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Blackbird Dabinett English Style Cider

ID No: 447019
Our Price: $22.00 $18.00
12 bottles with free shipping for: $216.00
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Vintage:NV
Bottle Size:750 ml
Product Description

This is a classic West County English cider. Produced with 14 varieties of mostly English cider apples including Dabinett, Kingston Black, and Somerset Redstreak to name just a few. True to style, it starts with a smokey bouquet and a hint of horse blanket. The taste is full of complex flavors including smoked fruit. Horse blanket notes on the finish make this cider true to style and a rare edition for the Western New York region. LIMITED EDITION.

Pairs with sharp cheddar cheese and crackers, charcuterie/cheese board, ham and cheese sandwiches.

Winery: BlackBird Cider Works


In the fall of 2006, BlackBird Cider Works founder Scott Donovan purchased a commercial apple orchard in Somerset, Niagara County, New York. He purchased the land from the Bittner family, who operate Bittner Singer Farms, a large grower of apples, pears, and stone fruit in Niagara county.

As they learned the commercial tree fruit business, Scott and co-founder Margaret Glover also began experimenting with blends of apples making small batches of hard cider using a restored 1920’s cider press. With the help of a very long-time friend and Finger Lakes winemaker Steve DiFrancisco, early hard cider recipes began to form in 5 glass gallon carboys.

ust four years later, in late 2011, the team - now able to competently grow quality apples and pears and produce quality ciders - secured their licenses to produce and sell hard cider. On December 31st, 2011 with very basic bottling equipment, the team pulled off a 150 case New Year’s Eve production run, finishing the last case minutes before the New Year rang in. The BlackBird Cider Works tasting room was opened in March of 2012. That year a modest 900 gallons of hard cider was produced and sold. From those humble beginnings, with the help of many folks from far and wide, the company has now grown to a medium size producer of craft hard cider.


BlackBird Cider Works production facility is located on same property as the Donovon orchards. They have 25 acres of orchards (around 14,000 tress) producing 25 varieties of apples, both class American varieties (Empire, Jonagold and Gala, to name a few) and English and American cider apples.


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Roland Champion Champagne Special Club Grand Cru 2012

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Champagne with rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.

To be a member of this Club, Champagne producers have to elaborate their Cuvées in their own facility, meaning the pressing, bottling, ridding, disgorging, etc., have to be done at the domaine/estate. Then, only the Recoltants-Manipulants are accepted. Everybody has to respect the Club’s rules to ensure the quality. These rules include: * Only vintages * Two tastings to control the quality: the first one after the blending, when the wine is still “Vin Clair” (juice) and another after the 3 years (or more) of ageing “sur lattes”. There are 26 members, each of whom can produce his Special Club with his own techniques: * blending or “monocru” (only one grape variety) * “blanc de blancs” or “blanc de noirs”; ageing from 3 to 10 years, brut or extra-brut. 4 year ageing minimum Strict selection of plots only made out of our old vineyards.



Special Club is a group of growers who taste and approve each other's chosen Champagnes before release, giving a wine with this label special cachet. This rich wine, aged for 10 years on its lees, is well textured, with fruit that still shows youth and intense apple and citrus flavors. Drink from 2022. 
- Wine Enthusiast (December 1st 2019), 94 pts


"The Special Club offers notes of brioche and poached pear on the nose and presents a rich, fresh palate of excellent textural richness and complexity. Finishes long and focused with hints of oyster shell and citrus. Overall, an outstanding Special Club from the superb 2012 vintage. This cuvée meets the rigorous production and tasting standards of the Club Trésors; it’s 100% old vine Chardonnay with 6 years sur latte." - I-WineReview (Champagne: Diversity and Change, January 2020), 95 pts

 

 Wine Enthusiast: 94 International Wine Review: 95
Thibaut-Janisson Extra Brut NV

This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness. 

 

Alain Jaume Domaine du Clos de Sixte Lirac 2016

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Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

 


Review:

"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts

 Wine Advocate: 93
Alain Jaume Gigondas Terrasses de Montmirail 2017

Alain Jaume Gigondas Terrasses de Montmirail  is made from 90% Grenache, 10% Syrah.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.

Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.

Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.


Reviews:
"Based on 65% Grenache and the rest Mourvèdre and Syrah, the 2017 Gigondas Terrasses De Montmirail is an impressive wine from the Jaume family and has classic ripe cherry and black raspberry fruit as well as notes of white flowers, graphite, and garrigue. Medium to full-bodied, balanced, with sweet tannins, drink it over the coming decade." - Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 91 pts


The full-bodied, rich and velvety 2017 Gigondas Terrasses de Montmirail is another winner from the talented Jaume family. Hints of lavender and garrigue add intrigue to ripe black cherries and stone fruit. While approachable now with a bit of air, it has enough stuffing to cellar for a decade or so. - Wine Advocate 91 Points




 

 Wine Advocate: 91 91 Points
Bonny Doon Old Telegram Mourvedre 2018

Bonny Doon Old Telegram Mourvedre is made from 100 percent 100% Mourvedre.

Like the Rhone classic, it is produced from grapes which the label identifies as Mataro, an alias under which thick-skinned, late-ripening Mourvedre sometimes goes. From the nose, one scents licorice, blood(!) (make that very rare meat), blackberries (both berry and leaf), wet earth. There is a definite scent of beef bouillon, one of the absolute true signifiers of (proper) Mourvèdre. On the palate, the tannins are very plush and soft, almost a sense of sweetness (emphatically no R.S. in this), but with a really vibrant acidity and very great length. We somehow skirted the peril of over- ripeness and raisination, which is always a bit of a peril in the sunny climes of Antioch, CA. The wine is rich but also quite elegant at the same time.

Pairs with Wine-braised lamb shanks with herbes de Provence. Enoki mushroom tempura with soy-based dipping sauce. Hoisin-marinated chicken breasts served with wild & brown rice medley. Wild mushroom & thyme pizza. Pork shoulder. Beef short ribs.

Cazaux Gigondas Tour Sarrasine 2017

Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.

Intense, persistent red and dark fruit aromas. Raspberry,  pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.

Review:

"The Gigondas La Tour Sarrasine always seems to be a winner and the 2017 is no exception. With a big, meaty, peppery nose that has ample cedary spice and sweet red and black fruits, it’s medium to full-bodied, has a wonderful sweetness of fruit, ripe tannins, and terrific balance. It's rock solid and will shine of upwards of a decade. The blend is 70% Grenache, 15% Mourvèdre, and 15% Syrah, aged two years in concrete and stainless steel."

- Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 92 pts




 92 Points
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Abeja Cabernet Sauvignon Columbia Valley 2016

Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.


Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance. 

 


"Offers finesse and structure with elegantly expressive blackberry, basil and black olive flavors that build richness towards polished tannins. Drink now through 2028. - TF"
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 Wine Spectator: 94
Abeja Chardonnay Washington State 2013

Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay

This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.

 


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"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts

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- The Wine Advocate (erobertparker.com, June 2015), 91 pts

"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."

- Wine Enthusiast (September 1st 2015), 91 pts

 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
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This one-hundred-percent Merlot has really nice, bright red fruit, rose petals, and a richness on the nose. Flavors of plum, mountain strawberry and mocha come together with a balanced mouth feel and a long finish. Though it was a cooler vintage, I feel we have still captured the powerfully elegant style for which we are known.

Review:

"Good dark red. Sexy, slightly exotic scents of black raspberry, blueberry, mocha, tobacco, chocolate, spices and licorice. Plush, densely packed and alive, conveying a restrained sweetness and outstanding depth to its pliant red berry, mocha and spice flavors. Spreads out to saturate the palate on the back half, finishing with serious but suave tannins and superb persistence. This utterly seamless Merlot really showcases its vintage. While it will give pleasure early for its sheer density and breadth, it maintained its verve for 48 hours in the recorked bottle and should age well. The swan song of longtime winemaker John Abbott, this beauty was finished by new winemaker Dan Wampfler. - Stephen Tanzer"
- Antonio Galloni's Vinous (October 2017), 93 pts

 Vinous Antonio Galloni: 93
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