Redbyrd Orchard Cider Release Party!
Join us and Eric and Deva of Redbyrd for their Summer Releases...
Cloudsplitter ’15 – Estate grown highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and bottle conditioned. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity.
Primary Apples: Wickson Crab, Porter’s Perfection, Kingston Black, Brown Snout, Ashmead’s Kernel. 0.0% residual sugar, 9.6% alcohol/volume. 54 cases produced.
Pairs well with soft ripe cheeses, spicy greens, and Asian curries.
Porter’s Perfection/Golden Russet – This cider is a blend of two of our favorite cider apples. A good marriage creates a blend like no other, better together than apart. The classic English bittersharp, Porter’s Perfection lends smoky herbaceous notes, texture, structure and grip. The American Golden Russet adds weight, viscosity, honey and tropical fruit notes. Barrel aged in American oak. Bottle conditioned, sediment natural. Store upright and at cellar temperature. 20 cases produced.
In Your Glass: nose of apple blossom, honey and vanilla bean, leading into a mousse-like mouthfeel full of woodsy hibiscus and fresh tobacco leaves finishing with strong plentiful tannins. Pairs well with aged sharp cheddar, sourdough bread and charcuterie
Still Barrel – Redbyrd's Still Barrel is a barrel fermented and barrel aged cider. Aged on primary fermentation lees for seven months with frequent battonage to bring weight and roundness to this cider. Finished still and unfiltered because we want you to enjoy it as we have, straight out of the barrel. Serve at room temperature. 40 cases produced. 0.0% residual sugar.
Apples: 15% Baldwin, 12% Newtown Pippin, 12% Dabinett, 12% Yarlington Mill, with remaining 49% a blend of Roxbury Russet, Brown's Apple, Tompkins King, Wickson Crab and unnamed wild apples.
In Your Glass: An engaging nose of wood smoke, toasted coconut, and vanilla bean, complex and structured, finishing with soft lingering tannins.Pairing Suggestions: Lovely served with chèvre and fresh baguette dipped in olive oil.