I haven’t noted another cidery that produces a largely single varietal cider from Redfield apples.The Redfield was developed in 1938 and is renowned for its use in Jellies and pies, though it is largely inedible out of hand to to it’s sour and bitter nature. This is the second cider I’ve reviewed from West County Cider, the first being another West County single varietal cider, the Kingston Black. These kinds of ciders are fascinating specimens. They give the drinker a sense of how the components of blended ciders contribute to the overall drink and for that they are precious.
It’s a hue. The golden cider that pours from the bottle possesses a red hue that you can’t ignore. It’s very pretty and reminds me of a French rose that was pressed just a bit too hard. From now on this particular color will remind me of the West County Redfield Cider. The bubbles are tiny and consistent. The aroma of this cider is very distinctive. Imagine honeysuckle blooms crushed with fresh, ripe apples then a little sage sprinkled on top. It’s interesting that the aroma’s of the Redfield cider mask what is to come when you let the cider run over your palate. The Redfield possesses a distinctive sour/lemon character that is wrapped in under-ripe, tart, green apple flavors. The appearance of sweetness, though slight, is really necessarily in this cider in order to balance the lemon character. But what you will be left with is the well developed tannin inherent in the Redfield apple that makes up 75% of the cider’s blend. If you don’t like prominent tannins in your cider, you won’t like this cider. If you like prominent tannin, accompanied by a lemony acidity and notes of sweetened apple, then you’ll be coming back to this cider over and over. For me this is a fascinating cider and a real specimen.