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


*artwork by Holly Nielsen

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


*artwork by Holly Nielsen

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


*artwork by Holly Nielsen

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

Two varietal blend of Rhode Island Greening and Jonathan apples, barrel fermented.


*artwork by Elizabeth Roberson White

Winesap

Green Johnny

Half Bartlett Pears, half Warren. Sour with a small amount of residual sweetness.


*artwork by Holly Nielsen

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


*artwork by Elizabeth Mordensky

Newtown Pippin

Pomegranate Cider

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 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.
9.6% ABV

This cider is a marriage of tart, heavenly pomegranates with aromatic, flavorful Winesap and Newtown Pippin heirloom 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. A small amount of yeast sediment may be present in the bottom of the bottle. This is a live product- avoid extreme heat. Serve chilled.


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

8.4% ABV

Our Currently Available Ciders

We take pride in our cider being a local or regional product. Made from a blend of apples from Noble Orchard in Paradise and Irvine Orchard in Gridley- both within 30 miles of Chico- this is as local as you can get. The varieties contained in this cider are 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
7.7% ABV

Chico Cider

This perry is a combination of Warren pears grown at Woodleaf Organic Farm in the foothills above Oroville and  Bartlett pears grown by Larsen Orchard in Camino. The fruit was pressed during the harvest season. The perry was naturally fermented in neutral French oak red wine barrels. The presence of sorbitol in pear juice, a natural unfermentable sugar, lends itself to a slight residual sweetness that is smooth on the tongue. The perry is bottle conditioned for natural carbonation. A small amount of yeast sediment may be present in the bottom of the bottle. This is a live product- avoid extreme heat. Serve chilled.

Farmhouse Dry Cider

Woodleaf Perry

With several apples worth of juice in one bottle, why not drink your daily apple? This artisanal cider is a blend of two American Heirloom varieties from Northern California. It's a combination of Jonathan apples from Philo and Rhode Island Greening apples from Sebastopol. 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. This is a live product- avoid extreme heat. Serve chilled.

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