“It takes two types of fermentation (Yeast and MLF). Then aged for a minimum of 24 months Sur Lie, keeping the cider in contact with the dead yeast cells which allows them to impart more complex aromas, depth and character. A very familiar practise in wine making. The elders told us it couldn’t be done with Bramleys….. Challenge accepted.
Behold…….. The Outcider”- Tom Stephens (Cidermaker)
The Outsider .... A true expression of our Terroir
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
Food Pairing :- Take your time to enjoy, dissect and share, paired with a deliciously creamy blue cheese would be my suggestion.