Food

Drink

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We press and ferment our cider only once a year in Autumn when the apples are at their peak ripeness. The fruit is washed and hand sorted, then pressed with our Rack & Cloth cider press. We fermented in various vessels, the smallest a 30 gallon oak barrel and the largest being our beautiful 50hL French oak foudre. The cider is allowed to ferment slowly, often taking three months or more to finish.We minimize handling and meddling with the process, choosing to create a favorable environment for the cider and believing that it knows best. Our cider is not filtered or fined and is therefore very much a living product. This means that as the year progresses the cider will continue to mature and develop.

We believe that good fruit and thoughtful cidermaking create a nuanced and balanced beverage. We hope you agree!

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The Cider Route

Explore more with the Gorge Cider route!

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