Leavenworth Cider Tasting Menu
We make everything in small batches, so our tasting selection and bottle stock are constantly rotating. Stop by to see what’s new.
Our apple ciders are available now. Wines will arrive in late 2019.
100% apple ciders
Dry-sider is our flagship cider. It’s fermented dry (no residual sweetness) and aged sur-lie in neutral oak barrels. We stir the barrels to rouse the yeast lees, building up the volume and mouthfeel and complementing the acid balance. Notes of dried apples and nuts, with a mineral quality and moderate carbonation.
Just a touch off-dry, the wee-sour is aged in barrels for a couple months to develop some depth. We blend in a portion of cider that was allowed to sour via lactic acid bacteria in the barrel in hopes to strike a balance of slightly sour with a hint of sweet on the finish to fill it out. We get some mild tannins on this one and enjoy this as a daily-drinker.
SmashApple is our refreshing, off-dry cider with classic, fresh-apple flavors. After fermenting the cider dry, we blend in fresh apple juice to lend some sweetness. It’s like biting into a ripe apple.
Seasonal co-fermentations – Limited-edition ciders
Dry Rainier Cherry
Whole, organic apples are pressed and fermented dry, then transferred into oak barrels for a second fermentation on whole Rainier cherries. The result is a beautifully balanced cider with bright acidity from the cherries, a supple mouthfeel from the long fermentation and aging sur-lie, and zero sweetness. Notes of green apple, peach, and a touch of cooked sugar.
Bluet Pass Rosé
We co-ferment fresh whole blueberries with dry apple cider to produce a lightly colored rosé with subtle blueberry character. Finishes light, slightly tart, and totally dry. Fermented in stainless steel and aged to retain the fruit character.
Cot in the Sun
We tossed a healthy amount of fresh, home-grown apricots in this cider and allowed them to co-ferment with the apples in a stainless tank. The result is a characteristic tart-apricot cider with enough tannin to fill in the mouthfeel.
Cot in the Rain
We were thinking of something seasonal and different on this one, and decided to sweeten the pot a little with some juice from fresh-pressed pinot gris grapes. The result is an apricot cider on the sweeter side of the spectrum and really pushes notes of sweet peach and caramelized apricots, versus the dry and tart character of Cot in the Sun.
Off-dry cider blended with aromatic hops from the Yakima Valley. Citrus and tropical fruit dominate, with a touch of pine resin. We continue to experiment with local hops and find blends that fit the mood and season.
Topped off with a touch of fresh-pressed apple juice (1.5% residual sweetness).
Fresh herbs from Thai cuisine inspire this slightly spicy cider. Aged in neutral oak barrels on top of fresh lemongrass, ginger, basil, and turmeric, the cider is a refreshing complement to any spicy dish. Lemongrass and ginger pop out first, followed by basil and turmeric on the finish.
Our 2018 Soltice Cyzer began its journey around the longest day of the year when we co-fermented Apple Cider with a dark and flavorful Buckwheat Honey form our friends at Otto’s Honey in East Wenatchee. This long and slow barrel fermentation was followed up by a secondary fermentation with wild-harvested Elderberries and home-grown Lavender Flowers. The result is a rich, mineral, cross between a cider and a mead with the aroma, tannins, and tartness from ripe Elderberries and a floral component from Lavender that just comes across in the aroma and flavor. We release this cider on the Winter Solstice and it should drink well now and cellar well for the year to come. This is NOT a sweet cider or mead, and it’s been only lightly carbonated to add some texture to the glass. We are interested to see how this one ages!