NOK Vino
Concord, New Hampshire
All the wines we make are from hybrid grapes and apples that are either unsprayed, or farmed using organic/biodynamic/ecological practices. We do not add yeast, enzymes, sugar, tannin, water or anything else to our wines. Sometimes, depending on the year and the wine, we may add a small amount of sulfur dioxide (sulfites) to our wines to keep them stable. The legal limit of sulfites in the US is 300 parts per million, however the maximum we add is 30 parts per million. Aside from that, we add nothing to the wine. Well-farmed grapes, native yeasts, time and love are our ingredient list. This is real wine!
The wines taste unique, because this is a unique and intense place to grow grapes. So, our wines taste, smell, and look different than wines made using industrial techniques. This is something to be celebrated; they are a true expression of what New Hampshire wine can be!
2022
NOK
Pomme Pink
Friendly & Uplfting Vibrant Pink Cider Wine
Red wine grapes, apples
Red grape skins & stems from 4 different vineyards: Marquette, Frontenac Noir, Marechal Foch, DeChaunac, Sabervois, St. Croix, Noiret. Apples from 100 yrs old trees in an abandoned orchard, all types,
mostly dessert apples but some cider too. Wild/spontaneous fermentation :)
The apples were frost-cured for 3 weeks, then ground up into a mash, then all the
grape skins & stems mentioned above went into the mash in an open top fermenter at ambient temperature. 25% of the apple grape mash volume was removed and pressed, and that juice added back into the co-maceration to make it easier to manage the cap. Punch downs once a day for 3 weeks, then pressed and bottled after 4 months in FlexTank egg.
2022 had abundant ripe and balanced fruit, best vintage in NH since 2017.
Fruity, Fresh, Floral
2022
NOK
Suspended in Amber
Amber cider wine shimmering with autumn sunset energy!
White wine grapes, apples, pears
White grape skins & stems from 5 different
vineyards: Catabwa, White Concord, Sevyal Blanc, La Crescent, Itasca, St. Pepin, Frontenac Gris, Brianna. Apples from 100 yrs old trees in an abandoned orchard, all types, mostly dessert apples but some cider too. Wild/spontaneous fermentation :)
The apples & pears were ground up into a mash, then all the grape skins & stems
mentioned above went into the mash. 25% of the volume was removed and pressed, and that juice added back into the co-maceration to make it easier to manage the cap. Punch downs once a day for 4 weeks, then pressed and bottled as pet nat. Bottled 2/17/23, Disgorged 9/6/23.
Ryan Williams created this wine! 2022 had abundant ripe and balanced fruit, best vintage in NH since 2017.
Fizzy, Fresh, Floral
