Racked to blend, no fining, no filtration. The MV6 parcels were fermented as whole bunches, while the Pommard, Abel and D clones were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment.Īll parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques, Taransaud, D&J and Vicard. Guaranteed lowest prices in town, delivered straight to your door. Made from Jonagold apples, Black Dirt Distillery’s take on the applejack is a 100 percent apple brandy that honors the tradition of the black dirt region of New York. At Applejack Wine & Spirits, customers are spoiled for choice, with over 17,000 different products on offer, including some of the finest wines, craft beers. Hand picked, all fruit is chilled overnight to 12 degrees Celsius.įermented in small oak fermenters and stainless steel open vats. Marketing consulting client success stories, Applejack Wine & Spirits, retail marketing consultants, brand positioning, Ellish Marketing Group. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. Applejack Vineyard is located on a dramatic slope and is close planted and fastidiously managed. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra valley). Soil type: Grey clay loam over black (basalt) volcanic baseĪpplejack Vineyard, in the upper Yarra Valley, was planted by respected viticulturist Ray Guerin and is managed by his son Mark. The aged apple brandy base gives Lairds Applejack a rich, deep flavor and smooth balance, while retaining the delicate aroma and flavor of tree- ripened. Naturally high acidity and fresh flavours. The cool Spring delivered very low yields across our Pinot Noir blocks, primarily driven by tighter, smaller bunches – the consequence of which is The 2020 season was a bit of a rollercoaster, beginning with a very cold winter into a cool wet Spring, a dry and warm December and then a mild February/March. The aged apple brandy base gives Lairds Applejack a rich, deep flavor and smooth balance, while retaining the delicate aroma.
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