Cider Wine

Capturing the terroir of New York's Catskills and Hudson Valley with apples from wild, abandoned and small farm orchards.

An apple as exciting as its name. The GoldRush is a tart, hard fleshed apple that, when ripe, almost... Read More

This is the pure expression of the Fer (iron) apple. The variety originated at the end of the 19th century in Germany, where it is called Bohnapfel. It is known for its colored, acidulated and tannic juice.

Cidre de Fer 2014 Tasting... Read More

Sauvage is a winery and farm distillery specializing in handcrafted, fruit-based, kosher wines and spirits. French for like this, like that, the range of Comsi Comsa Apple Sparkling Wines.

Contains 12% alcohol.... Read More

Made in a bistro style for everyday drinking by fourth generation vigneron Jean-Michel Chatelier, this blanc and rouge duo is sourced from younger estate vines and is perfect for everyday drinking.
The microclimate of the region... Read More

Oyster River Winegrowers is the project of winemaker Brian Smith. He makes wines and ciders without any additions or subtractions in the winery, working instead with the natural fruit he harvests on his farm. All ciders and sparkling... Read More

From certified sustainable, biodynamic practicing orchards just outside of beautiful Ithaca, NY (it really is gorges!). Made from a huge assortment of different apple varieties. This is a delicious, dry cider that is crisp, fresh... Read More

Showcases Golden Russet apple, native apple to NY & historically prized for its excellent flavor in cider. More brightly bubbly than most other ciders and a perfect summer sipper. We have been bottling vintages of Bluegrass Russet... Read More

This year’s edition of Liminal is one that was allowed significantly more time than years before, released after 12 months of elevage and another 9 in the bottle. Geneva Tremlett’s & Golden Russet co-macerated for... Read More

Leif Sundstrom's new version of his entry-level cider. Made of well-farmed apples from the Finger Lakes and Lake Ontario regions. 60% Rhode Island Greening and 40% Northern Spy. Native yeast fermentation and left unfiltered... Read More