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Wine & Cider
Local fruit & Native Yeast Fermentation
Wild, Raw & Rustic
Cider aged in Caribbean Rum Barrels for 2 years. Wildflower honey added before bottling to add a natural sparkle. Very fizzy with crunchy beeswax on the palate.
2oz...........
Glass......
Bottle....
$5
$11
$28
Macoun, Cortland, and McIntosh apples crushed and macerated for two weeks, then pressed and wild fermented with locally grown Frontenac Blanc grapes. Bottled during primary fermentation for a natural sparkle. Delicate notes of apple and white grape mingle in this effervescent blend. Unfined and unfiltered. Zero additives. 660 bottles made.
2oz...........
Glass......
Bottle....
$6
$12
$32
A blend of two cold-climate white grapes from a warm and dry growing season. High in acidity, slightly oxidative with powerful notes of tropical fruit. Best enjoyed cold and with spicy cuisine. Wild fermented. Unfined and unfiltered. Zero additives. 300 Bottles made.
2oz...........
Glass......
Bottle....
$7
$15
$44
L’Acadie grapes foot-crushed, gently pressed and spontaneously fermented in stainless steel. Aged on lees for 11 months with periodic bâtonnage. Savory and textural with notes of starfruit, white pepper and jamón. Unfined. Unfiltered. No added sulphites.
2oz...........
Glass......
Bottle…
$7
$15
$44
Marquette grapes foot-trodden with a portion left whole-cluster. A semi carbonic, spontaneous fermentation, pressed after 15 days and put into stainless steel barrel. Aged on lees for 11 months. Bold notes of pepper, mesquite, anise, and dates. Unfined. Unfiltered.
2oz...........
Glass......
Bottle…
$7
$15
$44
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