Our Ciders

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Vernal Cloudsplitter ’18– Estate grown, made from 100% certified biodynamic apples. highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and force carbonated. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity. Primary Apples: Golden Russet, Roxbury Russet, Brown Snout, Baldwin, Kingston Black, Sweet 16, Tompkins King, Dabinett, Wickson, Goldrush, Stoke Red, Karmijn de Sonneville, Harry Masters Jersey, Geneva Crab,  Zabergau Reinette, Redbyrd Bitter, Gnarled Chapman, Porters Perfection, Yarlington Mill, Ashmeads Kernal and many more…In your glass : Beeswax, Clover Honey, Almond, Cinnamon, Clementine, Dried Apricot, Orange Peel 

Workman Dry ’18 –   Fresh, Racy Acidity, rose hips, citrus, juicy, slate. Unfiltered, force carbonated. 0.0% rs 8.0% abv. 750 gal. produced  Apples :  Cox Orange Pippin, Liberty, Rubinette, Spigold, Ida Red, Dolgo Crab, Hosui, Rhode Island Greening, Freer Crab, Baldwin, Zabergau, Honeycrisp, Roxbury Russet, King David, Wickson Crab, Spitzenburg, Keepsake, Chojoro, Margil, Goldrush, Major, Ellis bitter, Frequin Rouge, Stoke Red, and many more.                                                                                     Orchards:   32% Red Jacket Orchards – Ontario county – Conventionally farmed, 21% Redbyrd Orchard – Trumansburg / Burdett – Certified Biodynamic, 15% Hammerstone Orchard – Trumansburg – Organically Farmed, 10% Bolter Creek Orchard- Trumansburg- Conventionally farmed, 9% Newell Farm – Burdett – No Spray,  8% Jay Freer Orchards – Ontario County – No Spray,  5% Wild Harvested – No Spray

Redbyrd Rosé ’18– Tasting Notes​: strawberry, raspberry, anise, vanilla cream, honeysuckle, fresh lively tannins. Half of this cider comes from the red-fleshed apple, Redfield, giving a rosé color to the cider. Apples picked in October 2018 and pressed November 2nd, 2018. Cold co-fermented in stainless tank with DV10 yeast. Secondary fermentation in bottles. Disgorged. 8.5% all/vol. 0.0% residual sugar.  Cider made from 50% certified Biodynamic apples, 50% non-spray/organically managed apples. Apples: ​50% Redfield (grown Redbyrd Orchard and Hammerstone Orchard, Trumansburg), 22% Keepsake (grown certified Biodynamic at Redbyrd Orchard, Trumansburg), 20% Freer Crab (grown Jay Freer, Geneva), 8% Muscadet de Dieppe (grown Hammerstone Orchard, Trumansburg)   20 cases produced.  Release Aug 2019

Cloudsplitter ’17 – Estate grown highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and bottle conditioned, disgorged. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity. Primary Apples: Kingston Black, Porter’s Perfection, Baldwin, Golden Russet, Newtown Pippin, Dabinett, Muscadet de Dieppe, Gnarled Chapman, Barn Hill Sharp, Harry Masters Jersey, Yarlington Mill, Stoke Red, Brown Snout 0.0% residual sugar, 9.7% alcohol/volume. 54 cases produced. Release date- Fall 2018.  98 cases produced  Available in stores and online

Starblossom ’17 – Starblossom focuses primarily on European bittersweet and bittersharp apples, with a portion of the cider aged in French and American oak barrels. The apples for this cider come from our own trees and the orchards we partner in care for at Tree Gate Farm and Newell Farm. Unfiltered and force carbonated. 0.0% RS, 8.5% alcohol/volume. Release date- August 2018  150 cases produced Available in stores and online

Celeste Sur Lie ’14/’15 – An elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over 24 months, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel. 0.0% residual sugar, 10.5% alcohol/volume. Release date- May 2018 ongoing (disgorged in groups of 10 cases),  44 cases produced Available in stores and online

Harvest Rosé ’18 – Tasting Notes​: strawberry, raspberry, anise, vanilla cream, honeysuckle, fresh lively tannins. Half of this cider comes from the red-fleshed apple, Redfield, giving a rosé color to the cider. Apples picked in October 2018 and pressed November 2nd, 2018. Cold co-fermented in stainless tank with DV10 yeast. Racked into bright tank near completion of fermentation. Force carbonated for kegs. No added SO2 (sulphur dioxide). Naturally cloudy. Cider made from 50% certified Biodynamic apples, 50% non-spray/organically managed apples. Harvest Rosé is our first cider released from this year’s harvest. Special Note: ​Redbyrd’s Harvest ciders are kegged early releases of cider pressed that very season. Fresh, bright, lively, and ever so slightly off-dry.Apples: ​50% Redfield (grown Redbyrd Orchard and Hammerstone Orchard, Trumansburg), 22% Keepsake (grown certified Biodynamic at Redbyrd Orchard, Trumansburg), 20% Freer Crab (grown Jay Freer, Geneva), 8% Muscadet de Dieppe (grown Hammerstone Orchard, Trumansburg)Residual Suga​r: 0.7% Alcohol/Volume​: 8.0% pH​: 3.5 TA​: 0.6   Limited availability in kegs only for wholesale.SOLD OUT but Soon to be released in bottle conditioned format and bone dry, yay!

Workman Dry ’17 – A floral nose of Rose, Honeycomb and Palo Santo.  Mineral, Slate, Lemongrass and Ginger, finishing with bright Citrus and Lemon Zest. Bright , Crisp, Playful. 20% Cox Orange Pippin, 14% Goldrush, 10% Margil, 9% Newtown Pippin, 9% Spigold, 8% Dolgo Crab.  Also containing – Rhode Island Greening, Roxbury Russett, Rubinette, Zabergau Reinette, Baldwin, Freedom, Macfree, Honeycrisp, Zestar, Browns Apple, Dabinett, Brown Snout, Bulmers Norman, Ellis Bitter, Somerset Redstreak, Harrison Crab, Tremletts Bitter and unnamed wild apples.   SOLD OUT

Vernal Cloudsplitter ‘17– Estate grown highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and force carbonated. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity. Primary Apples: Kingston Black, Porter’s Perfection, Baldwin, Golden Russet, Newtown Pippin, Dabinett, Muscadet de Dieppe, Gnarled Chapman, Barn Hill Sharp, Harry Masters Jersey, Yarlington Mill, Stoke Red, Brown Snout. 0.0% residual sugar, 9.7% alcohol/volume. Release date- May 2018 22 cases produced   SOLD OUT

Still Barrel– Barrel fermented, and barrel aged cider.  A blend of classic heirlooms; Cox Orange Pippin, Margil, and Northern Spy for aroma and balance, and Manchurian Crab, Wickson Crab, Brown Snout and Major for tannins and acidity.  Still barrel was aged on its primary fermentation lees for 7 months with frequent battonage to bring weight, and roundness to this cider.  A mouthwatering finish of tannins and acidity showcase the power of bittersweet and crab cider apples. Finished still and unfiltered because we want you to enjoy it as we have, straight out of the barrel.  SOLD OUT

Andromeda Crab ’15- A nose of ripe strawberry, lemon peel, and waxy bittersweet apple notes. Finishes with lingering tannins and velvety texture. Andromeda. It’s the closest galaxy to ours and the brightest is the heavens- the most distant thing you can see with the naked eye. The way we think about Andromeda is the way we feel about the crab apples in this cider: they are amazing! We hope you’ll open this bottle of cider and spend an evening sky gazing and contemplating the wonders of the universe. 80 cases produced.   SOLD OUT

Wild Pippin ’15 – A delicate nose of white pepper, lemongrass, and lime. Herbaceous notes of freshly dug wild carrot, finishing with mouthwatering tannins. This cider is from 100% wild grown fruit collected in Tompkins and Schuyler counties from wild grown seedling trees from the bumper year of 2015, picked September 15th through November 1st and pressed in two pressings. Aged in neutral oak and bottle conditioned. Aged in bottle 1+ year. 44 cases produced. SOLD OUT

 

 

 

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