Blend of Virginia Crab Apples: Hewes, Wickson, and Ruby Red. Pale lemon. Aromas of bruised orchard apple, pear skin, and citrus blossom, layered over notes of dried hay, white pepper, and a whisper of wildflower honey from natural fermentation. Background aromas of ginger and chamomile that impart a rustic elegance. On the palate, expect a brisk rush of tart green apple, lemon pith, and crab apple skin, supported by flavors of underripe peach, dried citrus peel, and an herbaceous thread of thyme and lemongrass. A subtle spice note of nutmeg and white pepper adds savory lift, while a light phenolic grip and mild tannins lend texture. This is a dry cider, crisp acidity, aggressive mouse, medium body, with a medium finish. It lightly lingers of apple skin, mineral tones, and a pleasant bitter citrus zest that invites another sip.
Food Pairing: Roasted chicken with lemon, herbs and vegetables, savory crepes, farro salad, cured meats, deviled eggs with mustard, endive and blue cheese salad, savory apple galette with thyme and onion, aged goat, double cream brie or camembert
not rated
$3.09
$3.09
