Starblossom is made from these Certified Biodynamic: apples grown by Redbyrd Orchard: Sweet Sixteen, Zestar, Somerset Redstreak, Browns Apple, Tompkins King, Honeycrisp , Domaines, Yarlington Mill, Nehou, Harry Masters Jersey, Dabinett, Crimson Topaz, Hereford Redstreak, Tom Putt, Stoke Red, Golden Hornet, Baldwin, NY75, Rubinette, Geneva Crab, Rhode Island Greening, Brown Snout, Newtown Pippin, Keepsake, Golden Russet, Liberty, Black Oxford, Arkansas Black
Certified Biodynamic Cider
Pressed : October/November 2019, rack and cloth
Fermented : Stainless Steel and Oak Barrel, bone dry
North Star is a dry, still cider made from these Certified Biodynamic® Apples grown by Redbyrd Orchard: Newtown Pippin, Baldwin, Keepsake, Golden Russet, Liberty, Arkansas Black, Black Oxford, Roxbury Russet
Pressed : December 2019, rack and cloth
Fermented : Stainless Steel & Oak Barrel, Bone Dry
2019 Vernal Cloudsplitter is a dry still cider made from these Certified Biodynamic® Apples grown by Redbyrd Orchard: Golden Russet, Porter’s Perfection, Kingston Black, Ashmead’s Kernel, Tompkins King, Wickson Crab, Nehou, Roxbury Russet, Dabinett, Brown Snout, Karmijn de Sonneville, Zabergau, Somerset Redstreak, Ashcroft Bittersharp, Rhode Island Greening, Bramley’s Seedling, Texas King Crab, Redbyrd Bitter, Barn Hill Sharp, Gnarled Chapman, Medaille d’Or, Harry Masters Jersey, Browns Apple, Keepsake, Sweet 16, Baldwin, Liberty, Yarlington Mill, Muscadet de Dieppe, Grenadine, Rubaiyat, Pink Pearl, Arkansas Black, Newtown Pippin, Black Oxford
Pressed : October, November 2019, rack and cloth
Fermented : Stainless Steel, Bone Dry
Finished : unfined and unfiltered, Still
Aromas : Clementine, Beeswax, Red Raspberry, Smoky Bittersweet apple notes
Bottle Notes: This cider is 100% estate-grown highlighting the terroir of Redbyrd's two certified biodynamic hilltop orchard sites. Consider Cloudsplitter your biodynamic champagne go to choice!
Tasting Notes : Orange Peel, Clementine, Almond, Apricot, Honey, Beeswax, Straw, dense
plentiful tannins, balanced fresh acidity. Pairs beautifully with porchetta, farro salad, and
Apples: Kingston Black, Porter’s Perfection, Baldwin, Golden Russet, Newtown Pippin, Dabinett, Muscadet de Dieppe, Gnarled Chapman, Barn Hill Sharp, Harry Masters Jersey, Yarlington Mill, Stoke Red, Brown Snout, Wickson Crab, Keepsake,
GoldRush, Collaos, Arkansas Black, Black Oxford, Roxbury Russet, NY75, Nehou, Ashmead’s
Kernel, Crimson Topaz, Zabergau Reinette, Rhode Island Greening, Grenadine, Thornberry,
Pink Parfait, Mountain Rose, Medaille d’Or, Bedan, Tompkins King, and Redbyrd Bitter.
Production Notes : 100% Biodynamic Estate Grown: 56% Reynolds Orchard / 44% Newtown Orchard
-Blended as apples at the press. Tank Fermented with Champagne yeast to dry. Unfiltered, unfined, bottle conditioned, champagne style. Disgorged in 10 case batches. Disgorgement date written on bottle.
Bottle Notes: An elegant cider for celebration, made in the traditional style and
disgorged after aging on bottle lees for at least 24 months, giving you a beautiful
helix of endless soft bubbles in your glass and a creamy buttery mouthfeel.
Tasting Notes: a nose of fig, grilled peach, raspberry and leather leads into a
creamy concentrated mid-palate. Finishes with soft lingering tannins.
Apples: a blend of our favorite heirloom, bittersweet and aromatic crabs to balance
in flavor and texture, including Dabinett, Yarlington Mill, Wickson Crab, Porter’s
Perfection, Cox’s Orange Pippin, Baldwin, Newtown Pippin, Tompkins King,
Northern Spy and many more.
Production Notes: 30% 2014 harvest 70% 2015 harvest. 30% tank fermented and
70% barrel fermented and barrel aged with frequent battonage for 10 months.
Blended and Bottled Nov 2015. Aged at least 24 months on bottle lees before
disgorging. Release date May 2018 ongoing (disgorged in groups of 10 cases, labeled
with disgorgement date on bottle). 43 cases produced.
Residual Sugar: 0.0%
Style: champagne style, disgorged
Redbyrd's Still Barrel is a barrel fermented and barrel aged cider. Aged on primary fermentation lees with frequent battonage to bring weight and roundness to this cider. Finished still and unfiltered because we want you to enjoy it as we have, straight out of the barrel. Serve at room temperature.
In Your Glass: Lively aromas of beeswax, jasmine, and lavender, with a vinous mid-palate finishing with vanilla, citrus and spice.
Pairing Suggestions: Lovely served with chèvre and fresh baguette dipped in olive oil. Also pairs well with duck and cured meats, roasted vegetables.
Redbyrd Rosé '18- Tasting Notes: strawberry, raspberry, anise, vanilla cream, honeysuckle, fresh lively tannins. Half of this cider comes from the red-fleshed apple, Redfield, giving a rosé color to the cider. Apples picked in October 2018 and pressed November 2nd, 2018. Cold co-fermented in stainless tank with DV10 yeast. Secondary fermentation in bottles. Disgorged. 8.5% all/vol. 0.0% residual sugar. Cider made from 50% certified Biodynamic apples, 50% non-spray/organically managed apples. Apples: 50% Redfield (grown Redbyrd Orchard and Hammerstone Orchard, Trumansburg), 22% Keepsake (grown certified Biodynamic at Redbyrd Orchard, Trumansburg), 20% Freer Crab (grown Jay Freer, Geneva), 8% Muscadet de Dieppe (grown Hammerstone Orchard, Trumansburg) 20 cases produced. Release Aug 2019