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Wine & Cider
Local fruit & Native Yeast Fermentation
Wild, Raw & Rustic
Cider aged in Caribbean Rum Barrels for 2 years. Wildflower honey added before bottling to add a natural sparkle. Very fizzy with crunchy beeswax on the palate.
2oz...........
Glass......
Bottle....
$4
$8
$22
Macoun, Cortland, and McIntosh apples crushed and macerated for two weeks, then pressed and wild fermented with locally grown Frontenac Blanc grapes. Bottled during primary fermentation for a natural sparkle. Delicate notes of apple and white grape mingle in this effervescent blend. Unfined and unfiltered. Zero additives. 660 bottles made.
2oz...........
Glass......
Bottle....
$5
$12
$32
A blend of two cold-climate white grapes from a warm and dry growing season. High in acidity, slightly oxidative with powerful notes of tropical fruit. Best enjoyed cold and with spicy cuisine. Wild fermented. Unfined and unfiltered. Zero additives. 300 Bottles made.
2oz...........
Glass......
Bottle....
$5
$10
$22
Marquette grapes, direct-pressed and wild fermented in a 30-gallon neutral Hungarian oak barrel. Bold and jammy with subtle notes of vanilla delivered on a slight effervescence. Unfined and unfiltered. 96 bottles made.
2oz...........
Glass......
Bottle…
$7
$15
$42
Wild Apples grown in the mountains, pressed and fermented on Crimson Pearl Grapes. Deep, dark, and meditative. An aroma of dried flowers dance untamed through notes of herbal red fruit on the palate. Wild fermentation, 17 days on skins, repressed and fermented to dryness. Aged on lees for 5 months.
2oz...........
Glass......
Bottle…
$6
$14
$40
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