The Baldwin apple was developed from a seedling discovered in Wilmington, Massachusetts in the early eighteenth century. It is a very firm, coarse fleshed, sweet and tart apple with spicy character. Excellent for pies, sweet and hard cider, and wine. Baldwin apples are one of our favorite apples for the production of wines and cider.
Apples are crushed and pressed and the juice settled. The must is fermented in stainless steel tanks then aged in American oak barrels for 3-6 months. The wine is bottled with less than 1% residual reducing sugar.
In the bottle the wine ages well for 1-2 years, but is ready to drink as soon as it rests for a fortnight after bottling.