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.