It is sometimes said that cider is the "countryman's wine", and cidermaking in fact belongs to winemaking tradition. First known from the British Isles and further developed in Spain and France, cider is quite simply a fruit wine made from apples. But the simplicity ends there – since as with wine, the type of fruit, terroir, juicing, yeast, fermentation, temperature, finishing process, and aging will all contribute to the character of the final product.

   We are currently developing about ten different beverages, including traditional sparkling ciders both sweet and dry, naturally bottle-conditioned to have that refreshing effervescence; apple ciders co-blended with real cherry or apricot both grown on-site; dry-hopped ciders that lean-in to ale-like IPA character; still bodied oak-aged applewine reminiscent of a Chardonnay; high-mousse, dry/brut applewine made with champagne yeast and extra time; a Spanish-styled sidra fermented with wild orchard yeasts on imported European chestnut; and even a bold ice cider we plan to blend with fragrant bisongrass.

   We hope to have the first batch of 2026 ready for tasting and sales around the beginning of December. No orchard visits this year, but stay tuned for a winter surprise!