This is a single variety cider made from Hyslop Crabapples. So far, they’ve only been able to find three of these trees in Ontario, so production is limited. The wild fermented cider was aged under flor (naturally occurring pellicle) for nine months before bottling. It is then bottle conditioned resulting in a modestly sparkling cider.
This wine is made from Sauvignon Blanc grown near Jordan, in Niagara. The grapes were crushed on site and then trucked over to Revel’s base in Guelph. They added Riesling, Viognier, and Crabapple skins to the must during fermentation - this resulted in tannin, color, and other phenolic components. The wine was pressed off after five months. Instead of adding Sulphur, they allowed the wine to ferment a tiny bit after bottling; CO2 the fermentation created protects the wine from oxidation and spoilage. It is unfined and unfiltered - expect some sediment.
The juice from several apple species was left outside during the winter. The water froze which led to a concentration of sugars and flavours. In the spring, temperatures rose, and wild fermentation was permitted to take place. Before the cider was fully dry, it was bottled. As fermentation continued in bottle, the cider self-carbonated (approximately four atmospheres). It was released without disgorging.