Some years we have a little of our cider distilled into apple brandy by a local micro distillery. We age the brandy in oak for several months befo...

Once fully ripe and the sun has converted the apple starches into sugar and flavour, the apples are picked, ready for pressing.  At the cidery the...

We grow many different varieties of cider apple. We started off with about 30 varieties and over the years, have honed this down to around 20 - th...

This is what happens when you hand a zany teenager a video recorder, and ask her to document a day's apple planting (2011).

Spring in the orchard; no need to say much - blossom, bees, lambs, fresh succulent young leaves, tiny pink buds. In spring you start to get a feel...

Summer in the Moutere can be dry and hot. We are circled by mountains, and on some days when the earth is parched and the trees need a drink, we c...

In autumn, harvest is upon us. Our climate is warmer than the environments from which most of our cider varieties originate from. The days are sti...

The cider is made and we wait. The leaves are off the trees and it is time for orchard work. Time to prune, mend wires and posts, to plant and to ...

Take the sweet, rich juice of your best cider apples. Trickle it across large trays lain over a roaring pear wood fire. Watch it boil and darken. ...

Bees help pollinate our apples and pears, and every year we rent hives from a local beekeeper. During a warm spring day when the apple trees are i...

Late winter, just as the sap begins to rise, is the time for grafting. Apples grown from pips do not grow true to their parent (scion), so differe...

We strive to make cider with integrity, without compromise, with no short cuts, and with minimal intervention. Our ciders are made from 100% fresh...