Joseph Lewinski

9.3

If you can get your hands on this wine try it. It’s almost like a cider co-ferment but wild cheeese apple mushroom forest floor funk. — 2 years ago

with Ginny

Kristin the Wine Girl

8.9

Spiced raspberry cider with delightfully astringent orange peel. A bit thick, more on the sweet end, unexpected. This is a fall campfire wine. — 5 years ago

Jake Hajer

9.1

Cantaloupe, apple cider, sun flowers. A few years has given it a touch of baked fruit and pistachio. Medium body. Is it odd to have green leaves from plants that are not grape vines on the label? A simple, pretty wine. — 6 years ago

David Shaw

9.2

Light golden white with a tinge of brown. Moderate carbonated head on pour, mild apple aroma profile. Bone dry but fruity in mouth, curious mix of lactic and another unidentifiable flat tasting acid, but not much malic acid. Austere flavor profile, reminiscent of a dry minerally white wine. Light seed tannin bitterness and astringency on finish, with a hint of matchstick in the aftertaste, but great length of light apple flavor during latter half of taste. Should pair well with a soup, stew or similar hearty fare. An elegant pour — 7 years ago

Greg Helmer

9.0

Very dry with full flavor apples and fermentation. — 3 years ago

David Kline

9.0

Key Lime Pie and Lolita? Hard slap of apple cider riding high on waves of apricot and cinnamon stick that is cheating with apple in Pickleville. Asian spices shimmer alongside. Real tart briny lime plays nice with Old Key Lime House-made pie. Bing cherry bringing the cringe from the fringes to the face cave! Sugar-olive dichotomies. The push and pull cancellations have me imagining pickled persimmon existences, dried, spiced Asian plum, banana pepper, potpourri woods, candied ginger, and bite after bite the palatal assault assuaged by lime and sugar and graham cracker. Bittersweet tang for the twang thang. — 5 years ago

Tania Martell

9.0

Very, very good cider. Also, quite expensive. — 6 years ago

David Shaw

9.1

First to rate this. 7.5% alc/vol. Label states “Made entirely from red-fleshed apples. 0ff-dry...Descendants of Kazakhstan’s wild apple forests...The pigment-rich apples yield a coral cider naturally rich in flavors of watermelon, strawberry and rhubarb”. Medium sized bubbles, foam ring persists long after pour. Coral pink in color with great clarity. Primarily apple aroma, simple profile but floral and perfumed. Crisp in mouth, very fresh tasting with a hint of unripe or green fruit character, good malic presence, moderate pulp astringency on finish. Some watermelon and strawberry character in flavor but I’m a poor identifier of rhubarb. A treat, worth seeking out. Produced in East Wenatchee WA, USA. Nanocidery makes seven ciders, 200 cases in its first year, up to 1800 cases after two years — 5 years ago

David Shaw

9.0

Made from Macintosh apples from Montana’s Bitteroot Valley, trees are over 100 years old. This is a single varietal dry cider, crafted in Portland Oregon. Label says it was aged six months on its lees. Pale yellow white, medium size bubbles initially, good head on pour, excellent clarity. Lightly perfumed, delicate, bone dry. Not much malic character here at all, and just a touch of lactic. Simple but well crafted and tasty. — 6 years ago

David Shaw

9.1

Tall head of carbonation on pour. Pale golden color, slightly cloudy, large bubble size in carbonation. Mild but complex apple aroma, perfumed, almost floral. Dry, malic acid shifts to citric and lactic finish. Tactility from bubbles in finish and aftertaste, mild astringency from pulp. No alcohol level listed. Subtle, but worthy pour. Recommended to serve at cellar temp of 50F, but I liked it even colder. Label also mentions minerality — 6 years ago