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You must be at least 18 to find out more about the beautiful ciders within and the way in which they are made.
The frenzy of harvest is here. Our climate is warmer than the environments from which most of our cider varieties hail. The days are still hot, and the trees struggle to hold onto their charges as the fruit ripens. We bite our nails and wait.
Once we start the harvest, a slow trickle of apples into the cidery becomes an avalanche. Heritage fruit from nearby orchards arrives to supplement our own harvest. Soon apple bins are piled three high in every bit of available shade.
The pressing starts, the tanks fill - there will never be enough tanks. The orchard, a few weeks ago laden with fruit, thins and the flow of apples slows to a trickle and stops. It all takes three months.