Floreal Cider II
The project is a collaboration with a biodynamic orchard in Mt. Hood. The property lies at 2000 feet 11 miles from the summit of the mountain. The soils are half volcanic glass fragments and sand. We’ve planted over 80 different cider varieties but this cider is made from the heirloom dessert apples that were originally grown on the property (ashmeads kernel, wixon crab, Hudson’s golden gen, ribbston and cox’s orange pippin and about 10 others. The apples are aged for a month after picking, milled and macerated for a week and pressed in a basket press traditionally lined with straw. The cider ferments and ages in barrel for a year. We bottle it with fruit from the next vintage. This creates a natural fermentation in bottle. Apples are the only ingredient…. Sans soufrée. 180 cases produced.