NAPOLEONE
VEIL AGED CIDER
FINO

WINEMAKING

Since making cider back in 2008, barrel fermentation had always intrigued us. It enables limitless combinations of winemaking ideas without the worry and expense of losing a barrel to the various afflictions that plague experimental winemaking.  There were several cider barrel ferment trials and one such barrel went untouched for an entire12 months. By the end of that year, a natural flor yeast had developed what looked like a veil on the surface of the cider- similar to what would be found in the barrel of an aging Spanish fino dry sherry or a Jura vin-jaune. It had interesting nutty flavours, yet the cider still looked bright with no oxidative notes, so the barrel was left to continue developing.  There was some hesitation in this, as the risks were high in losing the barrel to vinegar, that it felt like we were dancing with the devil.
After recognising the likeness to fino styles of sherry, we embarked on the creation of a unique fortified cider.  Single barrels from 2010 and 2011 ferments were inoculated, with the idea to create a Solera system so as to prevent the supplies from running out.  By 2012, the aromatics and palate of the first barrel along with freshness from the younger ones meant it was time to start building a fino – not to mention that summer was fast approaching and our back garden was ripe with opportunity to enjoy fino cider alongside bright green Sicilian olives and Marcona almonds in the afternoon sun.

PALATE

Pale gold colour, slight unfiltered haze with flavours of fresh hazelnuts, almond oil, apples and preserved lemon. Bright palate with intensity yet freshness and an excellent balance between the alcohol, acidity and phenolics finishing with great length of flavour.

Serve chilled as an aperitif and drink within 2 days of opening