Apples: Rhode Island Greening + Northern Spy
Region: Hudson Valley, Ny
Viticulture: Organic + Biodynamic
Vinification: Fermentations start with a wild yeast pied du cuvée, and run long and cool to complete dryness.
Aging: Aged in oak with lees
Fining or Filtering: None, the sparkling ciders are traditional method without disgorgement.
Notes from the Importer: Leif Sundström lives and works in New York’s Hudson Valley, helping to revive the region’s centuries-old tradition of preserving orchard fruit as cider, a drink that evokes early America’s agrarian past and, Leif believes, points the way to the region’s farming future. Leif is animated by the search for “the impacts of terroir and agriculture on cider’s ultimate potential” — and his conviction that cider from the northeastern U.S. is “poised to be among the best in the world.”
Leif makes tiny quantities of still and sparkling ciders. The fruit he uses is a blend of heirloom apples selected to express the delicate differences in variety and terroir of three historic cider-producing regions in New York.
The results are vinous ciders of tremendous character — textured, delicate, and nuanced, revealing of tradition, region, variety, method, and intent. Their notably high acids and greater phenolic content from maceration processes and lees contact, as well as bottling with their lees, equip them for aging and evolution in bottle.