Harblaze is a barrel of cider we made back waaay back in 2016. We aged it in a rye barrel for 8 months on 200g/L of Harblaze nectarines (Niagara grown) and bottle conditioned it for another 13 months. Lots of vanilla and cream from the barrel, with well integrated stone fruit character. Peach cobbler.This is a pretty fun blast from the past because it was actually the first year we started making fruited ciders, that is: cider with fruits other than apples/pears. We’ve learned a lot since then, but mostly that nectarines are way better than peaches. More flavourful, better character from the skins, more aromatic...you get the point. We didn’t know this then, we just happened to get lucky...and meet the right farmers.The Rye character in this has mellowed into a graceful beauty over the last 3 years. The nectarines are soft and subtle but well integrated as part of the whole. We don’t often release spirit barrel aged ciders, so this feels like a special detour on our cider making journey. 28 cases made. This bottle has conditioned to about 3 volumes of CO2. Refrigerate before opening.
Bartlett Perry, Barrel Aged 1 Year. The Petrol note of aged Riesling is one of our absolute favourite things on the planet and this Perry decided it wanted to do the exact same thing. All petrol, lemon and rocks, the natural pear sugars here are balanced with vibrant acidity. If you love old Riesling as much as us, this Perry is for you.
Single Barrel Release. Spontaneously fermented. Aged in collaboration with Escarpment Labs cofounders: Angus Ross and Richard Priess. We picked the Dolgos from Angus' personal tree, and aged this apple wine on dregs from Richard's experimental Sidra. Intense fruit aromas, textural and bright. Just gorgeous.
Soma is a zero/zero Pét Nat apple wine. We cryoconcentrated the juice for Soma by letting if freeze outside during the winter of 2017. We then let the juice spontaneously ferment outside as spring temperatures rose and bottled it early to allow fermentation to finish in the bottle. Super fresh aroma with light funk. Restrained tannin, huge mouthfeel and fresh acidity. Nothing added, nothing removed. For best results, refrigerate upright and do not agitate prior to opening. The carbonation is lively. Sediment is normal.
Grippy • Skin Contact • Zippy Almond Pie Sonata is spontaneously fermented with native yeasts, and aged on 250g/L of whole Montmorency cherries, including the stones. Three months of rest on cherry skins imparts textural gamay-like tannins, a unique peach fuzz aroma and a sweet almond finish.
A Beer/Cider Hybrid When blending, we often find ourselves thinking about the drinkability of Saison. Stage Whisper is an attempt to close the gap between the worlds of Cider, Saison and Wine. This bottle is a blend of Perry aged on Riesling skins, Cider aged on Gamay skins, and two farmhouse ales, barrel fermented with kviek and brettanomyces by our friends at Bar Hop. We blended these four things together and aged them for another two weeks on foraged crabapples before bottle conditioning.