Dabinett apples have been a favorite cider varietal since their 1900-ish discovery in Somerset, UK. Apple peel and bruised citrus aromas open for ripe apple and dried fruit flavors, with a mildly spicy, woody and tannic finish. The red wine of ciders? Four-month wild yeast ferment; five-month bulk-aged (bag in barrel), bottled still. 100% Dabinett apples. Bishops’ Orchard, Garfield WA.