Magical floral aromas lead to lucid acidity with a citrus kissed finish. Made from only a single varietal, the tiny Wickson Crab, sourced from two orchards. Pairings – goat cheese, halibut, or pork 8.2% Alc., 0.5% Res. Sugars. Cold ferment 2 months, aged 6 months Harvest, 17% Culver, Oregon, 83% Hood River, Oregon. Named after E.J. Wickson, famed author of “California Fruits” by his friend and breeder of the Wickson Crab, Albert Etter. Albert Etter’s 1947 patent for Wickson Crab reads “It is a cross of Newton crab and Spitzenberg crab.” While this may be confusing to most since these parent varieties are unrecorded, there will be no dispute that Wickson Crab makes grand cider. ABV: 8.2%
Wickson
