We handcraft delicious wines and ciders in the heart of Washington state. 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 fruit on-site, taking the time to age the juice with minimal sulfites and without artificial ingredients, flavorings, or concentrates. It’s not for ideological reasons—we’re simply celebrating the unique qualities of the fruit, without the distraction of heavy oak, high alcohol, or unnecessary sweetness. The result is a finely balanced product, nuanced in flavor, exhibiting deep character.
Our ciders are made just like wine. We prefer the drier side of cider, pure and unmasked by sweeteners or additives. We press organic apples, then age the ciders in stainless tanks and oak barrels. Many will cellar exceptionally well in the bottle. Starting with the best fruit, and taking great care to age the cider properly, we achieve a refined and balanced product.
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 are now available.