But time in bottle further softens/integrates the cider. Most akin to what it tastes like right out of the barrel. Cider was drunk in its still form very regularly throughout history. Not too many folks will be familiar with still cider as the modern pallet craves bubbles. Same blend as still point but carbonated.īarrel aged still cider - soft buttery with integrated acidity - SAME BLEND AS FLUXION BUT BOTTLED STILL - OUR FLAGSHIP CIDER - THE ORIGINAL MUSEġ year barrel aged cider blended with 2 year barrel aged cider. Most akin to spanish style ciders with a bit higher acidity. Bottled as Traditional Method - (secondary fermentation in bottle for carbonation) using maple syrup as priming sugar. The blend consists of a 1 year barrel aged cider blended with 2 year barrel aged cider. We blend and bottle Fluxion/still point once a year, before bottling we barrel down the blend to incorporate into the next blend the following year so each blend has cider as far back as 2015 in it. We have been making Fluxion / still point since 2010 but we began our solera process with the 2015 vintage. Our flagship barrel aged sparkling cider - fluid interplay of tannin and acidįluxion and still point are Our solera style ciders - (solera refers to a multi-vintage blending of wines) Fluxion is bottled as a sparkling and still point is bottled still. Most akin to English style ciders and other craft cideries. Over 150 different types of organic Cider apples grown and juiced by Walden Heights Nursery and Orchard (the rest of the ciders are foraged by us). 3-4 months of fermentation in stainless steel. Usually bottled in January directly post harvest. Sparkling pet-nat cider made from organic cider apples of Walden Heights.īottled young with primary fermentation finishing in bottle for carbonation - known as petillant natural (pet nat for short)/ ancestral method. While wheeling Gilbert’s Hill cuveé to it’s interim home in the fermentory, the edge of the pallet clipped another tank - and plop! - one of our quartz fieldstones resting on a wooden paddle above the open top of Gilbert’s Hill fell squarely to the bottom of the tank, brining home a concept that Jonny had been wanting to implement for sometime: quartz-infused wine. One such night, Jonny was moving about, this way and that, harmonizing the chaos that can emerge amidst the hubbub of harvest. Welcoming such abundance often requires a watchman into the wee hours of the night. 2021 was a record- breaking abundant harvest for us our open air crush pad was put to the test and in continual flux as we brought in our biggest multi-fruit vintage to date. Our inaugural vintage from this site, this wine macerated for 1 month before heading down under for 1 year of aging in a neutral oak barrel. The Petite Pearl and Marquette grapes used in the creation of this still red wine were grown on a steep hill overlooking the valley from Barnard to Woodstock Vermont, that once served Vermonters with the first rope-tow ski access in the US.

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