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


*artwork by Holly Nielsen

Winesap

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 cidermaking are used including King David, Arkansas Black, Jonathan, and Winesap along with Harry Masters Jersey bittersweet cider apples. 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

Ginger Pear Cider

Heirloom Blend

Pomegranate Cider

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

Newtown Pippin

We take pride in our cider being a local or regional product. Made from a single orchard blend of apples from Irvine Orchard in Gridley- only 25 miles from the cidery- this is as local as you can get. The varieties contained in this cider are Fuji, Newtown Pippin, Winesap, Granny Smith, and Pink Lady. The fruit was pressed during the harvest season. The cider was wild fermented with the yeast on the fruit to complete dryness and bottle conditioned for a refreshingly sparkling natural carbonation.


*Available in 500 mL bottles and on draft at select locations
7.5% ABV

25% pomegranate, 75% apples. Local fruit- tart, ruby red.


*artwork by Holly Nielsen

Our Currently Available Ciders

The legendary Newtown Pippin has a long, illustrious history in our country. It was discovered growing as a seedling in Queens in New York City 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.
8.6% ABV

Our flagship barrel-aged, wild fermented cider featuring a mix of American heirloom and bittersweet cider varieties.


*artwork by Holly Nielsen

Farmhouse Dry Cider

Irvine Orchard Cider

This artisanal cider is made from a blend of some of my favorite apple varieties- King David, Newtown Pippin, Winesap, and Arkansas Black. These heirloom apples are loaded with complex aromatic flavors that make them amazing apples to press and ferment into cider. These apples were grown at two different mountain orchards- one in the volcanic soils of the foothills of Mt. Lassen just north of Chico, and the other orchard is in the Sierra Foothills in Camino. The apples were pressed during the harvest season. The cider was fermented fully dry in neutral red wine barrels with native yeasts and bottle conditioned.

*Available in 750 mL bottles and on draft at select establishments.
9.2% ABV

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


*artwork by Elizabeth Mordensky

Half Bartlett Pears, half Golden Delicious apples with fresh ginger. Sour with a small amount of residual sweetness.


*artwork by Holly Nielsen

Lighter bodied, easy drinking blend of dessert and heirloom varieties with just a hint of funk.



A blend of four different classic heirloom apple varieties


*artwork by Elizabeth Roberson White

You might’ve had a ginger pear cider  before, but not like this one. We started with freshly harvested Bartlett Pears and Golden Delicious apples from the Meyer Ranch in the foothills above Placerville. The fruit was pressed during the harvest season. Freshly grated ginger root was added to the tank during fermentation. The presence of sorbitol in pear juice, a natural unfermentable sugar, lends itself to a slight residual sweetness that is smooth on the tongue. Bottle conditioned.


*Available in 500 mL bottles and on draft at select locations
7.4% ABV

This cider is a marriage of tart, heavenly pomegranates with aromatic Pink Lady apples. The pomegranates were lovingly grown by Sky Lake Ranch in Chico and the apples were tended to by Irvine Orchard in Gridley, making it a truly local product. The fruit was pressed during the harvest season. The cider was fermented to dryness and bottle conditioned for a sparkling, complex flavor with a notable acidity and sourness.


*Available in 500 mL bottles and on draft at select locations

7.5% ABV