Introducing Cidre 2020

From John, July 9th, 2021

Julian Paul & Trevor Baird

One of the small benefits of the pandemic for our little family at Cameron Winery was a prolonged visit from our son, Julian, and his girlfriend, Leila from the Bay Area. Julian is a cider aficianado, so while he was here, decided that 2020 would be an excellent year to embark on a new fermentation endeavor: making traditional cider from Alan Foster’s legendary White Oak cider orchard. You can read about this stellar grower and the origin of both White Oak Orchard and Vineyard in my previous rant. Suffice it to say, Alan is the real McCoy and has the orchard to back it up. We just needed to figure out how to make the juice.

Inspired by ciders from Asturias, Switzerland and France, Julian selected a number of predominantly sharp and some bitter apple varieties. Varieties include some classics (and very fancifully named): Cap of Liberty, Dabinett, Judeline, Kingston Black and Yarlington Mill.

Cidre al fresco

With some expert help from our friend and local apple grower, Trevor Baird, Julian crushed and pressed the approximately ½ ton of fruit, let the juice settle for a couple of days and then inoculated with a fabulous wine yeast that we have kept on an agar slant for 30 years.It took the ferment approximately 8 weeks to complete the initial fermentation and then itsettled for another 8 weeks, which took us to February. At that point the cider was bottledwith a dosage of sugar to allow it to ferment in the bottle to 2 bar (which is around ½ the pressure for Champagne). Much time was given for the secondary fermentation to complete and then the bottles riddled to move the yeast sediment into the cap. By late May it was ready for disgorging.

After a short bit of aging the cider is now ready for release. You’ll find it labeled with Julian’s sketch of Alan’s somewhat famous and always classic Ford pickup truck. The result is a dry but not overly sharp beverage with a round fruity body that dances on your tongue with apple tannins and a liesy finish.  The nose is filled with aromas of apple blossom and roses. Pair it with salty cheeses, charcuterie and almonds or just enjoy it at your next summer cookout.

 

 

Share This

Recent News & Rants

The Big Freeze

April 2022 donned as a typical classic Oregon spring with lots of wet weather and moderate temperatures pushing the buds on the vines to expand and open.  And then out of nowhere came a blast of frigid Arctic air in mid-April that settled on us for several days plunging the temperature into the mid-20’s. When it was done, about 70% of the crop in Clos Electrique were almost completely wiped out.

There’s More... >
We’ve teamed up with Energy Trust!

This spring, we received an email offering us a free energy study through Energy Trust’s Production Efficiency program. Thanks to Energy trust, we now have a new heating and cooling system that is saving energy, pruning our utility bills and keeping our warehouse cool! Please read Energy Trust’s blog (on the following page) to hear the whole story.

There’s More... >
Our strategy for producing beautiful 2020 wines

In early September of 2020 the Willamette Valley and surrounding environment were hit with extremely warm and windy conditions along with lightening strikes fueling the largest set of forest fires in the state’s history. And yet in spite of the smoke, all of our wines from 2020 are beautiful.

There’s More... >

... for anything your heart desires: a wine, a retailer, a rant, a newsletter, true love (if you’re not too picky). It’s all one convenient, global search away:

(or close this incredibly helpful search tool).