Dooryard 1109 (all drunk now)
This Dooryard blend is made of two fermentation batches from 2009, one of which underwent a partial malolactic fermentation. The apples are all late-season: Dabinett, Esopus Spitzenberg, Chisel Jesery, and Yarlington Mill. We blended those batches with a few barrels of Ribston Pippin, Golden Delicious, and Ashmead’s Kernel from the same year, to bring a bit more acid and fruitiness to the batch. It’s a tiny bit off-dry, and delicious. None of this made its way into bottles — it’s all in kegs.
We like it.
In kegs at the orchard only, thus far (all drunk now)