Hiyu Germinal Cider I

Eh - like drinking cardboard distillate. Hiyu should stick to wine.

Love this stuff. Straight from the refrigerator it's delightfully bracing and fresh; closer to room temperature, far more complex with an array of aromas and flavors that are hard to describe. I like both expressions.

With lunch at Hiyu. Apples and a bit of pear. Dry, super interesting and fresh, more Normandy style than Basque. They add some of the fresh press juice from the following vintage to the barrel-aged cider to stimulate a second fermentation in bottle for production of bubbles. I found this more interesting than either of the whites today.