"I would describe them as “vinous.” You do get apple, but you get all of these tertiary flavors, a lot of salinity, floral aspects. It’s got a lot of texture and a richness. It has some volatile acidity, so it’s got these very high notes, but then there’s also a kind of deep earthiness. There’s a fair amount of minerality, which I think is unusual in younger ciders.
I feel like we’re starting to get more of a sense of this place, the things we’ve planted beneath the trees. In cider — like wine — as it ages, other elements are revealed."