Floreal Cider III
Floreal Cider is a collaboration with Nate Ready of Hiyu Wine Farm and the Jacobson family who farm a Biodynamic orchard at the base of Mt. Hood. The property lies at 2000 feet, 11 miles from the summit of Mt Hood and has been a farm since the turn of the century. The 60 acre orchard is irrigated with glacial water and planted to almost 100 varieties of apples, pears, crabapples and quince, with the majority of apples being heirloom or cider varieties. Think of this as the Champagne of ciders-- elegant and refined with a noteable zesty quality and long dry finish. Great with brunch, as an apertif, or paired with sushi or avocados.
We love it with… 🍳🍣🥑
Grape: a blend of up to 35 apple varieties, among them Ashmead's Kernal, Wickson, Hudson’s Golden Gem, Ribston Pippin, Cox’s Orange Pippin, Dabinette, and Frequin Rouge.
Region: Mount Hood, Oregon
Vinification: Biodynamic; made with a blend of up to 35 varieties. The ciders are all made in the following way: apples are aged for a month after picking, milled and macerated for a week and pressed in a basket press traditionally lined with straw. They are then fermented and aged in old barrels. After this the styles diverge, but they always use fermenting juice from the next vintage to initiate the secondary fermentation in bottle and they never add anything but apples.