Our first pommeau. Pommeaus are fortified ciders, comparable to port or other fortified wines, and traditionally made in Northern France. Dovetail is a meditation on patience, begun five years ago with a small lot of Rome Beauty apples. We aded two other American heirloom varieties in 2017, stopping fermentation halfway with fruit brandy, then aging in 100% new American oak casks. This dessert cider is drier than its European cousins, but with some residual sugar from the apples. It has notes of honeyed apricot, peach, toffee and soft tannins from the long oak aging. Best enjoyed lightly chilled as an aperitif or as a beautiful end to a good meal.
Stillage: Bourbon Barrel Aged
*only 150 cases produced
Stillage is a blend of 2018 and 2019 cider double aged in America bourbon barrels. 65% of the cider spent 2 years in barrel, and 35% spent a year in cask. We allowed the bourbon character to mellow over multiple years to create a subtle cider with notes of melon, strawberry, vanilla, almond and oak.
Apples Used: Northern Spy (40%), Ben Davis (25%), RI Greening (12%), Fuji (12%), Empire (10%), Rome Beauty (1%),
RESIDUAL SUGAR: < 2g/L
We crafted TX Cuvee from three beautiful heirloom apples grown on a small orchard in the high plains of Texas, then painstakingly pressed in our tiny cidery. TX Cuvee is blended across vintages with half the fruit aged for a year in neutral tank, undergoing malolactic fermentation. The result is a delicate and soft cider with notes of agarita blossom, clove, and honey on the note with lychee and caramelized pear on the palate.
This is Texas Keeper's take on a fruited cider - a blend of four apple varieties aged 6 months on lees and then double fermented with sour cherries. We finished the cider dry to bring out the complexity of the cherries and avoid the pitfalls of too-sweet cherry ciders. The result is a cider with honeyed cherry on the nose, ripe apricot and nectarine on the palate, and a gentle tart finish.
The Grafter Series is all about crafting unique ciders made from heirloom apples and vintage wine grapes. For this year’s Rosé we combined Rome Beauty apples (first planted 1817) with Texas-grown Dolcetto and Cinsault grapes. The result is a beautifully rounded cider with notes of ripe raspberry, peaches and cream, and a crisp stone-fruit finish.
Grafter Blanc: Apples and grapes fermented together
The Grafter Series is about crafting unique ciders made from heirloom apples and vintage wine grapes. Grafter Blanc is the second cider in the series. Our Spring release is a combination of 25% Muscat Blanc grapes grown in the High Plains, 39% Rome Beauty, 25% Empire and 11% Northern Spy apples. Notes of candied pear, nectarine and orange blossom, finishing with a soft acidity and lightly effervescent.
Moonlight is our take on an ice cider. We double fermented Northern Spy and Rhode Island Greening apples and aged the cider for 10 months in freshly emptied Chardonnay barrels. Half the cider went through malolactic fermentation, softening the acidity. Finished still, the resulting cider is wonderfully complex with notes of dried apricots, ripe melon, stonefruit and honey. Hope y'all enjoy.
"Moonlight shine on down and shine on me" - Blaze Foley
50% Northern Spy
50% Rhode Island Greening
Texas Keeper No. 1 is our flagship cider. It’s crafted from 3-12 apple varieties fermented individually and blended to build a well-balanced, dry cider with notes of ripe pear and melon, subtle rosewater and honeysuckle, with a crisp green apple finish. We ferment the apple varieties in small lots (~300 gallons) on heavy lees to increase fermentation nutrition and add complexity. We try our hardest to keep the ferments cool during fermentation with temperatures peaking at 56F. This cool, long fermentation helps preserve delicate fruit esters. No oak is generally used – we wanted to present the delicacy of the fruit. The ferments for No.1 are racked off heavy lees following fermentation and aged for at least six months on light lees with occasional batonnage. We allow the lots to go through spontaneous malolactic fermentation, which helps soften and broaden the palate of the final blend. The cider is unfiltered in order to keep as much of the complexity intact. We feel a light carbonation best suits Texas Keeper No. 1. It is our example of what we feel great cider should taste like.
The 2019 crop of GoldRush was true to form, with a crisp, citrus quality during pressing. We selected a combination of yeast strains to help round and soften the palate. Aged on lees to increase texture and to bring out toasted notes, this combination brought a hint of the creaminess of lemon meringue pie to the tart grapefruit and Meyer lemon. It’s our citrus sketch, perfect for pairing with a variety of cheeses and desserts.