This is a still, dry cider from a single 1/4 acre mature orchard that is holistically managed and harvested by hand. A myriad of apple varieties were chosen to create a balanced orchard cider. Look for complex savory aromas, substantial body and length, notes of lychee, starfruit, fresh soil and wet slate, and a mouth-watering finish.
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Golden Russet (~30%) and Roxbury Russets (~15%), Redfield (~15%), with lesser amounts of Tremlets Bitter, Bramleys Seedling, Zabergau Reinette, Kingston Black, Major, Brownthorn, Michelin, Medaille d'Or, Chisel Jersey, Brown Snout, Esopus Spitzenburg, Sops of Wine, Herefordshire Redstreak, Granny Smith, Foxwhelp, Winter Banana, Calville Blanc, Sheepnose, Cox's Orange Pippin.
Great with cheese, chicken, pork and fish.
Peter Hoover planted this 1/4 acre orchard of cider apples from 1995-2000 on a knoll of gravelly loam soil. This orchard is unsprayed and is holistically managed. The varieties were chosen to create a balanced orchard cider. The fruit was all harvested by hand and pressed and fermented one mile away in stainless steel.
We forage wild apples - and grow traditional heirloom cider apples - to produce fine orchard-based ciders that showcase the terroir of the Finger Lakes Region of New York.
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