What is quince? Darn skimpy, is what! It's one of those weirdo fruits that we adore, even though they are not that easy to eat. As most varieties are rather woody, they need to be cooked first, which is why it is most often seen in dishes, desserts, and as condiments. When it is crushed and pressed, it releases the most fragrant and sticky of juices, all raspberry and roses with an almost oily, slick mouthfeel.
These quince are grown on the Lewicki Ranch and Vineyard and were blended with heirloom and culinary apples from the same orchard. The cider is very fruity and bright. It retains those raspberry and rose notes from the quince and finishes dry.
Alcohol by volume: 8.5%
Fruit: 65% quince (varieties: Smyrna, Pineapple, Orange); 35% apples (King David, Cinnamon Spice, Braeburn, Roxbury Russet, Ashmead's Kernel, Nehou, Golden Delicious, Black Twig)
Pairings: Bakewell tart or pudding, Spanish sheeps cheese, roast turkey with quince and pistachio stuffing
22 cases produced in 2020, bottled in 2021