A homage to our main man Coxy, Stanthorpe’s ultimate man and fashion icon who undoubtably started the acid wash denim trends in both the 1980’s and 2000’s.
Not only does he grow some of the region’s most amazing grapes, he also has a beautiful apple and pear orchard interspersed with the vines, creating a very unique micro climate. With the fruit usually going to premium wholesalers it was only a matter of time before we got our filthy mitts on some to start another new journey for us, CIDER!
This was definitely an experimentation year but we are bloody excited with the results given the amount of flavour and depth we were able to extract from the pink lady variety. As with all firsts, some lessons were learnt and with this one we see some sporadic gushing from the odd bottle, kind of like the padron pepper 1-in-10 rule. Not ideal but bloody hell, not bad for a first crack! If you are lucky enough to get an excitable bottle, just act like you won the grand prix and pour it over your head in self celebration, seriously liberating stuff.
Monticello Estate, Stanthorpe, QLD
100% Pink Lady apples. Crushed, pressed and transferred straight to stainless steel on full solids. Left for a natural, long, slow ferment in tank. Once ferment was completed, the cider was left on full solids and stirred regularly for a month. It was then racked and Verdelho and Sangiovese lees were added. Regular stirring continued for another year. Topped with some 2020 Verdelho for re-ferment at 13 grams sugar per litre and bottled unfined and unfiltered. Un-disgorged with no additions. 876 bottles.
Kinda like a cider pet nat……. Tepache vibes galore on the nose with hour old apple skin peelings. Some chalky, apple seed tannin with some seriously fun and bouncy carbonation.