We practice a low intervention approach to cidermaking, focusing on reflecting the natural characteristics of the fruit and orchards we work with.
We harvest and press in the fall, and allow our ciders to ferment slowly over the winter months. This allows for a greater depth of character and varietal expression. Once fermentation is complete (usually early spring), we blend and bottle and then allow the cider to rest again for several months before release.
Our ciders are produced in small batches depending on our local fruit set and harvest that year. Sometimes several thousand, sometimes only a few hundred litres each. We celebrate the fact that our ciders will vary from one vintage to the next because they reflect the varied conditions of each growing season.