Somerset Redstreak matures in early October ,whereas Kingston Black is very late to ripen and harvested in early November with both varieties harvested at optimum ripeness and condition.
This difference in ripening times lets the cidermaker carefully collect in the harvests, press separately and prepare the juices for fermentation. The ciders are ferment for around 3 to 4 months before becoming fully dry. They are then racked off lees, blended and filtered to crystal clear.
Fermented with Saccharomyces Bayanus “Champagne” yeast which gives a clean neutral fermentation allowing the character of each variety to be fully expressed. Rich spice filled nose and a full bodied palate with bushels of fruit and a soft finish.
A great accompaniment to robust foods, hearty casseroles, roast meat and spicy dishes.