We start by harvesting apples at the peak of ripeness from the California Cascade and Sierra foothill regions above our home in Chico. American Heirloom varieties that have a rich tradition in cider-making are used including King David, Arkansas Black, Jonathan, Winesap, and Newtown Pippin. We make cider seasonally during the harvest, as it was done traditionally. The fresh pressed juice is fermented in neutral red wine barrels. No sulfites are used so the wild yeasts present on the fruit are allowed to play a role in the fermentation, leading to an exciting complexity. The cider is fermented fully dry. At bottling, a small amount of fresh juice is added so that the cider is naturally carbonated from bottle conditioning. This is a live product- refrigerate or cellar.

*Available in 750 mL bottles and on draft at select establishments.
8.5% ABV

The legendary Newtown Pippin has a long, illustrious history in our country. It was discovered growing as a seedling on Long Island in the mid 1700s and is one of the oldest cultivars in the U.S. Thomas Jefferson himself proclaimed it to be a superior apple. Its rich aromatic flavor results in a complex and flavorful cider. This cider is wild fermented to complete dryness in neutral red wine barrels. Our cider is bottle conditioned, with a small amount of fresh juice added back during bottling for natural carbonation. As a result, a small amount of yeast sediment may be present in the bottom of the bottle. Being a live product, it should be refrigerated or cellared.

*Available in 750 mL bottles and on draft at select establishments.
9.6% ABV

Farmhouse Dry Cider

Our flagship barrel-aged, wild fermented cider
featuring a mix of American heirloom varieties,
but predominantly King David apples.


*artwork by Holly Nielsen

With several apples worth of juice in one bottle, why not drink your daily apple? This artisanal cider is a blend of the American Heirloom varieties King David and Winesap mixed with Mutsu, a tart apple that originated in Japan, along with the common dessert varieties Golden Delicious and Fuji. The apples were pressed during the harvest season. The cider was fermented to dryness and bottle conditioned for a clean, easy drinking, and refreshingly sparkling flavor. A small amount of yeast sediment may be present in the bottom of the bottle. Being a live product, it should be kept cool.

*Available in 750 mL bottles and on draft at select establishments.
8.3% ABV

Our Currently Available Ciders

The Winesap apple is an heirloom variety commonly said to have a vinous, or wine-like, flavor and has a long history of being used for cider. It was at one time a major commercial variety, especially in the southern states. It produces well in warmer climates, including California. All the apples used in this cider come from the Sierra foothills. The cider is wild fermented to full dryness in neutral French oak red wine barrels. At bottling, a small amount of fresh juice is added so that the cider is naturally carbonated from bottle conditioning. This is a live product and extreme heat should be avoided. Serve chilled.

*Available in 750 mL bottles and on draft at select establishments
8.1% ABV

Winesap

Apple-a-day

Wild, barrel fermented dry cider made from 100% heirloom Winesap apples


*artwork by Elizabeth Mordensky

Newtown Pippin

Champagne-like, modern dry style cider that incorporates some dessert fruit with heirloom varieties and is not barrel aged so it has less barrel flavor and "farmhouse-y" funk.


*artwork by Elizabeth Roberson White

Single Varietal Cider made from 100%
Newtown Pippin apples, one of the most classic of American heirlooms.


*artwork by Holly Nielsen