This limited release cider is made by the winemakers at Holm Oak Vineyards using the heritage variety Sturmer Pippin. This apple has intense flavour and good acidity which makes it perfect for cider production.
This cider has been made using traditional methods. The juice was pressed and transferred to old oak barrels for natural fermentation. Following a maturation period of about 4 months the cider was then bottled without additives and with a small sugar addition to allow for bottle conditioning. The cider has then been left on lees for 12 months to impart a rich creamy texture to the cider. The resulting cider is full of fresh apple flavours, but has great complexity and charm as a result of our traditional cider making techniques. This cider is preservative free.
ComradeK (1100) - Sydney, - JAN 28, 2013
3.6 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
750ml bottle. 2011 vintage, bottle 326. Pours a slightly hazy pale champagne yellow. The aroma is lightly fruity, with some sweetish apple notes mingling with champagne yeast and a slight leathery aroma. It has a fairly tart, bittersweet introduction, with lots of dry, leathery apple. This fades to a softer, slightly sweet body, full of crisp apple flavour. Oak and some tart apple skin notes come through in the finish, with a drying, oaky aftertaste lingering on. This cider seems to combine aspects of Norman methode champenoise ciders with those of full-on scrumpy. It has the tart, bittersweet flavour of a scrumpy, but the lighter body and feel of a Norman cider. There are more complex ciders out there, but this by no means lacks interest, and is certainly a pleasant change from the sweet, table apple ciders churned by most Australian producers.
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