Twenty-two miles from Mount Hood’s snowy peak, in an alpine river valley teeming with birds and oscillating light, lives a wild farm. Cows, chickens, and pigs graze among vines, and fungi and flowers proliferate as gardens merge with forest. Our wines are exciting for their wild exuberance when they are young, but they will only reveal their full potential to unite disparate time, place, and experience when stored properly for many years — a minimum of five years, but ideally 8 – 15 years following vintage — in a dark place between 53 – 60 degrees Fahrenheit and at 80 – 85% humidity.
We started to plant a new orchard devoted to cider varieties in 2013. It has taken a long time to bear, but we are starting to harvest enough fruit to begin to release cider from these trees. This is the first release of a cider made from true cider varieties: bitter sharp apples including Redfield, Brown’s, Summerset Redstreak, and Brown Snout.
The cider is made identically to Floreal. It is pressed in a basket press directly to the barrel where it ferments and ages untopped for a year. We then use the next year's cider to create a wild secondary fermentation in the bottle. Even though the technique is the same, the resulting cider is utterly different.
This new cider is bronzed peach in color. There is less carbon dioxide, but the texture of the bubbles is even more delicate than Floreal and this characteristic carries through to the cider’s acidity. While Floreal is impressive for its concentration, this new cider is more subtle and refined texturally. The aroma is more complex, with striking floral overtones and aromas of elderberry and blackberry that weave in and out of the exotic evocations of citrus.