Not your mama’s cider. Roxbury Russet, Nehou, Muscat de Bernay, and other traditional “bittersweet” (high tannin, low acid) cider apples make this blend unexpectedly complex, tannic, and vinous, with a long finish. We sourced these scarce cider varieties from two small orchards in western Sonoma County, planted years ago with high hopes but nearly forgotten since.
Exceptionally food-friendly. Pair with aged cheeses, oysters, Dungeness crab, charcuterie, all things pork, roast poultry, and hearty vegetables.