A bottle conditioned cider that is very similar to an apple champagne. Great for that special celebration!

Dry single varietal of the Wickson Crab apple. Bright and tart. Fruity and floral aromas lead to pineapple and passionfruit on the palette.

March's Cider of the Month is GoldRush!

Dry single varietal of Goldrush. Bright acidity with floral notes of grapefruit. Pairs with salads or oysters.

Based on a recipe in the historical text "A View of the Cultivation of Fruit Trees and the Management of Orchards and Cider" authored by William Coxe and published in the year 1817, this cider is comprised of a rich blend of 3 different classic cider apples. According to William Coxe, "the finest liquor I have ever seen, was made from the crab, with a small portion of the Harrison apple of Newark, and the Winesap of West-Jersey." 1817 is our interpretation of that blend, and contains the Virginia Hewes Crab (mentioned elsewhere in the text), along with the Harrison and Winesap apples. It is indeed rich, smooth, tart and complex, with a deep golden hue.

Dry varietal of Arkansas Black. Fruity with notes of birch bark and tart berry.

Dry varietal of Arkansas Black. Fruity with notes of birch bark and tart berry.

The Black Twig is an old Tennessee apple c. 1830, said to be Andrew Jackson's favorite apple. A seedling of Winesap, the cider offers distinct apple notes on the nose. It is spicy on the palate, smooth, round and elegantly balanced with notes of vanilla that complement its light astringency. This cider is full bodied with a lingering finish.

Our cidermaker searches the orchard every harvest to identify apples that will produce superior ciders. This series is devoted to exploring and discovering the varieties that make distinctive American cider. Each cider will highlight the best of the year's harvest from the hundreds of varieties extant today.

Batch #3 is a dry blend of Albemarle Pippin, Winesap and Arkansas Black. It is our Pomme Mary blend, without the added sugar.

Apples with russeted skin make up the blend for this new release. Golden Russet, Roxbury Russet, Razor Russet, Ashmead’s Kernel and Pomme Gris combine to give notes of plantain and almond rounded out with a caramel finish. With a medium body and a light astringency, this dry cider complements acidic dishes like tomato based chowders and ceviche.

Dabinett & Harrison

This batch is made from a blend of Harrison and Dabinett. The Harrison, in our opinion, is the best cider apple that has originated in the United States and the Dabinett is a classic bittersweet apple traditionally used for cider in England and France. This blend of old world and new world apples creates a well balanced and dynamic cider.

Flavor: White grape, apple skin and black tea with a touch of citrus zest. Mildly tannic with a short finish.

Food Pairings: Lamb meatballs; salty cheeses; smoked trout.

Dabinett & Harrison

This batch is made from a blend of Harrison and Dabinett. The Harrison, in our opinion, is the best cider apple that has originated in the United States and the Dabinett is a classic bittersweet apple traditionally used for cider in England and France. This blend of old world and new world apples creates a well balanced and dynamic cider.

Flavor: White grape, apple skin and black tea with a touch of citrus zest. Mildly tannic with a short finish.

Food Pairings: Lamb meatballs; salty cheeses; smoked trout.

Dabinett & Harrison

This batch is made from a blend of Harrison and Dabinett. The Harrison, in our opinion, is the best cider apple that has originated in the United States and the Dabinett is a classic bittersweet apple traditionally used for cider in England and France. This blend of old world and new world apples creates a well balanced and dynamic cider.

Flavor: White grape, apple skin and black tea with a touch of citrus zest. Mildly tannic with a short finish.

Food Pairings: Lamb meatballs; salty cheeses; smoked trout.

Cidermaker’s Choice is a small batch label using experimental blends or rare apple varieties. This batch is made from a blend of apples we picked at Maple Hill Farm in Scottsville, VA. The Arkansas Black, Black Twig, Pomme Gris and Lady apples in this cider were grown organically.

Flavor: Fresh apple and white grape with a soft spice. Applesauce on the nose. Mildly tannic with a crisp finish.

Dry single varietal of Goldrush. Bright acidity with floral notes of grapefruit. Pairs with salads or oysters.

The Harrison apple is arguably the best cider variety America has ever produced. In 1817, William Coxe called it "the most celebrated of cider apples in New Jersey." Believed lost, it was rediscovered in the latter 20th century and its identity confirmed by Virginia pomologist Tom Burford. This varietal recalls the golden age of American cider. It is rich in color and flavor; a dry, robust beverage whose mild tannin offers a full-bodied mouthfeel and well-rounded finish.

Dry blend of 20 varieties including crab apples and classic cider varieties. Pairs with traditional holiday dinners.

Dry blend of 20 varieties including crab apples and classic cider varieties. Pairs with traditional holiday dinners.

Dry single varietal of Winesap. Notes of baked apple and candied pear with a crisp finish.

Orchard Blush draws its color from red-fleshed apples such as Redfield and Geneva Crab. The soft coral rose tints of this cider recall fine Provencal roses and the dry, crisp, fruity (think strawberry and rhubarb) notes for which those wines are renowned. Our 'rose' cider is a food-friendly, delightful rift on classic cider.

Semi-sweet blend of Albemarle Pippin and Goldrush. Pairs with lighter spicy foods and fried chicken.

Semi-sweet blend of Albemarle Pippin and Goldrush. Pairs with lighter spicy foods and fried chicken.

Off-dry blend of dessert varieties. Notes of tropical fruit. Pairs well with cheese plates and spicy dishes

Dry blend of bittersweet varieties, Winesap, and Albemarle Pippin. Notes of tart pineapple and sour cherry.

Dry, single varietal of Albemarle Pippin. Notes of tart apple and a crisp minerality. Pairs well with barbeque.

Virginia Hewes Crab has a complexity rarely found in single varietals. Very balanced, with a bold body, this cider is floral and intense. It pairs well with sausage as well as nutty and mushroom flavors.

Flip-Top Stopper. Assorted colors.

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