A dry, champagne cider made predominently from the forgotten Harrison apple. Fruit driven and textured with low acidity.
Apples used:
Dabinette, Porter's Perfection, Wickson, Ellis Bitter, Sweet 16, King David, Harrison, Stokes Red.
Tasting notes:
Lingering tartness but pleasant acidity. Chalky w/ aromas and flavors of apricot pit and dried stone fruits. Silky, luscious texture.