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.
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.
Our goal was to produce a cider in the style of a red wine. Most ciders, like most white wines, have minimal skin contact. We fermented this cider on the apple skins. We then soaked the cider on the skins for an extended time to increase extraction of body and tannin.
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.
Our newest wild yeast cider was re-fermented in oak barrels on Concord grapes from Wenger Grape Farm in Waynesboro, VA.
Solstice is a Virginia ice cider made from 100% Goldrush apples. The juice is cryoconcentated prior to fermentation. After primary fermentation in neutral oak, the cider is racked and barrel aged for 12 months.