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Leona

Apple - Grape
Alcohol 8.4%
This bubbly golden offering shines forth a lioness strength in it’s merging of three very special fruits: apples, Vermont white grapes and seaberries - microbially comingled through the gateway of fermentation and aged in neutral oak barrels for two years before bottling. Refreshingly bright and lusciously tart, Leona brings your palate on a trip to the tropics via a portal of northern climes, pairing fantastically well with fresh fruit, seafood, poultry, rich and spicy foods - a dynamic accompaniment for breakfast, lunch and dinner. For optimal enjoyment, we recommend shaking up a chilled bottle just before opening to incorporate the nutrients, and golden-seaberry nectar that has settled out. Leona muses us to look inward in creative self-expression, and teaches us to be optimistic in the face of challenge and change.
$28.00 / 750 mL Bottle
Roza Mira

Frontenac
Alcohol 11.4%
A sparkling red wine made from the juice of Frontenac Noir grapes harvested in 2020 from 9 year old vines growing on Penny Hill Vineyard in Vermont, a high elevation site where grapes are slower to ripen. The wine macerated at extremely cold temps, but warm enough to maintain a steady fermentation for 5 weeks; and then was pressed off into a neutral oak barrel to age for 1 year. A tirage of maples syrup kicked off a second fermentation in bottle. Roza Mira is a moniker for the center of our galaxy, a central sun from which radiates Divine Love into the hearts of All.
$35.00 / 750 mL Bottle
The Ciders

The Ciders -Fluxion -Still Point -Emanation Emanation 2020 / 7.15% abv sparkling pet-nat cider made from organic cider apples of Walden Heights. Bottled young with primary fermentation finishing in bottle for carbonation - known as petillant natural (pet nat for short)/ ancestral method. Usually bottled in January directly post harvest. 3-4 months of fermentation in stainless steel. Over 150 different types of organic Cider apples grown and juiced by Walden Heights Nursery and Orchard (the rest of the ciders are foraged by us). Most akin to English style ciders and other craft cideries. Mid to big/champagne like sparkle. Fluxion VI 2018 + 2019/ 7% ABV Our flagship barrel aged sparkling cider — fluid interplay of tannin and acid Fluxion and still point are Our solera style ciders - (solera refers to a multi-vintage blending of wines) Fluxion is bottled as a sparkling and still point is bottled still. We have been making Fluxion / still point since 2010 but we began our solera process with the 2015 vintage. We blend and bottle Fluxion/still point once a year, before bottling we barrel down the blend to incorporate into the next blend the following year so each blend has cider as far back as 2015 in it. The blend consists of a 1 year barrel aged cider blended with 2 year barrel aged cider. Bottled as Traditional Method - (secondary fermentation in bottle for carbonation) using maple syrup as priming sugar. Mid sparkle. Most akin to spanish style ciders with a bit higher acidity. Same blend as still point but carbonated. Stillpoint 2018 + 2019/ 7% abv Barrel aged still cider - soft buttery with integrated acidity - SAME BLEND AS FLUXION BUT BOTTLED STILL - OUR FLAGSHIP CIDER - THE ORIGINAL MUSE 1 year barrel aged cider blended with 2 year barrel aged cider. Not too many folks will be familiar with still cider as the modern pallet craves bubbles. This style is Jonny’s favorite. Cider was drunk in its still form very regularly throughout history. Most akin to what it tastes like right out of the barrel. But time in bottle further softens/integrates the cider. Still point exemplifies the soft buttery, integrated acidity that results from metabolic action of Lactic acid bacteria.

$62.00
The Apples

Three of our cherished apple forward bottles... -Emanation -Stillpoint -Fluxion Emanation - 2020 Good Food Award Winner, Herein awaits a dry sparkling cider made in the ancestral method from the juice of both foraged and organically cultivated cider apples. Vermont’s Walden Heights Nursery & Orchard, whence the cultivated fruit was grown, is a magical place where orchardist Todd Parlo shepherds a rich diversity of alpine fruit and nursery stock on a village hillside terraced by hand. The apple trees are sculpturally pruned and allowed to grow to their fullest potential amidst a polyculture of companion plantings. Derived from the Latin emanare, meaning “to flow from” or “to pour forth, or out of, Emanation is a cosmological theory that all material and immaterial existence flows from a Unified Whole or Source Energy. Our rendition of Emanation is delightfully fresh, crisp, and tart, emanating a sessionable innocence. Winner of 2018 Good Food Award Stillpoint - Herein awaits an aged blend of cider, cultured in an assortment of wood barrels before bottling still, and from which our sparkling cider, Fluxion, arose. This prolonged aging in our fleet of barrels tends to give the cider smooth, buttery, and peppery qualities. We are excited for more people to turn to the wonder, simplicity, and solemnity of still cider. In the center of all life lives an unending stillness that connects back to the Source. Within this Stillpoint lives an immeasurable Light, an unbound potentiality for creation. As we are cast hither and thither by the drama of our lives and dreams, may we remember that no matter how high or low we seem to flow, there will forever be a point of unconditional Love basking in stillness, at the center of All That Is. Fluxion - 2020 Good Food Award Winner - With faith in flow, we merged multiple vintages of cider aged in an assortment of wood barrels to create our fourth iteration of Fluxion that awaits you. Made in the traditional method, maple syrup was added to kick-start a secondary fermentation in bottle. This cultured blend of cider is the sparkling counterpart to Stillpoint--itself a delightful, still, apple wine. Fluxion is defined as “the act of flowing; the matter that flows.” On the quantum level, matter is composed of vortices of energy in continual spin. As we move as a society into a post-materialist worldview, we offer you Fluxion in acknowledgment of the primordial and continual flow of energy spiralling within and throughout all that is. Enjoy with feasts, merrymaking, and intimate conversations. Dry with refreshing acidity.

$62.00
The Reds

The Reds -Tula -Petite Pearl -Nostos Tula 2021 / 750ml / 9.45% ABV Harvested from 25 year old vines of Boyden Valley, one of the earliest established vineyards in VT. We were delighted to share in the harvest of 2021 as David Keck and Stella14 Wines took over management of the vineyard. A short 2 week maceration established the baseline for this wine which then aged for 1 year in an egg shaped flex tank of which allows the full flavors of the fruit-microbe matrix to come through. This low alcohol red wine is well balanced and smooth with a delicate floral-fruit flavor and grounded energy. The word Tula has multi-cultural origins with a common meaning: leaping water, tranquility, a mountain peak; in Sanskrit, Tula implies balance - a fitting salute to this delicious wine! Petite Pearl 2020 / 10.3% / 750ml A sparkling rosé to light red wine with robust acidity made from the juice of Petite Pearl grapes. ½ the grapes were pressed immediately from harvest and the other ½ were macerated at cold temps, but warm enough to maintain a steady fermentation for 5 weeks. Both wines aged in neutral oak barrels for one year, then were blended and bottled with a tirage of juice from 2021. Low in alcohol, sessionable, crisp and refreshingly tart. Nostos 2019/ 11.2% abv/ 750 ml Still red wine made from the juice of Frontenac Noir harvested from Penny Hill Vineyard in Danville, VT. Aged for 1 year in neutral oak barrels. Rich and velvety with refreshing acidity.

$100.00
2021 Emanation

Apple

VT - Vermont
Alcohol 6%
2020 Good Food Award Winner Herein awaits a dry sparkling cider made in the ancestral method from the juice of both foraged and organically cultivated cider apples. Vermont’s Walden Heights Nursery & Orchard, whence the cultivated fruit was grown, is a magical place where orchardist Todd Parlo shepherds a rich diversity of alpine fruit and nursery stock on a village hillside terraced by hand. The apple trees are sculpturally pruned and allowed to grow to their fullest potential amidst a polyculture of companion plantings. Derived from the Latin emanare, meaning “to flow from” or “to pour forth, or out of, Emanation is a cosmological theory that all material and immaterial existence flows from a Unified Whole or Source Energy. Our rendition of Emanation is delightfully fresh, crisp, and tart, emanating a sessionable innocence. Winner of 2018 Good Food Award
$20.00 / 750 mL Bottle
2016 Stillpoint (2016 + 2017)

Apple

VT - Vermont
Alcohol 6.95%
Herein awaits an aged blend of cider, cultured in an assortment of wood barrels before bottling still, and from which our sparkling cider, Fluxion, arose. This prolonged aging in our fleet of barrels tends to give the cider smooth, buttery, and peppery qualities. We are excited for more people to turn to the wonder, simplicity, and solemnity of still cider. In the center of all life lives an unending stillness that connects back to the Source. Within this Stillpoint lives an immeasurable Light, an unbound potentiality for creation. As we are cast hither and thither by the drama of our lives and dreams, may we remember that no matter how high or low we seem to flow, there will forever be a point of unconditional Love basking in stillness, at the center of All That Is.
$21.00 / 750 mL Bottle
2019 Koan

Other

VT - Vermont
Alcohol 6.42%
A sour rosé cider - [Koh ahn], a paradoxical anecdote or riddle, used in Zen Buddhism to provoke enlightenment and demonstrate the inadequacy of logical reasoning. Foraged cider was steeped with a medley of fruit from our farm, barrel aged for 2 years and then dosed with a bit of maple syrup for a mid sparkle -apples, aronia berries, red and black currant, beach plums and concord grapes
$25.00 / 750 mL Bottle
2020 Schisandra

Other

VT - Vermont
Alcohol 7.5%
Schisandra berries, otherwise known as the five flavor fruit, have something to offer everyone and is a dynamic culinary and medicinal delight, as it is the 0nly fruit that is known to contain all the cornerstone tastes: sweet, salty, sour, pungent, and bitter. Schisandra berries were macerated in cider with honey and beach plums, in the creation of this deliciously effervescent cyser (cyser=apple+honey wine). Aged for 1 ½ years in barrels and then bottled with a mid-range carbonation that serves to lift and disperse the multi-flavors contained herein to dance playfully upon your pallet. Schisandra berries are a potent adaptogen herb helping the body self-regulate with everyday use.
$25.00 / 750 mL Bottle
2019 Betula

Honey

VT - Vermont
Alcohol 9.79%
Filtered through the roots and vascular tissues of Birch trees, each Spring living sap-water seeps out of tapped trunks as an elixir of life—long harvested as a tonic beverage of northern climes. Raw honey from Mcfarline Apiaries of Benson, VT was dissolved into raw birch water and left to ferment with whole clusters of foraged sumac berries. Bottled in the traditional method, honey was added a second time to create a sparkling dry wine with earthy notes and a robust acidity.
$16.75 / 500 mL Bottle
2019 Jalu

Red

VT - Vermont
Alcohol 8.25%
Ingredients: apples, grapes, wild cultures of yeast + bacteria A medley of foraged cider apples and Vermont grown grapes were used in the creation of this 2019 sparkling delight. 55% macerated cider and 45% white, red and grey grapes, this living apple grape wine brings a light and refreshing sparkle with nicely balanced cranberry-cherry notes to your table. The foundation of this cuvée is a cider that fully fermented as a maceration and then was pressed off and aged in barrels for 9 months. By allowing juice to flow forth from the weight of the ground-up apples themselves, as well as the cider to ferment in the presence of it’s pomace, a more balanced and refined apple wine emerges. So soft and subtle this cider can become, that if left to macerate too long, it can express as apple-infused water. A perfect pair we thought, for some of the more austere and high acid wines we’ve shepherded along the way. So we blended an array of 2019 demijohn wines made from three different grapes grown on three Vermont vineyards a divided it up into three barrels: Frontenac Blanc, Frontenac Gris and St. Croix hailing from Ellison Estate, Lincoln Peak and Monroe Vineyards. After aging in barrels for three months, we then merged this “field blend” of grape wine - 1:1 - with our house cider maceration and out came Jalu, a Rainbow Body. Upon bottling a tirage of fresh juice from the 2020 harvest was added for a secondary fermentation in bottle.
$27.00 / 750 mL Bottle
2019 Jalu Still

St. Croix

VT - Vermont
Alcohol 8.3%
Ingredients: apples, grapes, wild cultures of yeast + bacteria: all from VT A medley of foraged cider apples and Vermont grown grapes were used in the creation of this 2019 delight. 55% macerated cider and 45% white, red and grey grapes (Frontenac Gris, Frontenac Blanc and St. Croix), this still apple grape wine brings a soft velvety depth beneath a rise of cranberry-cherry tart to your table. By allowing apple juice to flow forth from the weight of ground-up apples themselves, and extending the length of maceration, a smooth and elegant baseline emerges, so soft it can cross the threshold and express as apple-infused water. So we brought in the higher acids and bolder flavors of three different alpine grapes grown on three different vineyards in a co-fermentation with foraged apples and out came Jalu, a Rainbow Body.
$28.00 / 750 mL Bottle
2018 Petite Pearl

Petite Pearl

VT - Vermont
Alcohol 7%
A sparkling rosé wine made from the juice of 90% Petite Pearl grapes and 10% Frontenac Noir. Harvested in 2018 from 7 year old vines growing on Penny Hill Vineyard in Vermont, a high elevation site where grapes are slower to ripen. ½ the grapes were pressed immediately from harvest and the other ½ were macerated at cold temps, but warm enough to maintain a steady fermentation for 5 weeks. Both wines aged in neutral oak barrels for one year, then were blended and bottled with a tirage of juice from 2019. Low in alcohol, sessionable, crisp and refreshingly tart.
$30.00 / 750 mL Bottle
2021 Tula

Marquette

VT - Vermont
Alcohol 9.45%
Harvested from 25 year old vines of Boyden Valley, one of the earliest established vineyards in VT. We were delighted to share in the harvest of 2021 as David Keck and Stella14 Wines took over management of the vineyard. A short 2 week maceration established the baseline for this wine which then aged for 1 year in an egg shaped flex tank of which allows the full flavors of the fruit-microbe matrix to come through. This low alcohol red wine is well balanced and smooth with a delicate floral-fruit flavor and grounded energy. The word Tula has multi-cultural origins with a common meaning: leaping water, tranquility, a mountain peak; in Sanskrit, Tula implies balance - a fitting salute to this delicious wine!
$35.00 / 750 mL Bottle
5 Year Barrel Aged Cider Vinegar (8 yr old)

All of our cider vinegars ferment slow and steady using the Orleans Method, wherein apple wine is poured only half-full into a barrel containing the “Mother” of vinegar. Although our vinegars are unfiltered and unfined, a natural clarification ensues from being aged in barrels for so long, as organic material slowly falls out of solution. Culinary enthusiasts will surely notice the difference in potency that prolonged aging of cider vinegar brings to the final product. Enjoy our cider vinegar on its own, as a finishing vinegar, or woven into a vast array of culinary dishes and dressings, cocktails, switchels, shrubs and much more!

$13.50
2020 Nostos

Frontenac

VT - Vermont
Alcohol 11.2%
A still red wine made from the juice of Frontenac Noir grapes. Harvested from 9 year old vines growing on Penny Hill Vineyard in Vermont, a high elevation site where grapes are slower to ripen. A 50:50 split of whole and crushed berries macerated for 1 month before pressing off into barrels for 16 months of aging. Smooth and luscious notes of chocolate and tart cherry with a healthy dose of fresh acidity. Life is a mystery, a dance, a cosmic comedy, and above all else, a hero’s journey of Souls charting along pathways of spiritual evolution. Thank God there is delicious wine like Nostos to enjoy along the way! Nostos is a Greek word denoting a return home after a hero's journey.
$35.00 / 750 mL Bottle
Herbal Cider Vinegar (8 yr old)

All of our cider vinegars ferment slow and steady using the Orleans Method, wherein apple wine is poured only half-full into a barrel containing the “Mother” of vinegar. In the presence of oxygen, acetic acid bacteria fully metabolize the wine into vinegar, at which point the vinegar is racked and topped up in a fresh barrel for multiple years of aging, becoming increasingly potent with time. Although our vinegars are unfiltered and unfined, a natural clarification ensues from being aged in barrels for so long, as organic material slowly falls out of solution.Culinary enthusiasts will surely notice the difference that prolonged aging of cider vinegar brings to the final product. Within this particular cider vinegar, we steeped a medley of dried herbs and sumac berries, all grown and processed on our farm, one month before bottling, adding to the complexity of flavors that can be woven into a vast array of culinary dishes and dressings, cocktails, switchels, shrubs, and much more! Ingredients: wild apples, “Mother” of vinegar, sumac berries, holy basil, thyme, sage, lemon balm, nettles

$13.50
2021 Gilbert's Hill

Marquette

VT - Vermont
Alcohol 10.75%
The Petite Pearl and Marquette grapes used in the creation of this still red wine were grown on a steep hill overlooking the valley from Barnard to Woodstock Vermont, that once served Vermonters with the first rope-tow ski access in the US. Our inaugural vintage from this site, this wine macerated for 1 month before heading down under for 1 year of aging in a neutral oak barrel. 2021 was a record- breaking abundant harvest for us; our open air crush pad was put to the test and in continual flux as we brought in our biggest multi-fruit vintage to date. Welcoming such abundance often requires a watchman into the wee hours of the night. One such night, Jonny was moving about, this way and that, harmonizing the chaos that can emerge amidst the hubbub of harvest. While wheeling Gilbert’s Hill cuveé to it’s interim home in the fermentory, the edge of the pallet clipped another tank - and plop! - one of our quartz fieldstones resting on a wooden paddle above the open top of Gilbert’s Hill fell squarely to the bottom of the tank, brining home a concept that Jonny had been wanting to implement for sometime: quartz-infused wine. Enjoy!
$35.00 / 750 mL Bottle
Hat–Grey

$34.00
Hat – Black

Hat – Black

$34.00
Hat–Two Tone

Hat– Two Tone

$34.00
Organic Fable T-shirts (tan color)

$28.00
Organic Fable T-shirts (faded blue color)

$28.00