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Sagardo Cider NV

Son Of Man • 750ml

$25.95

Son Of Man Sagardo Cider NV is a natural cider made by Jasper Smith in Columbia Gorge, Oregon, from over two dozen cider apple varieties grown specifically to produce complex aromas, subtly astringent tannin and fresh acidity. Spontaneous fermentation with wild yeasts; no filtration or fining; no chemical or flavor additions; limited sulfites.

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BROWSE ALL: Son Of Man

Product Description

The Cider: Son of Man Sagardo Cider NV

Son Of Man Sagardo Cider NV is a natural cider made by Jasper Smith in Columbia Gorge, Oregon, from over two dozen cider apple varieties grown specifically to produce complex aromas, subtly astringent tannin and fresh acidity. Spontaneous fermentation with wild yeasts; no filtration or fining; no chemical or flavor additions; limited sulfites.

The Producer: Son of Man

Son Of Man is a cider project started in 2018 by friends Jasper Smith and Guillermo Castaños in Cascade Locks, Oregon. The mission of Son Of Man is to create the best Basque-style cider in the United States. Son Of Man Basque-style cider is wild. Sagardo (as it’s known in the Basque dialect) is made only once a year, using heirloom fruit and native yeast—wild strains that naturally occur in the orchard ensuring that every bottle tastes like the place and time it is from.

Son Of Man Sagardo is made in the Columbia River Gorge, a rugged and verdant landscape with lush orchards sitting on top of volcanic soil. Like the region from where it hails, Son Of Man Sagardo is singular and untamed. With the complexity of a funky French white or Belgian farmhouse sour, Sagardo has a distinct flavor profile that challenges and satisfies. It’s the ideal companion to a good meal. Drinkable yet bold, Sagardo is versatile, pairing equally well with raw oysters on the half-shell or rare meat of the grill.

It is a thirst quencher with clean, bright acidity, a touch of salinity, and a soft tannic structure. Aromas of pineapple and tropical fruit lead to fresh green apple on the palate. There is a hint of vinegar – a hallmark of Basque cider – before a gently astringent finish. Shake well to reintegrate the fine lees before serving. (source: Son of Man)

 

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