, moderate astringency, bright acidity.
NEW DAWN FADES - 25 Cases Made
Red Delicious juice is added back to its pomace and co-fermented for two months. The resulting cider was then barrel- aged for a further three months, giving rise to a surprisingly full-bodied cider with lively acidity.
DAYDREAM DELUSIONS - 22 Cases Made
We made this ale/cider hybrid by co-fermenting cider apple juice and ale wort with a mixed Brett culture typically found in Belgian sour beers. This complex cider opens with clean apple before evolving to flavors reminiscent of Flanders red ales.