Our Cider

Our approach to cidermaking is straightforward. Experiment; learn by doing, reading, and engaging with the beer, cider, and winemaking communities; use local apples, products and services; love the place we live; support the charities and people that support our community; keep it fresh; keep it funky. We take cidermaking seriously, we don’t take ourselves seriously.

 

Based in Free Union, Virginia, just outside of Charlottesville, we are in the heart of apple country at the foothills of the Blue Ridge Mountains.  All of our ciders start with locally-grown fruit, cultivated with care and harvested at peak flavor from nearby orchards and family farms. We press fresh heirloom and traditional cider apples such as the Albemarle Pippin and Virginia Winesap as well as modern cider apples such as the Gold Rush to create a cider that would make our forbearers proud. After the apples are pressed, we carefully ferment the fresh juice at cold temperatures allowing each apple variety the opportunity to fully showcase its unique flavor and aroma.  Unlike many larger producers, we don’t add sugar or water to our ciders. Our process is respectful of a long Virginia tradition but we are not afraid to push boundaries to make ciders that stand out.

Watermelon Saison

A blend of fresh pressed, whole watermelons and Virginia apples, fermented with a fruit forward Belgian saison yeast. The finish is crisp and tart with no residual sugar (0g).


Passionfruit Mosaic

This cider is fermented with passion fruit and dry hopped with Mosaic hops. The tropical aroma of the passion fruit is complemented and intensified by Mosaic hops, which lend notes of citrus, mango, blueberry and --of course-- passion fruit. The finish is crisp and tart, making the ideal summertime cider.


Strawberry Ginger

The flavor and aroma from ripe strawberries balances the tart acidity of an aromatic blend of Virginia apples with the lively spice of fresh ginger. It is bright, fruit forward and flavorful with zero grams of residual sugar.


Cherry Vanilla

Lush flavors of cherries and fresh Virginia apples are beautifully complemented by the alluring aroma of Madagascar vanilla beans. Two different varieties of cherries add a distinct jammy flavor to the acidity of Rome and York apples. Whole vanilla beans are steeped in cider and aged in oak barrels before blending back with the cherry infused cider.


Hewes Crab

The Hewes Crab Apple is the rare apple that has the tannins, acid, and aromatic intensity to stand on its own as a fully integrated, single varietal cider. Our first Hewes Crab Cider is deep gold in color. Bright tropical fruit aroma is buoyed by refreshing acidity as the cider covers the palate. A portion of the blend was fermented in French oak barrels, adding body to the naturally tannic apples. An incredibly rich, lush, and well-balanced cider that is full-bodied, elegant, and delicious.


  • 9.5% ABV

  • Sold in kegs, bottles

Farmhouse Dry

Pale gold and effervescent with pronounced fruit aroma hinting of peach and melon. Don’t let the heady nose fool you - with no residual sugars, the flavor is crisp, tart, and exceptionally dry. Uniquely refreshing with a crisp finish that pairs well with a variety of foods including pork, duck, wild game, and aged cheeses. Sold in 750mL bottles.


The Haven

A Belgian Trappist style cider, fermented on dark candi syrup, figs and coriander with a Belgian yeast strain. The color and aroma are reminiscent of a Belgian quad or dubbel, but the finish is dry and lightly tart as you would expect from our cider. This cider was made to raise money and awareness for The Haven day shelter for the homeless in Charlottesville. www.TheHaven.org


Grapefruit Hibiscus

Pink blush from hibiscus petal infusion complemented by citrus aroma of grapefruit peel. Finish is crisp and tart for a truly refreshing cider! Sold in 500mL bottles.


Oak Barrel Reserve

Patiently aged in oak barrels sourced from a local apple brandy distillery, every batch of this handcrafted cider develops unique character and complexity. Traditional barrel-aging techniques produce a full-bodied cider with intense aromas of caramel, vanilla, and toasted oak. Bright fruit flavors (crisp apple, pear, brandied cherries) give way to butterscotch and toffee with complex tannins in the finish. Sold in 750mL bottles.


Citra Amarillo

Tropical fruit notes from Albemarle Pippin and Gold Rush apples are complemented by the juicy citrus character of whole-leaf Citra and Amarillo hops. Our unique cold infusion process brings out delicate hop aromas and flavors without the bitterness you would expect in a hoppy beer. This mouthwatering cider appeals to craft beer and cider drinkers alike. Sold in 750mL bottles.


Raspberries & Brett

Fermented with 100% Gold Rush apples, raspberries, and Brettanomyces, this lambic-style cider is aged in Laird's Apple Brandy Barrels and then bottle conditioned. Sold in 375mL bottles.


Cranberry Orange Blossom

Cranberry & Orange is made from Jonagold apples fermented on cranberries and orange blossoms. Cranberries add a nice acidity and tannic quality which is complemented by the citrus notes from the orange blossoms. Serve in place of cranberry sauce at your holiday meals.


Guava Galaxy

100% Virginia Gold Rush apples fermented with Pink Guava and dry-hopped with Galaxy hops. The guava and hops perfectly complement the tropical fruit notes of the Gold Rush apples. Intense aromas of citrus, pineapple, peaches, and guava on the nose. The finish is crisp and tart with no residual sugar (0g).


Cider Nouveau

An homage to Beaujolais Nouveau, a French red wine style that emphasizes the freshness of the fruit.

Tasting Notes: A rosé-style cider fermented on Petit Verdot and Merlot grape skins from King Family Vineyards, then aged in French oak barrels. This cider/wine hybrid combines our favorites aspects of cider-making and winemaking into a truly unique beverage. The grapes bring beautiful color, complex tannins and a light fruitiness to the dry, crisp cider. The oak aging allows the separate components to meld together harmoniously, allowing the different elements to perfectly compliment one another. Flavors of juicy strawberry, with a slight oak bite, and a crisp acidic finish. There's a perception of sweetness from the stickier mouthfeel of the grapes and oak tannins. A truly unique but accessible cider.

Cider-making Techniques: Grape skin tannins and pigments break down and recombine with the apple juice during fermentation, building structure and body in the cider. The cider then mellows and further integrates in French oak barrels.

Local Highlight: The grape skins used are Petit Verdot and Merlot pressings from King Family Vineyards in Crozet.


Pelure De Pomme

This 100% Winesap cider was fermented and macerated on skins for maximum tannin extraction. We then aged it in oak barrels for 12 months to allow the apple tannin to blend seamlessly in with the oak tannins.