Our Ciders

~Beginning Aug. 20th, 2019 and continuing into the future, Redbyrd Orchard will be making monetary donations to Soul Fire Farm Institute and Ganondagan in solidarity with farmers of color and the indigenous peoples of our region. Your support of us, helps us support the work of others. Thank you~

 

Workman Dry ’19-   Fresh, Racy Acidity, rose hips, citrus, juicy, slate. Unfiltered, force carbonated. 0.0% rs 8.0% abv. 500 gal. produced. Main Apple Varieties;  Dolgo Crab, Somerset Redstreak, Ellis Bitter, Bedan, Zabergau, Major, Domaines, Roxbury Russet, King David, Rhode Island Greening, Browns Apple, Binet Rouge, Baldwin, Golden Russet, and many more. Orchards; 61% Hammerstone Orchard, Trumansburg NY Organically managed,  13% Freer Orchard, Geneva NY, no spray,  8% Treegate Farm, Enfield NY, no spray,  8% Redbyrd Orchard, Burdett & Trumansburg, NY, Certified Biodynamic, 5% Newell Farm, Burdett NY, no spray, and 5% Wild gathered apples, Schuyler County NY

Still Barrel -Still Barrel is made from these apples: Kingston Black, Dolgo Crab, Tompkins King, Liberty, Cox’s Orange Pippin, Spigold, Baldwin, Margil, Golden Russet, Browns Apple, Sweet Coppin, King David, Keepsake, Wickson Crab and over 30 more varieties. Pressed : 2015, 2016, 2017, 2018 Fermented : Stainless Steel and Oak Barrel, bone dry. Finished : Aged on primary fermentation lees, battonage, blended, bottled still. Aromas : Tangerine, beeswax, jasmine, lavender, vanilla bean, spice. Taste : soft and round up front, clean acid finish. 0.0% residual sugar. 8.5% alc/vol. Available in stores and online

North Star ’19- Certified Biodynamic Still. Newtown Pippin, Baldwin, Keepsake, Golden Russet, Liberty, Arkansas Black, Black Oxford, Roxbury Russet Pressed : December 2019, rack and cloth Fermented : Stainless Steel & Oak Barrel, Bone Dry Finished : unfined and unfiltered, Still Aromas : raspberry & orange peel Taste : fruit forward 0.0% RS, 8.3% alcohol/volume Release Date- March 23, 2020, 30 cases produced. Available online.    made from 100% Certified Biodynamic Fruit grown at Redbyrd Orchard

Still Cloudsplitter ’19-Certified Biodynamic Golden Russett, Porter’s Perfection, Kingston Black, Ashmead’s Kernel, Tompkins King, Wickson Crab, Nehou, Roxbury Russet, Dabinett, Brown snout, Karmijn de Sonneville, Zabergau, Somerset Redstreak, Ashcroft Bittersharp, Rhode Island Greening, Bramley’s Seedling, Texas King Crab, Redbyrd Bitter, Barn Hill Sharp, Gnarled Chapman, Medaille d’Or, Harry Masters Jersey, Browns Apple, Keepsake, Sweet 16, Baldwin, Liberty, Yarlington Mill, Muscadet de Dieppe, Grenadine, Rubaiyat, Pink Pearl, Arkansas Black, Newtown Pippin, Black Oxford Pressed : October, November 2019, rack and cloth Fermented : Stainless Steel, Bone Dry Finished : unfined and unfiltered, Still Aromas : Clementine, Beeswax, Red Raspberry, Smoky Bittersweet apple notes Taste : Dense Fruit, Earthy, Complex, Structured. 0.0% RS, 8.3% alcohol/volume. 30 cases produced. Available online.

Starblossom ’19 Certified Biodynamic Starblossom focuses primarily on European bittersweet and bittersharp apples, with a portion of the cider aged in French and American oak barrels. 100% Estate grown, certified Biodynamic fruit. Unfiltered and force carbonated. 0.0% RS, 8.5% alcohol/volume. Release date- Feb 2020  150 cases produced Available in stores and online

Cloudsplitter ’17Estate 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

Celeste Sur Lie ’17 – 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 2020  (will be disgorged in groups of 10 cases),  44 cases produced


~Library Notes of Ciders Now Gone~

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!

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  SOLD OUT

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 ’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  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

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 SOLD OUT

Still Barrel ’14– 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

Celeste Sur Lie ’14/’15An 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 SOLD OUT


 

 

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