Traditional Method Dry Cider
$18 | 750 ml

Aromas of honey, dried herbs, bittersweet apple and toffee. The mid palate is surprisingly juicy with bright acidity and fresh fruit. The finish is wet shale, and savory.

Serving Suggestion:

Pair this cider with pork of almost any kind, especially cured meats and charcuterie. Also, we love it with Phở or Pot au Feu.

The Story of Autumn's Gold 2016

The story of this cider is one of hardship, friendship, creativity and age. The hardship came in the form of spring frosts and summer drought which wiped out 2/3rds of our 2016 crop. The friendship came in the form of Steve Wood, an early mentor and long time apple friend who has tirelessly advocated for orchard based ciders, not just his own, and has tenaciously grown the largest and most productive cider orchard of quality in the U.S. for the past 30 years. In 2016 our friend sold us some of his beautiful Yarlington Mill and Dabinett fruit. The creativity came in creating a blend out of what we had, which wasn't much and wasn't our usual. This blend fortifies a motley mix of gnarly, dehydrated dessert apples from our Newfield orchard, with Steve's Yarlington for tannic structure, and gets a burst of bright acid from our own Northern Spies. The age came in because like some of our other 2016 ciders, we decided to let this one sit out the normal release date. It simply wasn't ready. Now, more than 2 full years since those apples were harvested, the cider has come into it's own. A testament to the agability of great cider.

Autumn Stoscheck Cider Maker/ Orchardist

Apple Varieties:

  • 20% Yarlington Mill
  • 17% Northern Spy
  • 7% Ellis Bitter
  • 3% Kingston Black
  • 63% mixed dessert varieties: Tydeman's, Cox Orange, Idared, Jonagold, Geneva Early, Macoun, Akane.

Production Notes:

  • Partial primary fermentation in stainless steel – in bottle fermentation followed by hand disgorging.
  • 18 month sur-lie maturation
  • 93 cases bottled