Our ciders represent an exploration and embrace of our wild Vermont landscape. We seek out and catalogue wild apple trees in the Northeast Kingdom, some on our own farm, others along roadsides and from deeper in The Kingdom, all the way up to Canada’s doorstep. These trees, seedling offspring of old, cultivated orchards, or perhaps the chance growth of a discarded apple, are everywhere in this part of the world. We’ve long been intrigued by the mystery they hold and the potential they bring. We blend these wild apples with heirloom varieties from partner orchards to form our dry farmhouse ciders.
Apples With Character
Apples are fresh pressed here at our farm then slowly fermented, often leveraging only the naturally occurring resident yeast and bacteria present on the apple skins. Over the course of the fall and winter we allow the cider to complete fermentation and mature in stainless steel, oak or glass vessels. We never filter, or add stabilizers, fining agents or sulfites. Our cider is bottle conditioned and will continue to evolve gracefully for months or years to come.
A Natural Process
We use heirloom apple varieties blended with wild-foraged apples from Vermont’s Northeast Kingdom. Expect a sparkling, fully dry cider with bright acidity, a dry, tannic finish and fresh from the tree aromatics.
Apple Varieties Include: McIntosh – Cox’s Orange Pippin – Harrison - Burford's Redflesh - Dabinett - St Edmunds Russet - Newtown Pippin - Northern Spy - Hewe’s Crab - Redfield - Roxbury Russet - Virginia Winesap - Wickson Crab - Prairie Spy - Tolman Sweet – Golden Russet - Ashmead’s Kernel - Wild-foraged Northeast Kingdom apples
Cider Composition
