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Rose Hill Farm operates in the Hudson Valley, produced handmade ciders on the wilder side of things, with tartness, acidity, and farm flavors all mingling with nice textures and freshness. This Poiré, or pear-based cider, is a blend of around 70% Seckel pears, 25% apples, and 5% quince. It’s cryo-conditioned, with the fruit cofermented in neutral French oak. Floral and tart quince aromas lead the wine, but on the palate you’ll get citrus, tart pineapple, green pear, and herbs. There’s a bit of a tang here, like a sour beer. Finishes dry. Neat stuff!
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