Sundstrom Cider New York Dry Sparking Cider 750ml.

They are showcased in Cider/Cider each year to highlight the native varieties important to the region, and the varieties that mark the beginnings of quality for cider production amongst the region's various heirloom cultivars. Fermentation takes place in stainless tank before the cider is aged on its lees for 5-6 months before bottling, with no fining or filtration. The final cider is refermented in the bottle to produce a lightly sparkling, terroir driven cider. The 2018 vintage was gifted with a unique elegant yet punchy note of delicious "Sauer", making this vintage especially easy to drink.

Leif Sundström lives and works in New York’s Hudson Valley, helping to revive the region’s centuries-old tradition of preserving orchard fruit as cider, a drink that evokes early America’s agrarian past and, Leif believes, points the way to the region’s farming future. Leif is animated by the search for “the impacts of terroir and agriculture on cider’s ultimate potential” — and his conviction that cider from the northeastern U.S. is “poised to be among the best in the world.”

Leif makes tiny quantities of still and sparkling ciders. The fruit he uses is a blend of heirloom apples selected to express the delicate differences in variety and terroir of three historic cider-producing regions in New York. Fermentations start with a wild yeast pied du cuvée, and run long and cool to complete dryness. There is oak aging and considerable lees exposure. The sparkling ciders are traditional method without disgorgement.

The results are vinous ciders of tremendous character — textured, delicate, and nuanced, revealing of tradition, region, variety, method, and intent. Their notably high acids and greater phenolic content from maceration processes and lees contact, as well as bottling with their lees, equip them for aging and evolution in bottle.