Press Release 02/13/25

FOR IMMEDIATE RELEASE                                                               

 

MEDIA CONTACT:

Christa Graff

Graff Public Relations, LLC

435-640-7921

christa@graffpr.com

 

DENDRIC ESTATE MOVES THROUGH TANK RACKING & BÂTONNAGE ON WINTER FERMENTATIONS

 

KAMAS, Utah (Feb. 13, 2025) — 

As Utah's Dendric Estate edges closer to the release of their first premium dry ciders in June 2025, the mountain cidery proceeds through vital tank racking and bâtonnage phases of winter fermentation.  Follow each step at @dendricestate on Instagram and TikTok.

 

“We're in the heart of our secondary fermentation, a key stage which enhances the cider's flavor, texture, and structure," said Dendric Estate Co-Founder Brendan Coyle.  "This meticulous step informs the quality and complexity of our final product, which we're very much looking forward to sharing this June."

 

Winter fermentation progress is well underway, specifically tank racking and bâtonnage processes.

 

Tank Racking

When the juice from fall 2024's crush and press season completed its primary fermentation, the cider was left to settle, allowing most lees (yeast and sediment) to collect at the bottom of the tank.  Through a process known as "tank racking," the cider was carefully transferred to a clean secondary fermentation tank to separate the cider from the bulk lees, which provides for a cleaner and more refined flavor profile in the cider.  Racking is performed with precision to avoid oxidation, which could compromise the cider's freshness and flavor profile.  Upon completion, the cider was left to age on fine lees, which is the live yeast still in suspension in the cider after racking.  This deliberate step ensures delicate, fresh and bright aromatics are preserved and not compromised by prolonged contact with sediment.

 

Bâtonnage

This secondary fermentation stage utilizes a traditional wine making technique known as "bâtonnage," a stirring and lifting of the yeast back into suspension.  After racking, the fine lees slowly settle on the bottom of the tank over time.  The lees are then carefully stirred back into suspension using a bâton (a stirring tool), allowed to settle, and stirred again.  This process is typically repeated many times over several months to add body, enhance mouthfeel, impart a smooth, creamy texture to the cider, promote the development of a bready/brioche character, and soften acidity, resulting in a balanced, harmonious bright finish.

 

Product Releases

The first products by Dendric Estate will be available in Utah in June 2025, followed by regional expansion and direct-to-consumer online sales shortly after.

 

For more information about Dendric Estate, visit dendricestate.com or contact Christa Graff, of Graff Public Relations, at christa@graffpr.com or 435-640-7921.

 

About Dendric Estate

Nestled in the Kamas Valley of northeastern Utah, just 20 minutes from Park City, the 20-acre Dendric Estate is a premier mountain cidery with a mission to protect and nourish the land through environmentally sustainable practices. The Dendric Estate orchard provides a stage for growing classic apple varietals that balance tannins and acids, to produce dry, complex ciders that celebrate the fruit and the environment it comes from. For more information, follow Dendric Estate on Instagram, TikTok, or visit dendricestate.com.   

 

 

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