our philosophy
Family
We are a small, local, family owned and operated cider company specializing in making premium cider where quality is valued over quantity, the journey just as important as the destination and family is valued and celebrated above all else.
FRUIt
Like all things in life, what you get out of something depends entirely on what you put in—and cider is no different. The quality of a cider can only rise to meet the quality of the fruit behind it.
We seek out heirloom and heritage apple varieties that once flourished across California’s North Coast and Central Valley before Prohibition—long before commercial monocultures and “supermarket apples” took hold. Many of the finest apples we work with today come from very old trees growing wild or semi-wild, often without irrigation, added nutrients, or sprays of any kind. These trees produce fruit of remarkable complexity, shaped naturally by their environment rather than by intervention.
Most of these orchards are small, family-owned, and tended with the same care and restraint passed down for generations. While many of the apples would qualify as organic, their wild origins often mean they carry no certification—only the integrity of the land and the people who steward it.
process
Apples and pears are hand-picked, crushed, and pressed before beginning a slow, wild fermentation that preserves the fruit’s natural character. Whenever possible, our ciders are crafted using zero/zero principles—no added yeast, nutrients, enzymes, or other interventions—allowing each variety to express its true origin.
After crush and press, each cider follows the path best suited to its fruit and intended style. No matter the method, every cider takes about a year from start to finish. Some are crafted as pét-nats, completed entirely through primary fermentation. Others are naturally bottle-conditioned, finishing their fermentation in the bottle to develop a fine, persistent sparkle. Certain cuvées undergo the full méthode champenoise process, with secondary fermentation and aging in tirage. Ciders destined for keeve follow a distinct, traditional method beginning with the natural formation of the chapeau brun, leading to a slow, nutrient-limited fermentation that preserves residual sweetness and produces an elegant, naturally light effervescence.
All of our ciders—bottles and kegs—are naturally carbonated through either primary or secondary fermentation, never force-carbonated. Once bottled, the cider continues its transformation in tirage, developing depth, fine bubbles, and the distinctive autolyzed-yeast character that defines a fully realized, traditionally made cider.