I’ve heard of many brewers, engineers or musicians, who eventually turned to cider making, but this is the first time I hear that a winemaker by profession started doing cider. Paul is an Australian with Latvian roots who together with his childhood friend from Latvia, set up a cidery in 2016 called Mūrubūdu. Today, I’m sampling the Mūrbūdu Pussauss Abolu Sidrs, their semi-dry. Company: Mūrbūdu Sidra Darītava
Place of Origin: Ērģemes pagasts, Valkas novads, “Klētnieki”, Latvia
Apples a blend of local apple varieties
Sweetness as per label: semi-dry
Package type: 330ml amber glass with crown cork
Recommended type of glass: wine glass or snifter
Appearance: pours a clear golden with a little head that quickly dissipates. Low carbonation. Body is low.
Aroma/Nose: the aroma is strong with notes of baked and fresh yellow apples, mirabelle plums and distant caramel.
Taste: my first taste is dry with a touch of sweetness and low to medium acidity of lemon. Then it gets lightly watery with notes of fresh yellow apples and baked apples, mirabelle plums and light astringency. Finishes dry with a note of lemon and a touch of caramel.
Overall: Looks that Latvian cider makers have a very strong representation as they can make a very decent cider. The Mūrbūdu Pussauss Abolu Sidrs doesn’t taste semi-dry as advertised. I would classify it as something between dry and semi-dry. Britons would say it’s medium dry. The nose is strong and clean with a hypnotizing note of baked apples. I never had cider with such pure notes of baked apples. It’s like I could actually taste baked apples in front of me. Taste-wise, notes are quite similar as on the nose. Not so many flavours as I would wish for but I enjoyed having it. I actually thought it was delicious and would like to have it again. It could go well with food such as pork or veal. If there were more notes, I would be more generous with my rating. 4/6
Price: Mūrbūdu Pussauss Abolu Sidrs was a sample provided by Paul from Mūrbūdu.