Philosophy

We handcraft delicious beverages in the heart of Washington’s wine and cider country. Some of the world’s best fruit is in our backyard, and we celebrate this bounty by creating wines and ciders that highlight the natural characteristics of the produce.

We employ minimal-intervention winemaking techniques, allowing the native characteristics of the fruit to shine through. That means we press organic fruit on-site, taking the time to age the juice with minimal sulfites and without artificial additives. It’s not for ideological reasons—we simply seek to celebrate the unique qualities of the fruit, without the distraction of heavy oak, high alcohol, or sweetness. The result is a finely balanced product, nuanced in flavor, with deep character.


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Our ciders are made just like wine. We prefer the drier side of ciders, pure and unmasked by sweeteners or additives. We press organic apples, then age the juice in steel and oak barrels (up to six months). Starting with the best fruit, and taking great care to age the cider properly, we achieve a refined and balanced product that needs no sweetness.


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Our wines celebrate the unique qualities of each grape variety and the place it was grown, with a focus on balance and nuance rather than heavy extraction and oak. Our first wines will début in the latter half of 2019.


Long traditions of family farming leave us with the greatest respect for our natural environment. Our namesake exemplified these values, and we hope you’ll join us in celebrating the natural bounty of our region.