South Farm Cider

South Farm Cider


Apples being placed into the mill hopper              Apple Mill

Pressing Apple pulp to collect juice


Production Notes:
South Farm Cider was produced using méthode ancestrale, meaning that the
fermenting wine was bottled prior to finishing primary alcoholic fermentation. This
wine is a blend of 42 different apples grown at the University of Kentucky vineyard
in Lexington, KY. The wine contained 17g/L residual sugar prior to bottling,
resulting in 3.5 volumes of pressure = 6.92 g/L CO2. All of the R.S. was converted to
alcohol and CO2 after bottling. The wine was disgorged after nearly 12 months in
Tirage. No dosage was added resulting in a completely dry wine.

Blend:
42 different apples grown at the UKHRF in Lexington

Style:
Brute – Méthode ancestrale
Aged in Tirage for nearly 12 months (26 June 2016)
Disgorged on 13 June 2018
3.5 volumes of pressure = 6.92 g/L CO2

Aroma:
The nose has a fruity floral-like lemongrass and apple notes balanced with spice
aroma (nutmeg-clove) and the characteristic yeasty, bready notes from bottle aging
in presence of yeast.

Taste:
The wine is semi-tart., but when combined with the astringency from the apple
skins and creamy texture from bottle aging presents itself as being full-bodied.

Retail Price:
$20 per 750ml

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s