Smockshop Band Cider I
This is our very first and in some ways most ambitious trials as we begin our journey to make ciders with the same intensity and complexity as wine with the Biodynamic apples from Mt. Hood Organic Farms. This is made from apples from the 2014 vintage and is different from the cider we bottle as Floreal in two important ways. Like an orange wine, this cider was macerated on the skins for 30 days, compared to the maceration for Floreal which is between 1 and 5 days. This allows us to develop additional levels of texture and flavor that are not possible with a direct pressing of the apples. It also brings a deep saltiness that allows the cider to work in unexpecting and surprising ways with food. The second difference is that while Floreal is released after 8 months of bottling this was aged on the lees of its bottle fermentation for 4 years. This is the same amount of time as for vintage champagne and builds additional layers of texture and non-fruit complexity. The result of all of this is a salty, dry, precise cider with layers and texture and flavor that are not possible when ciders are pressed directly, bottled after only one fermentation and consumed early in their lifespan.