We make cider and co-ferments on our farm in Winthrop, Maine.
Our ciders are inspired by old-world wine techniques, a sense of place, encouraging new traditions, wild apples, foraging, and experimentation in co-fermentation.
RECENT RELEASES:
Altamira
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a cider inspired by the Basque Country’s ancient sagardo traditions. The cider is fermented spontaneously with native yeast in our giant oak foeder where it also ages for six months.
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This cuvée features notes of tart yellow apples, chamomile, ripe papaya, and finishing with a citrusy twang. Crisp & light—pairing so nicely with some local oysters, roasted veggies, corn on the cob, a couple of burgers, grilled ribeye—what we are saying is it’s very versatile.
Wend
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Wend, meaning to go in a specific direction, typically slowly or by an indirect route, is the way this cider makes us feel. This cider took us in winding directions and isolated places in pursuit of tasty apples. Wend is made with apples foraged from abandoned orchards, woodlands, and wild seedling groves throughout Maine’s Midcoast.
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One of these wild apples, which makes up a large portion of the blend is BITTER DONUT, named, discovered, and introduced by my friend Khris. He forages for these each year and is working to graft them into his own orchard. It’s a bittersharp apple that both Khris and I think has phenomenal “cider” qualities. It’s an apple was featured in the 3rd Annual Wild & Seedling Pomological Exhibition hosted by @gnarlypippins and is described as having notes of ”strong bitterness and spicy, unique astringency, nuanced but potent.”
Last Night
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a cider made with apples foraged from abandoned orchards, backroad woodlands, and wild seedling groves throughout Cumberland County, Franklin County, Somerset County, and Oxford County. These apples were foraged with our friends @anoche.portland
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with the goal of creating a cider for late night parties, warm summer days, and remind us of the ciders & wines enjoyed during visits to Spain & Portugal.
With that in mind, we collected over 18x different apple varieties from several locations for added depth and complexity.
Obscura
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another iteration in our “Blurred Lines” series — focused on the co-fermentation of grapes, apples, and other fruits. This blend features Cox Orange Pippin apples rested on Marquette grapes skins.
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the flavor remind us of red plums, violets, cardamom, cooked figs, and black tea. The cuvée drinks like earthy French rosé, or a dry fruited lambic with a French oak barrel character.
Folksel
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a cider made with exclusively Golden Russet apples from Maine
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a cider made for the untamed and adventurous spirit of coastal Maine. The forecast is misty, a strong breeze rolling in, with some chilled Folksel on hand.
Stein
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each glass takes us to the hills and valleys of southwest Germany. We hope it honors all the fantastic white wines and ciders we’ve enjoyed on our travels to that region.
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fermented with our house yeast culture, then cold conditioned in stainless tanks for six months before being transferred to Hungarian oak puncheons to age for another six months.
Visit our tasting room.
Open year-round.
Serving our house ciders alongside wines, beers, cocktails, snacks, and rotating food pop-ups. Our tasting room is open year-round and melds with the season; the barn doors swing open in the summer and the barn is wood-heated in the winter.
Check out our visit page for more details.
Tasting Room Hours:
Wednesdays: 4 - 9pm
Thursdays: 4 - 9pm
Fridays: 4 - 10pm
Saturdays: 12 - 10pm
Sunday: 12 - 9pm
Visit our online shop.
Cider delivered to your door.
We make classic, fruited, co-fermented, and barrel aged styles. Each blend inspired by the primitive, pastoral, and rustic nature of our world. Every cider is made with whole fruit grown sustainably in our bioregion, gluten-free, unfiltered, and bottled with zero added sugar.
Check out our shop page for more details.
