Category Archives: Sparkling

Champagne-method products

New Releases 4/12/17

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Alrighty folks, its bottling time of year, and we’ve gotten a couple products on the shelf recently. 

I’ve created a new Tasting Room Current Selections menu page on the website (under Visit Us), and linked it to Facebook. I hope to keep it up to date. 

Apples Doux II – a semi-sweet champagne-method cider. Differs from the original Doux by using all Anglo-Franco true (tannic) cider apples – even for the final sweetening. 

Pommeaux – the Apple dessert wine is back!

Wisconsin Apple Brandy – is back!  Hurray. And there’s a limited amount of Cask Strength, too. 750mL, 118 proof. 

Appely Brut

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Champagne Method ‘Hard’ Cider
Really dry, crisp, mineral, austere

  • Body: Medium
  • Sweetness: 0
  • Tartess: 4
  • Alcohol: 7
  • Apples: Gold Del, Jonathan, Russets
  • Pairings: Grilled Shrimp, Regiano, Gorgonzola

Appely Brut was the first product we made, back in 2001.  It’s made with the traditional champagne method – a refermentation in the bottle to make the sparkle, then turning the bottles upside down and ‘riddling’ the yeast into the neck, ending with ‘disgorging’ the yeast out of the bottle.