2018 Vintage Report, Brännland Cider
Andreas Sundgren Graniti, Brännland Cider;
- In some varieties we’re seeing increases of 30-40% in terms of sugar compared to 2017. 2018 is looking very promising for us.
The warm and very dry summer has in some places also led to an abundance of smaller apples. Something that is not altogether positive for growers but which doesn’t effect the quality for cider production at all.
- The high sugars will give us the best variety of material to work with for a great ice cider since 2015 and the acidity/sugar balance in the apples is still fantastic with great aromas and spectrum.
The 2018 vintage also means a re-inclusion of several apple varieties that Brännland Cider has not been working with since 2015.
- We’ve decided to ferment small batches of both Belle De Boskap and Lobo again this year as well as using our core varieties, Ingrid Mari and Cox Orange. Now it’s up to us to take care of what the vintage has given us. The high quality of the fruit and an increased demand means our focus will be almost entirely on producing ice cider and ice cider based products in the 2018 to 2019 season.
About Vintages and Cider
- Vintages matter for high quality 100% apple cider production as much as grape harvest matter for wine. At Brannland we are always conscious of the prevailing weather conditions throughout the growing season and how it will affect the resulting ciders. So far we have had varied but high quality vintages since 2012, Andreas comment.