House Cider 2024

Site

Countryside Farm & Nursery - Crimora, Augusta County,  Virginia 1260’ elevation
Foggy Ridge - Dugspur, Carroll County, Virginia 2720’ elevation
Silvercreek Orchards - Tyro, Nelson County, Virginia 1000’ elevation

Fruit

30% Harrison, 11% Ashmead’s Kernel, 9% Trimlett’s Bitter, 9% Virginia Crab, 7% Black Twig, 7% Redfield,  6% Pomme Gris, 6% Ruby Red, 15% mixed varieties

Vinification

Most fruit was pressed directly to a combination of 228L and 500L French, American oak, and Black Locust barrels between the months of September and November. Some varietals saw brief, overnight maceration before pressing. Upon completing an uninoculated, native primary fermentation, select barrels saw a reinvigoration of their lees by weekly or monthly Bâtonnage. Barrels were left undisturbed during the spring and summer until racked off gross/fine lees and blended in the end of July 2025. Bottled sparkling via traditional method and rested for an additional nine months undisgorged before its release. No additions of SO2 were made at any stage of this wine.

Notes

In our 7th vintage of making our House cider, one can find both consistency and evolution. Harrison and Ashmead’s Kernel continue to build the majority of the cider’s profile, keeping its balanced acidity and bright texture in place. But this year we decided to “declassify” two single-orchard lots, early Foggy Ridge and Silvercreek’s Ruby Red, rolling them into the blend. The result contributes a noticeable increase in tannin; FR’s Trimlett’s bitter yields a delightfully savory quality to the nose and length in the finish. Ruby Red’s presence is immediately detectable, even at 6%, impacting the chewy and quenching body in a way bitter sharp crabapples do so well. There is less citrus and more linger. The cider has a slightly deeper profile, encouraging us to ever tinker and adjust our House blend according to what the vintage provides us.

3410 bottles produced, 8.49% alcohol by volume, 750ml