Redbyrd Orchard Release Party!

Meet the Cider Maker

Eric Shatt is a creative cider maker, amazing orchardist and wonderful wild-crafter.  We love that he is grafting wild-found varieties into his orchard, and that he and Deva and their young family is in on the gig.

Releases

Join us for 2 new Redbyrd Ciders.... Wickson Manchurian Crab and Celeste-Sur-Lie... and 1 new vintage- Cloudsplitter 2014!  We'll serve a full Tasting Menu of Redbyrd's ciders, feat these two new ones, and Chef Katie will pair each cider with a bite of fabulous FLX food.  Join us!

Built to Pair

FLCH chef Katie Church will prepare a curated tasting board of local delicacies chosen specifically to go with the Rebyrd Orchard Cider flight, including the new releases!


Starblossom

Semi-dry. Sparkling. Fresh and crisp, with balanced acidity and pleasant residual sugar, Rich in color with papaya, hyacinth, and cucumber on the nose. A mid palate of croissant, ginger and cinnamon. Lush clementine orange finish matched with mouth-watering tannins. (7.8% ABV, 2.0% R.S.)

Paired with Raw Milk Cheddar - Engelbert Farms 


Cloudsplitter

Estate grown. Dry. Bottle conditioned. Unfiltered. Crisp and full of citrus with structured tannins and a racy acidity. Minimal processing showcasing bright acidity of sharp and bittersharp apples. Cloudsplitter is our fully estate cider and always features bright acidity, focusing on sharp and bittersharp apples.(8.3% ABV, 0.0% R.S.)

Paired with salt potato w. butter- Kriemhild Dairy, Three Stone Farm


Wickson-Manchurian Crab

Semi-dry. Sparkling. Primarily a blend of Wickson Crab and Manchiran Crab apples. Apples were pressed frozen, concentrating sugars and creating higher alcohol content and viscosity. Ginger, lemon peel and springtime on the nose. Gripping acidity with key lime, cinnamon, and vanilla. A ling lingering, clean finish with chalk tannins. (10.5% ABV, 2.0 R.S.) 

Paired with Bacon Jam - housemade w. Interbrook Bacon 


Celeste Sur-Lie

Dry.  Method ChampAn elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over a year, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel.  Lemon, fennel, and creamy lees on the nose, full bodied with mid-palate weight. Celeste Sur Lie shows its true colors in a lengthy intimate finish highlighting honey comb, clover, and sour cherry.  (11.3% ABV, 0.0% RS)

Paired with Sour cherry sorbet - Hazelnut Kitchen