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  • Horse Boarding
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  • Apple juice
  • Cidery
  • Berry Patch
  • Brewery
  • Honey
  • Camomille
  • Sheep
  • Pork and Beef
  • Raw milk for cheesemakers
  • OUR Family
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cidery


In 2020 we began our cider production.  We will produce a farmhouse cider every year from our orchard.  Depending on fruit production, we will supplement with organic cider apples purchased from the Apple Farm in Philo, California.  The cider will be fermented with natural yeast in neutral French oak barrels previously used to age sauvignon blanc.  The cider will be dry and bottled with a moderate amount of carbonation, petillant, on the natural lees.  The cider is made by Mark who has over a decade of experience in the wine business having worked at wineries in Oregon, Washington, and Burgundy.

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Organic apples begin the first stage of fermentation here.
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And finish fermentation and age here.

The cider is based on several principles...
1. Use a wide variety of heirloom, organic apples and blend for complexity and balance.
2. Ferment with natural yeast at a low temperature and a slow rate to retain more delicate aromatics.
3. Ferment and age in neutral French oak to increase complexity.
4. Bottle to achieve a petillant, or slightly sparkling, level of carbonation.
5. Condition in bottle before sale.
Technical details for the 2020 vintage cider will be available this summer after bottling.
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