Shipping Only Available in VA and Washington, DC
Pale gold and effervescent with pronounced fruit aroma hinting of peach and melon. Bright acidity with aromatic intensity from Gold Rush, Albemarle Pippin, and Old Virginia Winesap apples.
Virginia Apples provide notes of tropical fruits that are complemented by the addition of grapefruit peel. Infusing the cider with hibiscus provides a subtle floral aroma and a beautiful pink hue.
A belgian Trappist style cider, fermented on dark candi syrup, figs and coriander with a Belgian yeast.
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.
A rose-style cider fermented on Petit Verdot and Merlot grape skins from King Family Vineyards, aged in French oak barrels, and blended with barrel-fermented Hewe’s Crab.
Fermented with 100% Gold Rush apples, damson plums, and Brettanomyces, this lambic-style cider is aged in neutral red wine barrels made from American oak.
Our newest wild yeast cider was re-fermented in oak barrels on Concord grapes from Wenger Grape Farm in Waynesboro, VA.