Every bottle is pressed, fermented, and aged on the property — from bone-dry single-orchard releases to spontaneous wild ferments and traditional méthode-champenoise heritage cuvées.
'24Northern Spy and Roxbury Russet from the windward block, eight months tank fermentation. Crisp green apple, white pepper finish, bone dry — our most-asked-for cider on the bar.
'24Estate-blended Cortland with a touch of Empire. Soft caramel, ripe orchard fruit, and a gentle 12 g/L residual that makes it the easiest entry point on the menu.
'24Spontaneous wild yeast, nine months in neutral oak. Funky, brett-driven, with structured tannin from foraged crab apple. Decant; it opens up over an hour.
'23Bittersharp blend of Foxwhelp, Kingston Black, and Yarlington Mill. Méthode champenoise, fourteen months on the lees. Fine bead, lasting tannic finish.
'24Late-additioned Citra, Mosaic, and Galaxy on a dry cider base. Tropical, juicy, sessionable — released in 16oz tall cans every other Friday.
'21Fresh-pressed juice fortified with our apple eau-de-vie, aged three years in a calvados barrel from Pays d'Auge. Serve chilled, before dinner, with aged comté.
'23100% Foxwhelp from the south slope, single-vintage bottling. Sharp, structured, deeply tannic — the most assertive cider we make.
'24Single-cultivar Roxbury Russet, slow tank fermentation. Earthy, nutty, gently honeyed despite being fully dry — pairs uncannily with aged sheep's milk cheese.
'22Two-year cellar wild, fully attenuated, with a long mineral finish. Reserve allocation — released only to bottle club members and walk-in tasting room guests.
'24A gentle, off-dry single-orchard Cortland with rose-water aromatics and 18 g/L residual. Drink it cold on a porch in late August.
'24Single-variety Kingston Black, méthode ancestrale on natural sediment. Burnished, dry, leathery — built for slow drinking with grilled lamb.
'25Late-press 2025 Newtown Pippin, currently in tank — releasing summer 2026. Bottle club members get first allocation; reserve via the club page.
Fully fermented, less than 5 g/L residual sugar. Bone dry on the palate, food-friendly.
10-25 g/L residual. Soft, approachable; the easiest entry point for guests new to dry cider.
Spontaneous wild yeast fermentation, oak-rested. Funky, brett-driven, structured tannin.
Traditional bittersharp blends, méthode champenoise or ancestrale. Long lees aging.
One cultivar, one block, one vintage. Built to express the orchard, not the cellar.