Cider Club Shipped!

Most cider club shipments went out in the first few days of December. If you have not received it yet, please get in touch!

Vancouver-area members: if you have not yet scheduled your delivery through BeerVan, refer to our December 2nd email to do so, or get in touch if there are any issues.

We wanted to thank you again for supporting us this year by being a part of our cider club. The whole team puts a lot of work into our farming, cider making, and all the little things that get apples into these bottles. By being a part of the club you get to see the best reflection of all that work, and of our farm in Summerland. We sincerely hope you enjoy these bottles.

In this second shipment, you've received...

All That Glitters – Here fresh nectarines are fermented with French Bittersweet apples. The tannin from these apples give the cider nice structure while the nectarines, a fruit bomb to balance. The innovation Mike has made this year is by freezing a portion of nectarine juice and letting it drain its’ nectar slowly as it thaws. This leaves behind a lot of ice and results in a very rich natural nectarine syrup. This is used at bottling to provide the sugars needed for the natural refermentation in bottle for carbonation. The benefit of using the Nectarine nectar being capturing more fruit flavor in bottle.

Castles in the Sky – A returning favorite, Perry fermented with Pinot Noir pomace. These grapes were used to make wine at Lightning Rock Winery but still have a lot of life left in them, we add them to our fermenting pear juice to add more richness and a vinous character. This cider shows harmony between the sweeter side of pears and the earth and herb of pinot.

April in Paris – This cider is a showcase of one much loved apple, Winesap. Its origin is shrouded in a bit of mystery but it seems the most likely birthplace is in New Jersey in early colonial days. The apple has fresh acidity, good richness, and often a more red blossom. Its cider is the perfect balance of liveliness and richness.

Nom de Plume – Here we have fermented whole Damson plums with a blend of bittersweet apple cider. Damson plums, like wine grapes, have a lot of pigment (anthocyanin) in the skins. As those skins ferment in the juice they impart a beautiful colour to it, and like the All that Glitters this cider also benefits from the frozen plum nectar at bottling.

Hope Springs Eternal – A BC Summer wouldn’t  be complete without some fresh peaches. Not passing on our favorite stone fruit, we fermented fresh peaches on a blend of cider. Peach aromatics are very delicate and notoriously difficult to capture through a fermentation. Here the nectar concentrate method we employed with all our stone fruit ciders really sings, getting more peach flavor back into the cider at time of bottling

2018 First Estate – This is a project years in the making. We often drink cider very young, typically within the same vintage that it is produced. Like wine however, cider softens and integrates if left to age before consumption. This is a cider from the 2018 harvest, the first harvest from our estate plantings. Jumping with acidity while young, this cider is now more mellowed and harmonious. Please enjoy this rare treat.

Thanks again for your support. Happy holidays from Dominion ❤️