The Cider: Table Cider 2019
A limited run of a full season blend. The bottles were screen printed in Mexico and bottled at Old World Winery with Giovanni Duca and friends on the day of ♂. The blend came from all barrel-aged varietals and dosaged with 10% fresh juice before bottling, it has all the best qualities of each cuvees, acetic, juicy, and plenty of bret.
We only made 50 cases of this blend which for better or for worse, bittersweetly sold out on a single pallet once they had finished bottle conditioning. (source: Bardos Cider)
The Producer: Bardos Cider
We create Bardos Cider in as natural of a process as we know possible.
Simply, we either, (a) glean our apples from derelict orchards in West Sonoma County or (b) work with local farmers who steward the old orchards of a bygone California—no more, no less. Focusing on older trees that are no longer cultivated, we have found that in their struggle, they bear fruit with more personality. Additionally, we add in wild seedling, Indian, or old-world apples whenever possible. The majority of the varietals and sports we work with have been developed by historic characters like Luther Burbank, Felix Gillet, Albert Etter, and others for the specific climate of Northern California.
During the winemaking process, we intervene as little as possible. We press the cider, sometimes leave it to macerate on its own skins, and age it in neutral oak or steel. After bottling, we leave it to condition on its own naturally-occurring lees. The product is unfiltered and non-disgorged.
Our branding speaks to the diverse narratives present in the land and life that comprises the area in which we make the cider.
The fruit is grown on the unceded land of the Southern Pomo and Coastal Miwok and the wine is made with the utmost respect for the people of Graton Rancheria and acknowledgment of Elders, past, present, and emerging. (source: Bardos Cider)