YOUR RESULTS for "cider"

From the producer: "Ripe and smoky, the nose on this cider is classic bittersweet apple: apples left in the orchard, roses, dust, honey, bacon, leather, and damp leaves. The mid-palate is thick, rich and textured. In the finish, chalky tannin dominates with dried apples and woodsmoke."

Aromas of citrus and light yeastiness. On the palate notes of apple, lemon, caraway and light toast. It has a very creamy mousse. Interesting array of flavors and aromas. This cider is a home blend of 28% Golden Russet, 28% Bramley's Seedling, 28% Ellis Bitter, 8% Liberty, 6% Norther Spy, and 2% Golden Russet. It is organic and sustainably farmed. The cider is fermented in a Pet Nat style with no additional sulfur added at bottling. A local artist designed the label and 100% of all profits go towards the artist.

From the producer: "On the nose: ripe, ripe wild plums, coconut, and honeysuckle. In the mouth, bright acid and dense, salty minerals. The finish is lemon water, wet stone and wild strawberries."

Aromas of white grapes, champagne currants and some darker fruit as well like blueberry and blackberry. There is a slight savory scent to this cider that also leads into some cherry blossom aromas. The palate is dry with medium acidity. Flavors of toasted walnut, dried herbs and fresh quince and lemon pith. 

This is the funkiest cider we sell with aromas and flavors of baked yellow apple, citrus, a yeasty midpalate and a nutty finish. 

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. 

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.

Softer aromas of apricot, quine, bosc pear and hazelnut with some savory tones. This medium style cider tastes of rose peppercorns, worn leather and black cherry. There is a long savory finish with Italian herbs and soft apple notes. 

This is a medium weight cider that has some, but not too much sweetness. Flavors are light with apple skin, apple juice, peach, a touch of citrus and salt water taffy. It has gentle bubbles, a round, soft texture and a just-right refreshing finish.

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.