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Once popular, now rare, Baldwin Apples have long been prized for the making of hard cider. The Baldwins in this cider come from trees planted in the early 1900's. This cider is smooth and crisp. From the 2003 harvest, 178 cases were made.

West County Blueberry-Apple Wine is dry enough to drink with food and sweet enough for sipping. The apples are fresh-processed from local orchards. The wild, no- spray blueberries are gathered from Burnt Hill in Heath, a nearby hill-town. Pokumtuck Indians camped in these highlands to harvest the midnight blue fruit. Small, plump, and sweet-acid, the berries grow low to the ground, hidden in thick shrub. Tenacious survivors, they thrive despite cold winters and rocky soil.

The Dabinett is a classic English bittersweet cider apple that we grow at our Catamount Hill Orchard. Dabinett gives this blend of Catamounts, Greenings, and Newton Pippin its varietal character. This cider has round tannins, rich fruit and a long complex finish.. Estate bottled : '03 harvest, 102 cases.

Our family makes this hard cider from fresh pressed Baldwin apples. This unfiltered cider is fermented dry while undergoing a secondary malic-lactic fermentation. Yielding lovely notes of citrus and melon, it is a very smooth and complex cider. From the 2003 harvest , we made 76 cases.

The Golden Russet apple is a traditional favorite for hard cider. The tart-sweet, aromatic juice creates a rich, full-flavored cider: dry,with a core of honeyed fruit and rich tannins. These Russets were grown, fermented and bottled in the fall of 2003 at our Catamount Hill orchard. 46 cases were made.

This cider is made from Cortland and McIntosh apples organically grown in the Peckville section of Shelburne. The sweetness results from a short fermentation of fresh pressed apples. No sugar or concentrate is added to our hard ciders. This cider is rich, fruity, and complex. This cider is without added sulfites.

These apples make a lovely cider, bringing notes of bright fruit and tartness. Now, tartness isn’t something you find in a bittersweet apple, and terroir doesn’t explain such a massive difference. Well -informed sources have told us that our Yarlington Mill and Tremletts do not look like their namesakes, nor resemble any European cider apple. Our guess is that they are really seedlings- that the graft of scion-to-seedling didn’t take, and the rootstock became the tree. In the early 1900's, most grafting was done onto seedlings.

The Redfield, a rare American cider apple with red flesh, adds its color and vibrant fruit to this blend of Baldwin and other apples. Our family ferments and bottles this cider at our Catamount Hill orchard. Dry and elegantt with bright red frui t on the palet and a racy finish. Serve chilled. Estate bottled: 2 batches, 269 cases total.

For this cider we blend Tremletts a classic bitter-sharp cider apple, with Golden and Roxbury Russets , Dry and elegant with notes of mineral and citrus and a long dry finish. Very refreshing and good with food. The apples are grown and fermented at our Catamount Hill Orchard. Estate bottled: '03 harvest, 96 cases.