REBEL ROOT - THE OUTCIDER 2016

Our mission for the Outsider series is to show how Bramley apples can make an exceptional and fine cider, and how the weather throughout different growing seasons can effect a vintage in cider as it does in wine.

The Bramleys used each year are from one orchard, picked, pressed and fermented in the same vessels, temperatures and the same conditions each year.

They travel through two types of fermentation, yeast and MLF, then are aged Sur Lie  for a minimum of 24 months.

 Vintages available 2016 and 2017  both very different.

 

Summer 2016 was insanely warm and sunny. This made the fruit extra ripe and turned their skin almost all red. This has created a beautiful pinkish hue in the colour. Topped with a light floral bouquet on the nose. Light, appley with a hint of straw as you'd expect of a cider matured for this long.

  Tank :- R3

  Take your time to enjoy this one, dissect and share, paired with a deliciously creamy blue cheese would be my suggestion.

Tech deets

 Apples-  Bramley. Yeast - Wild/ Native.  Maturation - Long (12 months plus)