Learn about our Cider and Perry.
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A dry sparkling cider made from a blend of early season apples harvested in the 2023 season. Wild fermented, bottle conditioned.
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“Wassail” (unidentified standard tree, early season; possibly Early Mac)
Mixed wild seedling varieties
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7.1% abv
<50ppm total added sulfites
18 cases produced
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A gently sparkling cider made from a blend of seedling and cultivated varieties, harvested in the 2024 season. Fruit harvested in New York (61%), Ohio (38%), and Pennsylvania (1%).
Wild fermented, bottle conditioned.
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Cultivated varieties: Redfield (American bittersharp), Jonagold (American sharp), Porter’s Perfection (English bittersharp)
Seedling varieties: Rock Red (sharp), Knife’s Edge (bittersharp), Bolter Snow (mild bittersharp)
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8.2% abv
<75ppm total added sulfites
32 cases produced
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A dry sparkling cider made from estate-grown fruit ( a single standard tree) harvested in the 2024 season. Wild fermented, bottle conditioned.
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“Wassail” (unidentified standard tree, early season; possibly Early Mac)
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7.8% abv
<50ppm total added sulfites
19 cases produced
A dry, sparkling perry made with tannic pears foraged from wild seedling trees
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A dry, sparkling perry made from tannic wild seedling pears foraged in the 2024 harvest from New York (98%), Pennsylvania (1%), and Ohio (1%). Wild fermented, bottle conditioned.
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A press blend of late season seedling varieties, many of them highly tannic.
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7.0% abv
<75ppm total added sulfites
Chaptalized before fermentation for stability (fully fermented)
22 cases produced
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A dry, sparkling cider made using only fruit foraged in 2024 from wild seedling trees growing in the Walhonding Watershed. Wild fermented, bottle conditioned.
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Mixed seedling varieties, including a bittersharp we’ve named Cosh Bottoms Bitter and an aromatic sharp we’ve named Troyer Brannte
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8.4% abv
<50ppm total added sulfites
20 cases produced
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A dry, sparkling cider made with a blend of cider varieties from the 2023 harvest and reserved juice from the growing orchard, 2020-2023. Wild fermented, bottle conditioned.
The reserved juice was cryoconcentrated (frozen, then only partially thawed) before being added to the tank and fermenting to dryness.
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Geneva Tremlett’s (English bittersharp)
Amère de Berthecourt (French bittersweet)
Assorted cider fruit as cryoconcentrated juice, including Dabinett, Wickson, Golden Russet, and Porter’s Perfection
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12.6% abv
<50ppm total added sulfites
19 cases produced
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A dry, lightly sparkling cider made from tannic cider varieties using early season 2024 estate-grown fruit. Richly flavored, full-bodied, wild fermented, and bottled on lees.
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Geneva Tremlett’s (English bittersharp)
Hewe’s Crab (American bittersharp)
False Yarlington (English bittersweet)
Muscat de Bernay (French bittersweet)
Bramtôt (French bittersweet)
Frequin Rouge (French bitter)
Marlborough Bitter (new American bittersweet)
All fruit grown in our orchard
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8.4% abv
<50ppm total added sulfites
17 cases produced
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A dry, sparkling cider made with a 2024 press blend of two tannic seedling varieties. Wild fermented, bottle conditioned.
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Marlborough Bitter (early season bittersweet)
Smoketown Crab (early season bittersharp)
Fruit was harvested from original mother trees and from grafted trees in our orchard
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8.0% abv
<50ppm total added sulfites
11 cases produced