Some of our apples were allowed to freeze on the tree prior to harvest in December and January. This frozen fruit was then pressed very slowly, and the first fraction of the press run reserved to make this cider. Serial racking and temperature management were used to arrest fermentation with residual sugar of 95 g/l. The cider has intense apple character along with caramel, brown sugar, and wet rocks. Though it is drinking very well now, this cider should continue to develop in bottle indefinitely.