Apples picked from a neglected orchard. The appes are crushed and left to sit on their pulp for 2 weeks before being basket pressed and barrel fermented.
The juice was left in barrel on full lees for 5 years with the final 2 years being under flor without topping.
Racked to bottle without any additions (meaning it is a still cider) and left to sit for 12 months. Only 1 barrel made!
Region: Mount Gambier
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