Made in the Hudson Valley from freshly pressed estate grown Cabernet Franc skins from Fjord Winery (Milton, NY) that macerate for 10 days on Jonamac apples, then barrel aged in Coppersea Rye barrels. The cider is medium in weight with notes of roses, black pepper, pomagrante, cranberry, and earth, with layers of petrichor and raw nuts, medium acidity, and a persistent mousse. 
Bottle-conditioned. Undisgorged.
8.5% ABV. 0% RS. 200 cases produced