South Hill

At South Hill Cider, apples come from wild trees, abandoned orchards and orchards of high quality cider apples. Using traditional cider-making techniques owner and cidermaker Steve Selin create timeless, well-balanced ciders. He has planted an organically farmed cider orchard on a hilltop south of Ithaca to be part of a harmonious ecosystem that relies on diversity and fertility as its foundation. South Hill Cider produces ciders with individuality, quality, and elegance reflecting the terroir of the Finger Lakes region. Steve Selin, the cidermaker, apple picker, and community orchardist has been bottling his own cider since 2003. He is a musician grounded firmly in traditional American Old-Time music – a genre that has many parallels to cider: In the eighteenth and nineteenth centuries both cider and Old-Time music were staples of American culture, only to be sidelined by more mechanized and industrial rivals. Both the music and cider are maturing and being re-incorporated into American culture in a very real and organic manner. Musical references inspire many of the ciders’ names.

Wines

Bluegrass Russet Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice

Bluegrass Russett is a blend of traditional American cider apples (primarily Golden Russet), with some English bittersweets. Hints of lemongrass and melon, soft florals on the nose. Lively evervescence, herbal, musky & faintly farmy. Delightful slightly sweet crisp finish. pH 3.6, TA 6.15, RS 1.2.

Brut Nature

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Sustainable

Sustainable. The fruit is an assemblage of foraged fruit from organic wild pippin and abandoned homestead orchards (which Steve has been pruning for years) mixed with European bittersweet varieties grown in a Cornell University research orchard planted around 20 years ago. All of the fruit was harvested at peak ripeness and sweated in the shade until it was pressed on a 21” rack and cloth press with 100% wooden racks. The cuvee is a blend of two tanks. The first tank was a spontaneous fermentation which began on October 16 and finished dry in early January. The second tank fermented with both native yeast and a low dose of C. bayanus (a champagne yeast) and fermented from November 14th to early January . The different tank treatments were an experiment which showed that inoculation is not necessary when using this fruit. In the winter the tanks had dropped clear and they were blended with no fining nor filtration and bottled with 24g/l liqueur de tirage for carbonation. After 8 months en tirage 20 cases will be disgorged and the remaining 68 cs will continue to age on the lees to be disgorged in future years.

Packbasket Sparkling Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice

Last season (2014) yielded a very light crop for wild apples and pears across Central New York. However, with a bit of luck we found one stand of wild trees in a high valley with a good crop. They must have been nipped by a spring frost some years back and not fruited until we stumbled upon them this season. These hidden trees were far enough from the dirt road that the only way we could harvest them was to haul them out on our backs. 100% Wild pippin apples and pears.Complex, fruity, toasty, bone dry. Methode Champenoise then aged on the lees – undisgorged.

Packbasket Still Cider

Varietal: Apples

Color: Still Cider

Farming Practice: Organic

Organic. Still cider sourced entirely from 100% wild pippin apples (many other wild pippin ciders still include lots of fruit from abandoned “wild” homestead trees- not here) . The fruit takes more than 1 hour to harvest each bushel, and its almost entirely biennial (compared to at least 15 or more bushels per hour for handpicked orchard fruit) and the fruits shows right through. This is an utterly unique and gorgeous reflection of the terroir of the Finger Lakes and shows the complexity that can be attained in still ciders.

Patina Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice

Patina showcases some of the English bittersweet cider apples character with more spicy and complex aromas with medium-bodied tannic structure. Barrel aged for 4 months in neutral wood. Nice tension between acid and tannin. Medium-bodied. Best at cellar temp. pH 3.5, TA 10.4, RS 0.9

Pomme Sur Lie Cider Finger Lakes

Varietal: Apples

Color: Still Cider

Farming Practice: Organic

Organic. Comprised of wild crabs and wild bittersweets selected for their tannin and acid profiles. All 2015 fruit picked in late Oct through late Nov. Pressed in late Nov. Spontaneous fermentation started in stainless steel then racked into neutral Francois Frere oak barrels (4-6 year old barrels). Battonage through winter every 3-4 weeks. Unfined and unfiltered. Went through partial ML in summer. Blended back into steel to let settle for 2 months then bottled. Only addition was minimal sulfur (10 ppm free) at bottling. 97 cs produced.

Pommeau

Varietal: Spirits

Color: Brandy

Farming Practice

South Hill Pommeau is a blend of 1/3 Apple Spirits (Eau de Vie) with 2/3 unfermented and unfiltered apple cider. It is aged for months, over which time it naturally clarifies itself. Then what is siphoned off is a a shining amber liquid of exquisite character. Our Pommeau highlights the rich beauty that is found at the core of high-quality heirloom apples unaffected by any methods other than peaceful passing time.

Stone Fence Farm Still Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Organic

Organic. Crafted from 40 year old own-rooted Pommard Clone vines in Block Q at Bien Nacido Vineyards. This bottling is a unique snapshot of Santa Barbara history, some of the oldest surviving Pinot Noir vines in the county. This lot was picked in two lots, separating the fruit on the upper and lower portion of the hillside. The fruit was kept 30% whole cluster, cold soaked for 4 days, and fermented with native yeasts, and aged for 17 months in mostly used French oak (70% neutral, 30% new). Unfined and unfiltered. 98 cs produced.

Press