Every year Brännland Cider sets apart some of its ice cider for barrel ageing. 12 months on a barrel softens and integrates the high acidity and fresh apples notes with the natural residual sugar to create a deeper, more complex ice cider, darker both in colour as well as on the palate.
The 2018 is curious in that an usually large part of it was shaped more by its ageing than we are otherwise used to. When we barrelled it in 2019 it was fairly low in alcohol and had a higher degree of residual sugar. Then in the spring of 2020 a fair amount of it started fermenting slowly again and we decided to roll with it rather than try and stop anything. What came out the other end was higher in alcohol than expected but also with a closer balance between acidity and residual sugar than we had first envisioned. It seems the ice cider “wanted” to move to that point on its own and we are happy it did. In the bottle this spells a tighter final wine. It will be interesting to see how it handles further ageing in bottle.
The 2018 is the last vintage to be aged for 12 months, Brännland Cider having decided that they will prolong the ageing of Brännland Cider Barrique to 24 months from the 2019 vintage onwards.
APPEARANCE: Light golden with amber hue.
NOSE: Ripe apples, notes of barrel but less wood and more clarity than previous vintages.
PALATE: The second fermentation has lifted the acidity and balance of the wine. Soft almond and madeleine cookies on the middle palate and a tight, relatively dry finish.
RESIDUAL SUGAR: 142 grams/liter
TOTAL ACIDITY: 15,7 gram/liter
BOTTLED: October 2020
VINTAGE: 26000 bottles 187 ml,
550 bottles 1500 ml
SERVING TEMPERATURE 8-12 degrees centigrade
STORAGE Very good ageing potential.
PAIRING Cheese, desserts with apple and berries, foie gras. Meditational wine.