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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.
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$4
$8
$22
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.
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$6
$14
$40
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.
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$5
$10
$22
Our first vintage with Crimson Pearl - A dark rosé, enchantingly vivid in color with a bouquet of soft red fruit. Foot-trodden and pressed directly to neutral oak. Wild fermentation. A dry wine, unfined and unfiltered. 250 bottles made.
$7
$14
$40
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A native yeast fermented blend of Marechal Foch, Marquette and Itasca from New Hampshire and Vermont. The warmth of the 2024 growing season is felt through this soft red. Offering notes of dried cherry, raspberry and plum with a soft hazelnut finish.
$6
$12
$32
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New Hampshire grown Marquette Grapes. Wild Fermentation. Unfined and Unfiltered. Dry, earthy and tannic with notes of cranberry and cherry.
$6
$12
$32
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