Bauman's Cider - Amphora Aged Cider (750 mL)
Bauman's Cider - Amphora Aged Cider (750 mL)
Bauman's Amphora Aged cider is made with a blend of apples from Ford Farms on Sauvie Island - an island rich with old farms and orchards on the Columbia River, just minutes outside of Downtown Portland, Oregon. The cider was fermented and left to age on the lees (the spent yeast - see below) in a clay Amphora vessel for 1 year.
This is a dry cider light in body, with medium tannins and medium acid. Hazy in appearance. Flavor notes of candied pineapple, mineral, petrichor, and lemon zest.
Amphora pots made of clay have been used to make and transport wine for 1,000s of years (as many as 8,000 years according to old archaeological records). Still used with regularity in many wine making regions around the world for it's host of benefits, including temperature control in warmer climates where the Amphora pots can be buried in the ground to keep cooler.
Modern wine makers are increasingly experimenting with clay Amphora for fermentation and bulk aging of wine and cider. Amphora can be thought of as a middle ground between steel and oak or wood barrels. Stainless steel allows for an oxygen-free environment which limits any wild or unwanted flavors into the cider. Oak, on the other hand, allows for ample oxygen to reach the juice, while the wood’s tannins can also affect the aromas and flavors of the cider. Like oak, clay is porous, so it does allow for some oxygen - giving the wine a deep and rich texture; but like steel it’s a neutral material that won’t impart any additional flavors.
Lees = the spent yeast that settles to the bottom of the fermentation vessel after it's done converting sugars into alcohol. Prolonged aging on the lees can impact the flavor and body of a wine or cider.
- Dry-to-Sweet Scale: Dry
- Tannins: Medium
- Acidity: Medium
- 🍎🍐 Varieties: Apple Variety Info Unavailable
- Features: Blend
- ABV: 6.9%
- Format: 750 mL Bottle
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