Our current bottlings

Our largest production, built on feral, foraged and 'forgotten and farmed' apples. Focused on early season fruit from both sides of the coast range, this blend ferments naturally in stainless tanks. Wild, dry, no filtration or funny business and oh so easy drinking alongside anything on your table. Original artwork by Drew Toonz.

A late season blend of all of my favorite  apples from our home watershed. Seedlings, crabapples and old forgotten homestead fruit fermented/aged in neutral oak barrels for one year + fresh juice from the following year added for bottle conditioning. Salty, leesy and textural inspired by my favorite coastal white wines of the world. No additions or farming inputs whatsoever.

Orchard grown fruit from Pleasant Valley Cider Apples. Farmed by Ashley and Brian on the banks of the Santiam River, this bottling is a traditional blend of russets, bittersharp and bittersweet heirloom cider varieties. Fermented/aged in neutral oak barrels for one year + fresh juice from following year for bottle conditioning. Rich, tannic and nutty. Inspired by my favorite ciders of West Country.

'What grows together goes together'

A co-ferment of apples, grapes, pears and plums in collaboration with Grape Ink. All the fruit is sourced from Jarad and Guilia's home site on Mason Hill Road in North Plains. Apple cider serves as the base for all other fruit to macerate and ferment. Pressed and aged in neutral oak barrels. 

Ciderkin is a second pressing of apple (and grape!) pommace after maceration in Coast Range spring water. The second pressing creates a dry and easy drinking low ABV drinker. Infused with flowers, herbs and honey from  Murrelet Herb Farm in Nehalem. Small production, this one will only be found at the coast. 

It's coming, just taking lots of time as many of the best things do. Excited to share soon.