2011 Cider
Cidermaking Notes
This dry cider uses 100% sturmer apples grown on the North West coast of Tasmania. These apples are known for their cider making attributes as they have more acid and tannin than regular eating apples. The apples are milled through a cider crusher and then pressed in an air bag press. The juice is then transferred directly to old oak barrels to undergo natural fermentation. The wine is then inoculated with malolactic bacteria. Following secondary fermentation the cider is filtered and then bottled with the addition of yeast and sugar to undergo fermentation in bottle which results in light carbonation
Tasting Notes
This cider has great interest and complexity due to the natural way in which we make it, whilst still retaining a lovely fresh crisp apple flavour.