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Available for purchase online with delivery to 41 States across the country! 


Orders fulfilled by our friends at Eden Specialty Ciders in Newport, VT.

Our ciders are also distributed across the state by Vermont Wine Merchants.  If your favorite store doesn't carry us, let us know and we will do our best to make it happen.

Currently Available
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Made from a blend of apples from wild trees and the old orchards at Newhall Farm.  Some crabs and European cider varieties were also added to boost tannins.  The cider was fermented with native yeasts, with about half of the batch spending time in old bourbon and rye barrels.

This briskly sparking dry cider is medium bodied with refreshing acidity and moderate tannins. The nose is fruity, with some vanilla and spice contributed by the barrels, followed by baked apple and lemon.  The finish is dry and cleansing.  It should evolve in bottle for several years at least.

This cider is best served chilled, in a white wine glass or champagne flute.  A great lower alcohol aperitif, it is also very food friendly.  240 cases made, available in 750ml and 375ml.

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After pressing our red wine, the left-over pomace was added to apple juice made from some of our younger trees.  This mixture was allowed to ferment for a week before being repressed for maturation in tank. Spontaneous malo-lactic fermentation took place.  Un-fined, un-filtered, and refermented in bottle.  

This dry, sparkling cider pours a pale garnet red.  The nose is delicate, with floral and red fruit notes.  Raspberry and strawberry are most noticeable, with apple lurking in the background.  The fruit flavors continue on the palate, along with minerality.  Cherries become noticeable in the finish.  It is kept refreshing by good acidity and a touch of grape tannins, along with the cleansing effect of the bubbles.

Best served in a white wine glass at 40 to 45 degrees, this cider can be drunk by itself or with a wide range of foods.  120 cases made.

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Some of our apples were allowed to freeze on the tree prior to harvest in December and January.  The frozen fruit was then pressed very slowly, and the first fraction of the press run reserved to make this cider.  Serial racking and temperature management were used to arrest fermentation with residual sugar of 95 g/l.

The cider has intense apple character along with caramel, brown sugar, and wet rocks.

48 12X375ml cases made.

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