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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

2016 Traminette

2016 – Traminette

Traminette                                           Aromella

Blend:
80% Traminette
20% Aromella

Style:
Brute – Traditional Method Sparkling Wine
Aged in Tirage for nearly 12 months (26 June 2016)
Disgorged on 13 June 2018

Aroma:
Nose is dominated by light floral, citrus (lemon and lime) and yeasty, biscuit-like notes

Taste:
The wine is tart but balanced with a touch of residual sugar and has a creamy texture

Retail Price:
$20 per 750ml

2016 Ephraim’s Rose

2016 Ephraim’s Rose – Sparkling Wine
Blend:
60% Frontenac
25% Corot Noir
15% Concord
Style:
Brute – Traditional Method Sparkling Wine
Aged in Tirage for nearly 12 months (17 July 2016)
Disgorged on 13 June 2018
Aroma:
Nose is dominated by cranberry, light floral, strawberry and yeasty, biscuit-like notes
Taste:
The wine is tart but balanced with a touch of residual sugar and has a creamy texture
Retail Price:
$20 per 750ml

Traditional Method Production

The Traditional Method requires the wines to undergo a secondary fermentation in bottle to produce carbonation. Each bottle is then hand-riddled and disgorged to remove the yeast sediment. Both wines to be presented are considered Brute (or “dry”) although each has received a very small amount of residual sugar after disgorgement, to balance the wine’s naturally high acidity and to improve mouthfeel. These wines are clean and crisp and will taste very refreshing after a warm summer day in Kentucky

                                    Riddling Racks            Disgorging bottles to remove yeast

Traditional method sparkling wines are very labor intensive to produce and require an above average retail price point to cover the high cost of production. Average retail price for entry-level traditional method sparkling wine is typically around $30 per 750ml bottle at most wine shops in Kentucky.