A still table cider using as a selection of high acid apples from the Finnriver Orchard and a few from our network of small growers, including Golden Russet, Ashmead’s Kernal, Bell de Boskoop and Winter Permain. These apples fermented slowly over the whole winter, aged on the lees for months, blended with crisp un-aged cider and bottled without carbonation. The idea behind this is esterification of the acids in the cider. The acids and the alcohol combine to make aromatic esters, to yield the wine like profile with the undertones of apples, a bit of tangerine and warmth. This can be served almost like a white wine – serve lightly chilled and add as a complement to Spring garden picnics and later in the season as the Summer heat picks up.