South Farm Cider
Apples being placed into the mill hopper Apple Mill
Pressing Apple pulp to collect juice
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.
42 different apples grown at the UKHRF in Lexington
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
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.
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.
$20 per 750ml