Santa Cruz Scrumpy Organic Hard Ciders

All our hard ciders are made from organically grown apples.

COPYRIGHT 2017   I   SANTA CRUZ SCRUMPY   I   SURF CITY CIDER 

Barrel Fermented Cider 
Santa Cruz Scrumpy Barrel Fermented Cider

Classification: Organic, Contains No added sulfites, sorbates, or preservatives.
​Claims: Vegan, Gluten Free Apples. Fuji, Golden Delicious, Granny Smith, Red Delicious, Pippen, Jonah Gold’s.
Alcohol by Volume: 7.5%
100 cases produced. Retail: $14.95/bottle  Featured at the 2014 Berkeley Cider Summit

Production Information:
The first in an exclusive line of Santa Cruz Scrumpy Ciders, the Barrel Fermented Hard Cider is putting a complex twist on this typically sweet beverage. Prior to the harvest and pressing of the 2013 Santa Cruz Scrumpy Apples, three new barrels were selected to not only age the cider in, but also to serve as fermentation vessels. After the fermentation began in tank on a larger batch that would become Santa Cruz Scrumpy Apple Cider, the three new oak barrels were filled and placed into the cellar. The oak used was a combination of French and American oak barrels. Once in the barrels, the fermentations were allowed to progress at their own pace finishing in three weeks. Once the activity subsided, and cider was noticeable clear, we started to stir the lees, a technique used in our Chardonnays designed to add body, yeast characters, as well as cut down on the buttery flavors.   This was done for two weeks, followed by a clean racking and one more month of lees stirring. The Cider was allowed to settle for clarity, racked out of barrel for the last time in late March, and blended with the oak component having spent four and a half months in new oak.

Cidermaker Tasting Notes:
The first in an exclusive line of Santa Cruz Scrumpy Hard Ciders, The Barrel Fermented Hard Cider is a harmonious blend of barrel fermented and aged dry cider and stainless steel dry cider.  Aromatically driven, the complex nose leads off with soft oak, vanilla, applesauce, and mango, with undertones of carmel and butterscotch. The palate is soft on entry with caramel apple and mineral notes, with undertones of lime and hazelnuts. Although the cider is dry, utilization of the winemaking technique of stirring the lee’s gives this cider the body needed to stand up to the oak. The cider progresses through an orange peel note before progressing to velvety oak tannins softening the long finish. The beverage is intentionally light in carbonation to balance the freshness without compromising the body and texture. Enjoy chilled on a summer afternoon, or pair with rich seafood and pasta dishes.