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Millstone Cellars Gingeroot Cider NV

ID No: 442461
Country:United States
Region:Maryland
Grape Type:Fruit Blend
Winery:Millstone Cider
Organic:Yes
Product Description

Apple Varietals: 45% Goldrush, 35% York Imperial, 20% McIntosh.
Other ingredients: MD Organic Baby Ginger, NJ Blueberry Honey

20 barrel blend of Goldrush, York Imperial & Mcintosh apples, providing a fruity and floral base with crisp acidity. The cider was aged with in oak with 3.5lbs of organic baby ginger per barrel for 3 months. Baby ginger has a much lower heat profile then mature ginger and creates more of a subtle floral ginger essence in flavor. Bottle conditioned with blueberry honey.

ABV: 7.5% 
Sweetness: Dry 
Carbonation: Med 
Acidity: Med 
Gluten Free
Bottle Conditioned

Pairs with Thai, Sushi, Creamy Cheeses, Kale/Apple Salad.

Winery: Millstone Cider
Millstone Cider:
Date Founded: 2011
Owner: Curt Sherrer and Kyle Sherrer
Winery Philosophy: Driven by our ethos of melding old world methods with new world ideas. Producing rustic libations without pasteurization, sulfites, and filtration for a more expressive natural cider true to its native upbringing.

Millstone was founded out of an old 18th Century Grist Mill that was lovingly renovated over 10 years.

The Father went to UC Davis and got a degree in Viticulture and Winemaking. He worked in wineries in Maryland and Virginia during the 80's and 90's. After he worked at the patent office for alcoholic beverage patents.
The Son went to school for finance and runs the business and apprenticed under Curt.

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Avatar Malbec 2018

Avatar Malbec is 100% Malbec.

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. It expresses in a very fresh way, with red fruits and a remarkable sweetness. In the mouth it’s balanced with round and sweet tannins, rich and with a marked acidity.

Coming from Agrelo district. 
Average of the vines is 25 years old. 
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.