Sparkling and semi sweet cider with aromas of bosc pear, peach cherry blossom and nectarine. This is a burst of juicy and round ripe fruit with some minerality on the back end.
Baked apple, ripe pear, aromatic and autumnal feeling with golden apple and quince. The palate is medium dry with apple, yellow plum, cinnamon and nutmeg with good tart acidity. This is clean, not heavy but richly flavored and lightly effervescent. A portion of this cider has crab apples in it, so the little sweetness is nicely balanced.
A champagne method style cider with a moderate bouquet of blueberry and blackcurrant and blackcap notes, yellow soft baked apple and some lime zest. The palate is semi-dry and crisp with soft tannin structure there is some ripe peach flavor and cherry pit. There is a distinctive crab apple grip to the finish and is tart and approachable.
This dry cider is a blend of heirloom, bittersweet, bittersharp, sharp, and wild seedling apples. Clean and crisp, with green apple, citrus and passionfruit on the nose. White flowers, mineral and slate come through on the palate, finishing with chalky tannins and an edge of mouthwatering acidity. An incredibly generous pairing partner, this cider will enliven poultry, ham, squash bisques, and sharp cheeses.
This cider is done in the traditional method and has some interesting aromatics that make this pear cider an ideal partner for food. There is some earth and herbs on the nose with golden apple. The palate is quick, and crisp, with lemon and savory notes.
This is done with wild yeast fermentation and is done in a pet nat style. There is some sweetness to this cider, which keeps it balanced because there is honeyed notes mingling with herbs and soft ripe apple.
Vibrant and enticing aromas of ripe kiwi, cherry, and subtle notes of honeysuckle. The mouthfeel is round with delicate bubbles. A touch of almond and sweet peach linger on the finish.
This cider is made entirely from wild pippin apples according to the traditional method, using wild fermentation. A precise and extreme example of terroir, it is aromatic and austere with aromas of citrus and sage. This is full and lively with hay, bergamot, and cucumber. The palate gives soft smoky earth flavors and minerality.
Off all of South Hill ciders this one has more earthy and woodsy aromas. It begins with minerality and apple blossom with tart granny smith acid. The palate has a touch of honey and bitter grapefruit mingle with crisp tannins and long finish.
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