Limus Heritage Cider 2020
Location: Australia, South Australia
Cidermaker: Kyatt Dixon
From the Producer: The 2020 ‘Heritage’ cider is a bit more complex, a shortly macerated co-ferment of two outer row cider varieties from the Apple Farm, which is roughly a hectare of Riesling and Pinot Noir planted maybe 20 or so years ago, but that also has quite of a bit of apple plantings, primarily dessert varieties (Royal Gala, Pink Lady, Granny Smith, etc) but also some mystery (non-palatable) apples thought to be cider varieties, which are used for ‘Heritage’. Roughly 4 kilometers south of Quilly’s, the Apple Farm sits at the edge of one of the many belt-like ancient sand dunes in the area.
Limus means “seaweed” in Bislama, the official language of Vanuatu, South Pacific. I was pretty into seaweed there for a while, and also pretty into coconuts, so spent a while on some remote South Pacific beaches getting to know the locals, their language and their seaweeds, hence the name. Now I make preservative-free (natural if you like, but I’m still getting my head around what this means to different people so prefer not to say it) wine with my partner Anna in the southernmost and easternmost part of South Australia, Mount Gambier, within the Limestone Coast, a region known mostly for its big dog Cabernet’s. Down in the “Mount” we do things a bit differently though. It’s a tiny region dotted with mostly miniscule blocks of Pinot Noir, Chardonnay, Riesling and Sauvignon blanc, which allows us to make wines from varieties we love and also organically farm the majority of our own fruit (right now we lease 5 small vineyards that cover 6 hectares of Pinot noir, Chardy, Riesling, Sauv blanc, Pinot gris and Cab sauv). The fruit that we do buy comes from organic or biodynamic vineyards within or close to the region to try to represent this unique little spot the best we can (and, well, I hate driving).
Location: Australia, South Australia
Cidermaker: Kyatt Dixon
From the Producer: The 2020 ‘Heritage’ cider is a bit more complex, a shortly macerated co-ferment of two outer row cider varieties from the Apple Farm, which is roughly a hectare of Riesling and Pinot Noir planted maybe 20 or so years ago, but that also has quite of a bit of apple plantings, primarily dessert varieties (Royal Gala, Pink Lady, Granny Smith, etc) but also some mystery (non-palatable) apples thought to be cider varieties, which are used for ‘Heritage’. Roughly 4 kilometers south of Quilly’s, the Apple Farm sits at the edge of one of the many belt-like ancient sand dunes in the area.
Limus means “seaweed” in Bislama, the official language of Vanuatu, South Pacific. I was pretty into seaweed there for a while, and also pretty into coconuts, so spent a while on some remote South Pacific beaches getting to know the locals, their language and their seaweeds, hence the name. Now I make preservative-free (natural if you like, but I’m still getting my head around what this means to different people so prefer not to say it) wine with my partner Anna in the southernmost and easternmost part of South Australia, Mount Gambier, within the Limestone Coast, a region known mostly for its big dog Cabernet’s. Down in the “Mount” we do things a bit differently though. It’s a tiny region dotted with mostly miniscule blocks of Pinot Noir, Chardonnay, Riesling and Sauvignon blanc, which allows us to make wines from varieties we love and also organically farm the majority of our own fruit (right now we lease 5 small vineyards that cover 6 hectares of Pinot noir, Chardy, Riesling, Sauv blanc, Pinot gris and Cab sauv). The fruit that we do buy comes from organic or biodynamic vineyards within or close to the region to try to represent this unique little spot the best we can (and, well, I hate driving).
Location: Australia, South Australia
Cidermaker: Kyatt Dixon
From the Producer: The 2020 ‘Heritage’ cider is a bit more complex, a shortly macerated co-ferment of two outer row cider varieties from the Apple Farm, which is roughly a hectare of Riesling and Pinot Noir planted maybe 20 or so years ago, but that also has quite of a bit of apple plantings, primarily dessert varieties (Royal Gala, Pink Lady, Granny Smith, etc) but also some mystery (non-palatable) apples thought to be cider varieties, which are used for ‘Heritage’. Roughly 4 kilometers south of Quilly’s, the Apple Farm sits at the edge of one of the many belt-like ancient sand dunes in the area.
Limus means “seaweed” in Bislama, the official language of Vanuatu, South Pacific. I was pretty into seaweed there for a while, and also pretty into coconuts, so spent a while on some remote South Pacific beaches getting to know the locals, their language and their seaweeds, hence the name. Now I make preservative-free (natural if you like, but I’m still getting my head around what this means to different people so prefer not to say it) wine with my partner Anna in the southernmost and easternmost part of South Australia, Mount Gambier, within the Limestone Coast, a region known mostly for its big dog Cabernet’s. Down in the “Mount” we do things a bit differently though. It’s a tiny region dotted with mostly miniscule blocks of Pinot Noir, Chardonnay, Riesling and Sauvignon blanc, which allows us to make wines from varieties we love and also organically farm the majority of our own fruit (right now we lease 5 small vineyards that cover 6 hectares of Pinot noir, Chardy, Riesling, Sauv blanc, Pinot gris and Cab sauv). The fruit that we do buy comes from organic or biodynamic vineyards within or close to the region to try to represent this unique little spot the best we can (and, well, I hate driving).