The late harvest Gold Rush apples for this cider were grown in Smithburg, Maryland by our friend Matt Harsh and blended with a small lots of Petit Manseng and Vidal Blanc. After primary fermentation, the cider was racked into neutral barrels to age for 6 months.
The cider then re-fermented in the bottle for natural carbonation and was not filtered, fined, or stabilized before bottling and therefore has some sediment in the bottle. A firm structure and balancing acid will allow it to be aged for up to 5 years.
Descriptors: apple skins, baked pineapple, meyer lemon, thyme