newtown pippin 2021

The fruit of this vintage yielded an interesting combination of lower- than-average brix, yet higher-than-average phenolics. Given this and the resulting extended maceration, the tropical-green shade of Newtown is met here with its meaty, mineralic underside. The natural fermentation performed as naturally reductive; which at this point, as such, is pointing toward a good ageability upon a slower evolution. This opens austere, laden with smoke and mineral, and with patience grows brighter, fresher and incredibly nuanced.

After a brief sweating the 2021 apples received a maceration prior to pressing which took place in 3 stages ranging from 22 to 68 hours. Native fermentations kicked off without temperature control and the cider aged in a combination of stainless steel and 15% neutral barrel, for an extended period on full lees with no battonage. Bottled by traditional method without disgorgement; no fining or filtration. Sulfured minutely, only once - at racking and based on pH.

• Aging: 6 months stainless steel w/ ~15% neutral barrel, on full lees

• Alcohol: 7.6%

• Acidity: 5.14 g/L

• Residual Sugar: <0.01 g/L

• pH: 3.76