Partly gleaned Red Rome varietals from the derelict Grand View orchard in Sebastapol, and drawing upon our relationship with the historic fourth-generation family orchard, Walker Apples, the late-varietal 2019 blend is a mixture of apples that are higher in tannins and sugars and more traditional to a classic cider profile. Winesap, York Imperial, Empire, Ben Davis, Winter Banana, and some unknowns, from Walker Apples, some trees are over 100 years old, were all dry-farmed with minimal intervention, as were the Red Romes from Grand View. After pressing, the pomace was macerated in December in Fulton California at Old World Winery for two weeks on their skins. The cider was then pressed, fermented on native yeast, and aged in a non-climate controlled cellar until bottling, with Darek Trowbridge and other friends, in September 2020. The longer aging resulted in a cleaner Cuvee with dynamic perfume, fruit-forward, apricot, and pear notes on the notes but unmistakably high in acid, tannins, and farmhouse funk.
APPELLATION: Sonoma, California
APPLE VARIETIES: Newtown Pippen, Jonathan, Rome, Baldwin, Ben Davis, Wild, Red Grav, Em- pire, York Imperial
FERMENTATION TANKS: Neutral Oak YEASTS: Natural
MACERATION: 2 weeks
AGED IN: Neutral oak
AGED FOR: 1 year CLARIFICATION/FILTRATION: unfiltered VEGAN: Yes
TOTAL SO2: negligable
SO2 REGIME: none
ALCOHOL CONTENT: 8.86% vol.
TOTAL PRODUCTION: 4752 bottles
SOIL: Goldridge Sandy Loam
We create Bardos Cider in as natural a practice 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.