Cherry Lane Sparkling Cider

Victoria is known for its cherry trees for good reason — their blossoms herald the beginning of spring as they festoon city boulevards. BC apples are infused with local sweet and sour cherries, resulting in a beautiful sparkling rosé sipper. 

How We Make This Cider

To craft Cherry Lane, we slowly ferment cider from British Columbian apples in stainless steel tanks using carefully selected champagne yeast. Once fermentation is complete, the cider is racked and clarified, and finally, just before bottling, we add a dosage of sweet cherry and sour cherry juices.

Tasting Notes & Food Pairings 

• Appearance: Deep rose with amber notes
• Aromas/ Flavours: Cherries and apple skins
• Acid/ Sweetness: Semi-sweet, balanced with sour cherry acidity
• Mouthfeel: Gently effervescent, smooth with minimal tannins, long finish

Food pairings: Cherry Lane pairs well with darker meats such as roast duck or venison. For dessert try it with a dense chocolate cake or traditional cheesecake.

Good to Know

• 9.9% ABV
• 750 ml clear champagne glass with crown cap + flip top for re-closure
  
• Produced on-site in Saanichton, BC, Canada

Awards

• 2023 BRONZE - Northwest Cider Cup
• 2021 BRONZE - GLINTCAP 
  

Canadian Invasion Series

Healthy land is imperative for orchards and natural areas to thrive, not just for Sea Cider, but for all of us. We all need productive agricultural land to help feed our communities, and this means having healthy and natural areas to provide a balanced ecosystem with clean air, carbon sequestration and habitat for wildlife. At Sea Cider, we pay close attention to the connection between our orchard and the surrounding areas. Our farm comprises both orchard and forest. Our orchard benefits from our forest, which provides wind protection and habitat for birds which feed on harmful insects; while our orchard provides flowers and sunshine for indigenous insects such as mason bees to thrive.

This symbiotic relationship is threatened by invasive plants. On the west coast, well-known invaders include the Himalayan Blackberry, Scotch Broom, English Ivy and Daphne. These tenacious plants take over land, pushing out indigenous species and degrading ecosystems. When such invasive species are present on farms and in forests, they inhibit the growth of more beneficial plants, and they degrade soil quality.

To raise funds and awareness, Sea Cider has created the Canadian Invasion Series. Each cider in the series is made by pressing the best of BC’s apples, fermenting the juice with champagne yeast, and then infusing the cider with fruit, botanicals and other ingredients from Sea Cider's farm, forest and surrounding BC farms. With community at its core, Sea Cider supports local non-profits improving our environmental health thanks to sales from the Canadian Invasion Series.

Products in the Canadian Invasion Series include, in preferred tasting order: Wolf in the Woods; Ruby Rose; Birds and the Bees; Sassamanash; Bramble Bubbly; Cherry Lane; Witch's Broom.