Around harvest time, the Fall, apples and pears are harvested from estate orchards and brought to the barn. Apples are then washed, crushed, and pressed into juice. The juice is then fermented anywhere from 2 weeks to 1 month. At the end of fermentation ciders are racked into their blends and bottled into the variety of ciders we decide to make; English and American style hard ciders.
Currently only available for purchase at the Winery by the bottle or by the case.
At harvest time, the Fall & Summer times, grapes are harvested from estate vineyards in Eastern, WA. The grapes are brought to the Winery and the crushing facility. Once organized into their variety of blends, they grapes are then crushed, de-stemmed, and then pressed. The time length for grape Fermentation and aging depends on the blend and the winemakers expertise. When they are ready, the wine is bottled, labeled and ready for our tasting room.