For our single varietal McIntosh Cider we started by importing McIntosh apples grown by our friends in the Bitterroot Valley, Montana. We do minimal intervention so the essential apple flavor shines though, as we leave just a little residual sweetness to showcase the rich apple flavor and aroma.
Mountain Rose apples have a delicate red flesh, that glows the perfect blush hue when fermented. They have lots of acid and aromatics. We fermented just these apples, with a white wine yeast to dry, then aged in French Riesling barrels for a month. This blush cider is off-dry, with lots of mouth feel from the time in oak.
Our Orchard Select series is a collaboration between our orchardist and our cider makers to create an interesting yet approachable cider representative of each harvest. This blend has notes of baked apple, green grapes and lemon zest. It's a blend of Michelin, Ellis Bitter, Golden Russet, and Grimes Golden, among others.
Our French Bittersweet is a blend of Michelin, Domaine, Marie Menard, Doux Mon, and Muscat de Lens apples. The cider is off-dry, high in tannins, with very mild acidity. You will notice notes of baked apple, blood orange and walnut, and it’s a wonderful cider to pair with food, especially stinky French cheeses.
Fermented, half in Oregon Pinot Noir barrels and half in stainless, this bright blend of green Gravensteins from our estate orchard is acidic and nuanced, just off-dry. Pairs perfectly with fish or delicate cheese.