During the 2018 harvest, Eden’s assistant cider maker, Mary Morton, decided to try something new: a pétillant naturel made from a blend of Cox’s Orange Pippin, Reine de Reinette, Holstein, Orleans Reinette, and Gravenstein apples from Scott Farm in Dummerston, Vermont.
The robe is solid yellow and, as expected of a pét-nat, throws a thin orange sediment. It can be stood for an hour and decanted off these lees, although later pours will be moony-cloudy; this is just fine. The body is animated by an extremely fine bead that delivers waxy aromas of banana oil, russet apple, hay, and white sweet clover. The cider’s texture is pearly, with a mid-palate that reads like threads of shiny ginger wound around an apple core. The finish blooms again with a sense of savory fruits.
Overall this is a light-hearted natural cider, not the least bit funky or earthy. Instead it is clean, complex, and elegant. It is an astounding first effort.
And, it is sold out in most places!
50 cases made.
Thanks to Meg Maker for the info contained here.
No reviews found...