Germans should travel more often to Australia or New Zealand as this is when they usually fall in love with cider. Right after Phillipp tried local Tasmanian cider while on his trip to the land of Tasmanian devils, he gave Micheal a call, and persuaded him to establish a cider-making company producing craft cider in Germany. Since they both come from an area of Germany also known as Viezstrasse or Route du Cidre, it was just a matter of finding the right cider maker who could help them with their business concept. They finally met Wolfgang Schmitt, an award-winning Apfelwein-maker from Memmingen (Saar), who has an old apple orchard with apple trees planted as far as in the 1920’s. The thing was Wolfgang has never manufactured any cider in his life, only Apfelwein, which is not the same. It took Wolfgang one year to develop a cider recipe, but here it is, Phillipp’s and Michael’s first cider, the Satter Apfel. Let’s see what Wolfgang manufactured for the guys from ApfelDieb.Company: ApfelDieb
Place of Origin: Stuttgart, Baden-Württemberg, Germany
Apples: a blend of Rheinischer Winterrambour, Belle de Boskoop, Roter Bellefleur, Blaucher Wädenswill, Roter Trierer Weinapfel, Gewürzluiken, Erbachhofer Weinapfel and others.
Sweetness as per label: dry
Package type: 275ml clear glass with crown cap
Recommended type of glass: white wine glass or pint glass
Appearance: pours a clear golden with a quickly dissipating white head. Medium to high carbonation. Body is low.
Aroma/Nose: the nose is slightly sweet and exhibits notes of oak, regular and burnt caramel, red and yellow apple and baked caramelised apple. Underlying hints of white wine, smokiness and apple juice add complexity to the aroma.
Taste: it starts slightly sweet with caramel, low to medium acidity and a touch of burnt caramel bitterness. The mid-palate shows lingering smokiness in the beginning, which gets weaker with each sip, yellow and red apple with a hint of lemon and subtle oak. Finishes with low astringency and a subtle lingering caramel bitterness and a hint of apple seeds, with something earthy.
Overall: the last few German ciders that I sampled tasted rather average. However, Apfeldieb’s Satter Apfel is the first cider from Germany that has a full, exceptional and rich palate with nicely balanced sweetness and acidity. I especially enjoyed the lingering subtle burnt caramel flavour with refreshing caramelised baked apple. It may sound weird but it’s really delicious and makes this cider really special. Since it is an English style cider, it is food-friendly and should appeal to everyone. I hope that the Satter Apfel will be available soon in Berlin as I wouldn’t mind having it more often. I enjoyed it. Well done! 4.5/6
Availability: Fruchteria in Saarbrücken. Check their facebook for updates.
Price: product sample was sent to me by Phillipp from ApfelDieb for testing.