new cider from SCRUMPY EWE, CHARLOTTEVILLE, NEW YORK
‘Farmhouse Dry’ – a traditional farmhouse cider from a blend of modern, heirloom and dessert apple varieties. Fermented in in both American and French oak barrels for 10 months, with hints of butter, lemon, floral, oak on the nose, full bodied. With hints of apple brandy and whiskey in the finish. And a touch of barnyard brettanomyces. Unfiltered. Still. .04% residual sugars.
This blend is based on the sustainability of private & local orchards.
Apples: (Heirloom) Old Winesap, Northern Spy, Spigold, Newtown Pippin, (Modern) Gold Rush, (Aromatic) Ida Red & Spartan.
7.5% ABV, PH 3.74, TA 5.9
40 Cases Produced. 2016
ABV 7.4%, PH 3.48, (pétillant, lightly bottle conditioned)
Varietals: (Sharp) Wickson Crab -27%, (Heirloom) Northern Spy – 25%, (Sweets) Fortune – 38%, Ida Red – 10%
Slow-fermented in stainless steel and transferred to American oak for 6 months.
‘Stone Cutter’ is a tribute to the fearless edge of the stonemason’s
chisel. Bright, bold and acidic, this sharp cider pays homage to stone
This cider showcases the Wickson Crabapple. Zesty, with citrus notes, this cider pairs well with spicy curries, braised pork and sharp cheeses. Little to no tannins. Floral. Lightly bottle conditioned for fine, tiny bubbles. 90 cases produced.
Still, ABV 7%, PH 3.61
Slow-fermented in stainless steel, and later aged in nutreal American Oak barrels for a full season prior to bottling.
Varietals: (Bittersweets) Bulmer’s Norman – 22.5%, Major – 22.5%(Bittersharps) Kingston Black – 22.5% (Sharp) Liberty – 22.5%, West Fulton Wild Apples – 10%
A “Lunkie” is a low-linteled passage in a drystone wall allowing lambs to
roam from orchard to orchard. ‘Old Lunkie’ invites us passage to
forgotten traditional European orchards. Soft and full-bodied with
complex tannins, this bone-dry, slow-fermented blend of rare English cider varities was aged in apple brandy barrels for a full season.
Leathery, minerally, complex, heavy tannic structure. Round and thick. Dark caramel color. Made with bittersweet varieties and blended with native wild apples to balance out acidity. Savory, with a hint of butterscotch on the nose. Light malolactic. Serve at room temperature. 52 cases produced.
Both Still & pétillant (available in corks and crown caps)
ABV 7.4%, PH 3.52
Varietals: (Bittersweet) Dabinett – 25%, (Heirloom), Northern Spy – 50%, R. I. Greening – 25%
Slow-fermented in stainless steel for a full season prior to bottling.
‘Dabinett Spy’ is a slow-fermented, traditional cider made from an antique English cider apple (Dabinett) and two prized apples of American antiquity — the Northern Spy and Rhode Island Greening. Delicately blended, this elegantly dry, floral cider has a bright, sharp finish that accentuates its soft tannic structure. Very clean ferment. Balanced. Floral, smell of Dabinett apples on the nose. Serve slightly chilled. Unfiltered. Bonedry. 70 cases produced.