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and racked into 600L French oak barrels for a first fermentation
hand-harvested
Grape: Cinsault
balancing vibrant fruit with savory depth
delicate tannins integrate with a clean wave of mountain acidity that keeps the mouthfeel light
Scar of the Sea Newtown Cider Biodynamic and racked into 600L FrenchGrape: Pippin Apples & Palomino Grapes Vintage: NV Type: Cider The base cider comes from Newtown Pippin apples grown at Bear Valley Ranch. The apple juice is barrel fermented with native yeast and no additions. It is aged for 12 months and then refermented with 2022 Palomino grapes from the historic Lopez Vineyard in Cucamonga Valley. The coferment finishes native fermentation in bottle for natural bubbles under crown cap. p>