Thoughts On A Bottle: Tasting Journal:
Review Note: Solo tasting. No team tasting pending as this batch of Dooryard cider is no longer available.
Makers Style Notes:
“What ARE Dooryard ciders? “Lovely cider batches” that departed too much from the flavor profiles of established Farnum Hill Cider blends. The ongoing Dooryard series: experimental ciders, ranging from bittersweet to superfruity, that sell out quickly, never to be made again.”
Visit the Farnum Hill website to get specific notes on your batch of Dooryard using this link.
One of the best parts of drinking Farnum Hill Dooryard Ciders is reading the cider makers notes:
Cider Maker: Nicole LeGrand Leibon.
This new Dooryard was blended from our new big batch base 1205, a tank-end of 1211, and a partial barrel of 1311, Wickson.
This cider doesn’t color too far out of our usual Farnum Hill Ciders lines, compared to some previous Dooryard batches. The nose carries a fair bit of BSA, but has bright spots of sour cherry and pineapple. There is pear and a little whiskey* in the nose, too. The taste starts with a burst of fruity sweetness, but the sweetness drops quickly behind the bright acid and the nice, woody, BSA bitter. Orange and tangerine join the fruits from the nose, with a tiny bit of red candy. The fruits in this one jostle for prominence; they take turns popping.
The astringency is moderately low, the feel medium-full. The finish carries all of the fruits from the nose and taste, as well as a nice broad but mild bitter. The whiskey note remains. Dare I say this reminds me of a tropical drink made with whiskey? Cherry on top.
* I know. There’s always a caveat with me, isn’t there? The whiskey thing can be attributed to the barrels we use, because whiskey is aged in barrels, blah blah blah. The thing is, the barrels we use are neutral. REALLY neutral. Sold to us nigh on 15 years ago because the winemaker on Long Island we got them from thought they were too neutral THEN. So we actually think a lot of the “whiskey” notes we get are just as likely to come from the apples we use. In fact, it has shown up in cider that was fermented in stainless steel, with no oak contact. Totally weird, huh? That’s why we still think we are learning. And why this job stays so fascinating. Weird stuff. Mother Nature is cool. Cheers to her!
Tasting Notes: Thoughts On A Bottle: Tasting Journal:
In The Glass: Bright, clear golden, hint of amber in the glass. Extremely clear, shines. Subtle bead, light mousse. Slight legs, gentle tears.
Aroma & Taste: Fresh apple, baked apple fruit, sugar, spice, caramel, tropical fruit, pineapple, sous bois, orchard, wet grass, confectionary, winey, bit of barnyard, green pepper, black pepper, ginger-spice, honey, toffee.
Overall Impressions: Another interesting Dooryard Cider experience. Soft tannins, “juicy” acidity, hints of sweetness, lightly effervescent. Drinks like a tannic white wine. Probably drinking too cold and not getting the full spectrum of flavors, missing some of the subtle whiskey and bitter notes.
Cider: FARNUM HILL DOORYARD BLEND 1206
Maker: Farnum Hill Cider & Poverty Lane Orchards Origin: Lebanon, New Hampshire
ABV: 7.5% Bottle: 750 ml, champagne cork
Note: Tastings are generally team efforts. Occasionally we will post solo tasting notes. This is a solo tasting.
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