The cellar is a place of alchemy and repose. Below the roots of our farm, away from the light of the sun, the cellar is calm, cool and composed. It is a place of Yin, where Earth energies infuse into our wines. It is here wherein our wine is allowed to age and transform by a succession of yeasts and bacteria. Aging wine in a cellar is a process of healing, where chemistry, ecology and subtle energy converge. The cellar at Fable Farm Fermentory has evolved over the years. We embarked upon our journey making wine in the cellar of a village farmhouse from the 1800’s. We then expanded into commercial production of cider in the barn connected to this farmhouse where seasonal temperature fluctuations brought too much heat and humidity in the summer and at times would freeze our barrels of wine in Winter. 2016 has brought many blessings our way, one of which is an underground cave, dugout against a bedrock shelf and situated down slope from a centuries-old apple orchard. This concrete fortress is a cloak of consistency, protecting our ciders from the ups and downs of the outside world. It is here where we both barrel-age and bottle-age most of our ciders before sending them to market.
Although many people claim that cider does not age well, this has not been our experience. Even without using sulfites at bottling, we have noticed that many of our ciders get better with time, albeit our oldest ciders are only 5 years old (2011). This may be attributed to the diverse yeast-bacterial ecology present in our cider, and the slow-and-steady nature of our fermentations. In addition, higher quantities of tannic acids and acidity are generally present in our ciders due to the fact that we use a lot of bitter and sharp cider apples, age in oak barrels, and often practice extended contact of the cider on its pomace.