Here’s the thing: you have to have excellent fruit to make excellent cider. This is good news for us since we have been growing excellent fruit for fresh sales for 25 years. We have cultivated interesting varieties that transition well to cider. While single variety anything gets a lot of buzz, think single malt scotch, we know that the blends have more complexity, more depth and more character. Again, good news for us since we have so many varieties of apples and pears, including cider and perry specific varieties. To stand out from the crowd in this fruit growing region, we have learned how to grow the sweetest, tartest, best tasting fruit possible. Our site has historically grown high flavor fruit, and we maximize it further though our soil health, and attention to maturity dates. It has taken us lots of years to figure that this variety needs to be picked at this time, and that variety at that time.
We know that every year is different. The flavor of apples and pears changes a little each year as a result of the 1000’s of environmental variables out there. The proportions of each variety changes as well, as volumes fluctuate every year. Like a wine, our cider has vintages, every years slightly different. Once the fruit is juiced, we use simple white wine methods to let the character of the orchard and the year shine. Our ciders are fermented until all the sugar is gone, creating a dry, interesting, layered, cider or perry. Our goal is to capture all the delicious diversity of the orchard in each bottle. We think; mission accomplished.
Our cider is available at Methow Valley grocery stores.