A blend of Dabinett and Roxburry Russet apples,
Barrel fermented in Chardonnay oak barrels.
Bottled and left on yeast for nine months.
A bright, yet dry cider made in the traditional Champagne Method.
Aroma: Baked Apples, Black Tea Leaf and Toasted Coriander Seeds
Taste: Crisp Apples, lingering tannins, some green tea and slight ginger note.