ESTATE SERIES CIDERS
Following a blending strategy and recipe handed down to us by our father Henry L. Frecon II and Richard Blair of Blair Vineyards, this style has its roots in Germany and Austria. We blend eating apples from both the sharps and sweets categories, by combining Stayman-Winesap and Granny Smith with Fuji and Golden Delicious. In addition the aromas of this wine come largely from a small percentage of Winter Banana. Our version of this traditional style, is made to be slightly off dry and served still.
THE FARMHOUSE SOUR
This bottle conditioned sparkling cider uses antique cider apples. Balancing a healthy combination of bitter sharps and sharps like Crab, Winesap, and York Imperial with just the right amount of sweets like Winter Banana to give this cider a very tart upfront profile with a light astringency. This wilder farmhouse styled fermentation combines Brettanomyces with an addition of Lactobacillus and is aged for over 2 years before it's bottled, resulting in a slightly funky and sour taste with just a hint of oak.
THE GOLDEN RUSSET
This Single Varietal is fermented from the Golden Russet apple. An early American colonial apple derived from one of the earliest apples, the Roxybury Russet, was selected for its unique cider characteristics as being an all around great apple with a high brix yield. Our powerful version of this is deceptively drinkable with a combination of big upfront flavors with a long sharp dry finish. The nose speaks of autumn with aromas of honey and caramel. The taste is earthy and grassy, partly due to apple skin tannins.
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