What We Make
Local dessert apples and crab apples fermented with native yeasts. Aged 7 months in stainless tanks then bottled and conditioned with residual sugars for natural bubble.We taste sour tropical fruit, wildflowers, and a bit of wood. WILD is our zippy, full spirited cider. bright eyed and bushy tailed!
A bright yet earthy, slightly tannic cider made with wild yeasts and a unique blend of local organic apples. Pressed, Aged, and Bottle Conditioned on the farm.
Our Orchard Reserve blend highlights tropical fruit acidity paired with soft background tannins. This cider is fruit forward and bubbly. The majority of the blend consists of apples like Golden Russet, Grimes Golden,Arkansas Black, Gold Rush, Keepsake, Chestnut and blend them with a low percentage of bittersweet apples like Dabinet and Ellis Bitter. Currently, we have a tangy medium blend bottled with the Charmat Method and a vivacious dry version bottled Pétillant Naturel.
Chestnut Single Varietal Wild
Hints of toffee, rose, leather, medium body. Think of the perfect cider for weathering a storm at a pub on the Scotland. Wild yeast and the unique Chestnut Crab apples from one Minnesota orchard, Plum crazy.
Wood & spirits
Dry to off dry(Depending on batch) cider aged 12 months with part of the year on whiskey staves from our friends at Loon Liquors. Fermented with French white wine yeast. (After 2018- no pitched yeast- Native yeast only) Rich, with an undercurrent of whiskey and oak, this cider rewards the bold and adventurous.
Blend of MN dessert apples aged for a year in stainless steel, two and half months on black currants and aronia berries then another month on Frontenac and Marquette grapes, all grown a short walk from the cidery. Sweetness comes from blending with ciders withe residual sugars. Charmat Method bubble.
Medium style cider from diverse blend of local apples fermented with native yeast and bubbled with Charmat Method. We taste stone fruit, honey, and apples! Medium is our crowd favorite, complex but not intimidating. The current offering is an orgaic version exculively from our orchard. Estate cider.
Aged on Wood
Dry cider aged for 8 months in stainless and three of those months on different woods – examples include toasted cherry, maple, oak. Bottlings 2018 and before- Fermented with French white wine yeast. (After 2018- no pitched yeast- Native yeast only). Bottle conditioned. Classic cider with a high acidity and background wood notes. This is a New World dry cider, perfect with food of all types, especially barbecue.
River Valley Reserve
River Valley Reserve celebrates our orchard and the river valleys from which most of our apples are grown. This blend will be high percentage of bittersweet apples like Chisel Jersey, Tremletts Bitter, and Dabinet blended with MN classic like Chestnut, Keepsake and Sweet 16. This blend brings leather, smoke, adn black tea tannins together with a pleasant stone fruit acidity. Currently we have a dry and medium version. Dry RVR is pétillant naturel. Medium RVR is Charmat method.