Continuing the theme of Aussie ciders I’ve reviewed named after water fowl, Lucky Duck and Sitting Duck being the other two, Gilbert’s The Goose is made by the Gilbert Family of wine makers. This is one of only a handful of Aussie ciders made with traditional British cider apples. The Foxwhelps and Kingston are blended with the eating apple developed here in Australia: Pink Ladies and Granny Smiths.
Like Napoleon Cider, The Goose is made by wine makers. I think it would be an easier transfer of skills between grapes and apples compared to the transition from brewing beer to fermenting apples. Wine and Cider making require you to focus on the fruit’s juice and how yeast act on it. A delicate balance of flavours is needed to make a great drink. A good wine maker has the potential to be a good ciderist. So can the boutique winery make a quality boutique cider?
There is a very subtle appley scent, but there isn’t much of it. There might be a bit of lemon zest in there but you would need to hold a magnifying glass to your nose to smell it.
This is the other end of the spectrum to the Custard & Co Cider. Gilbert’s The Goose is the one of the driest ciders I’ve ever had. There is a strong acidic taste that comes from eating apples. I thought there would be more tannins, from the British varieties, forcing me to pucker my lips. The dryness makes for a nice crisp finish. The large bubbles are well spread out, so overall it’s not overly carbonated.
Final Thoughts on Gilbert’s The Goose
This was unexpectedly acidic. The dryness is refreshing when it’s nice and cold. If you’re expecting the big round flavour and awesome tannins from the English apples you could be disappointed but don’t let that put you off giving The Goose a go. I suspect they don’t make up a large percentage of mix due to the relative rarity. A few more Foxwhelps and Kingston Blacks may help balance the cider out. If you like yours Ciders acidic they this is one of the best acidic dry ciders I’ve had. The simple understated label stands out on the shelf among the other brightly coloured labels, perhaps borrowing from the wine world’s “nice label, nice wine” creed that some use when choosing a wine to buy. After a hot and dusty day this should flush the dust away nicely. Best served cold. I really enjoyed The Goose’s bold acidity.
|Product||Gilbert’s The Goose|
|Company||Gilbert by Simon Gilbert|
|Country of Origin||Australia|
|Region||Mudgee, New South Wales|