A limited release blend of Porter's Perfection, Dabinett and Northern Spy apples. This wild-fermented cider undergoes three partial fermentations, each carefully interrupted at the perfect moment to preserve the fresh apple character while still adding many layers of complexity. Bottled unfined and...
A throwback to the original American dry cider; made with a higher concentration of heirloom and bitter cider apples. Aged it on the lees for 10-12 months, and then lightly carbonated. It walks a tightrope of finesse and intensity. Its clean, crisp mouthfeel is balanced by bitter notes and a spine...
This cider undergoes a third fermentation, which is stopped midway to introduce those sour notes on the palate. Aromas of wildflowers and honey are followed by a wave of citrus and pickled pear notes. Lightly carbonated, off-dry in style with zesty acidity providing endless opportunities for...
Fermented slowly for about 2-3 months. When the cider reaches just the right amount of sweetness, fermentation is halted; the cider is then filtered, lightly carbonated, and bottled. This is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch...
Inspired by the cider tradition in the Basque Country, they wanted to make a dry, wildly natural cider with beautiful acidity. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. Aged on the lees for a minimum of 6 months....
Lurra is made with bittersweet and bittersharp crab apples and cider apples, undergoing two partial fermentations and bottled with minimal sulfur, unfined and unfiltered. Dry, wth soft tannins and mineral-driven palate, showing stone fruit, lime zest and a crisp and refreshing finish.
Pomme Rouge is a limited release co-ferment of apples and grapes, composed of 51% Northern Spy, Dabinett, Rhode Island Greening Apples and 49% locally grown Marquette Grapes. Bottled unfined and unfiltered, showing notes of sour cherry and raspberry with a touch of natural effervescence.
