French-inspired cider made from proper cider apples, grown entirely on our Hudson Valley farm.
Our orchard makes a handful of distinct ciders each year. Always dry or off-dry, never sweet. Each bottling reflects its particular blend and harvest.
Structured and full-flavored, with firm tannins, bright acidity, a suggestion of richness, and a pleasantly grippy finish.
St. Martin · Porter’s Perfection · Redfield
Bright and aromatic, with fragrant orchard-fruit character, lively acidity, and a crisp, persistent finish.
Northern Spy · Wickson · Liberty · Wild Crabapple
A blend of traditional French cider apples, with Dabinett at its core. Bone dry and produced entirely from estate-grown fruit.
We grow traditional French, English, and American cider varieties chosen for the tannin, acidity, and character they bring to the finished cider. They are grown with minimal intervention, and without irrigation - to concentrate the true character of the fruit
Kermerrien · Médaille d’Or · Reine des Pommes · Fréquin Rouge · Bramtot · Vilberie
Kingston Black · Dabinett · Yarlington Mill · Porter’s Perfection · Ellis Bitter · Ashmead’s Kernel
Collaos · Piel de Sapo
Harrison · Golden Russet · Northern Spy · Arkansas Black · Stayman · King David
MONTGOMERY, NEW YORK · U.S.A.
The farmhouse dates to the 1700s. Once a dairy farm, the property is now home to our small ciderhouse in a converted barn.
Everything happens here—from growing and harvesting the apples to pressing, fermentation, and bottling. Inspired by the farmhouse ciders of Normandy, ours tend to be stronger and drier, generally around 8% alcohol.
