Dooryard 1124 (Kegs)
This was our “big base blend” of 2010 fermentations, with the intention of building our usual labels (SemiDry, ExtraDry) from it. It turns out that the cider room really likes it, both alone and with anything we can mix it with, so it shows up in all kind of places. Lots of traditional English bittersweet cider varieties in this one: Dabinett with its strong tannins, and Major, Somerset Redstreak and Harry Masters Jersey with their soft, fruity ones. The acid came mostly from our favorite heirlooms, Ashmead’s Kernel and Esopus Spitzenberg. The nose is mostly citrus and peels, with leathery woodiness from the BSA. The taste follows the nose, even down to the salty whiffs of green olive. Orange carries into the finish, with astringency and warming, moderate fullness. This is a treat for lovers of the Bittersweet Apple character, while having enough acidity to not be overtly bitter. Enjoyable to drink, and for lovers of Farnum Hill’s ciders, an educational pleasure. (Nicole)
In kegs at the orchard (all drunk now)
