Ground to a fine pomace and squeezed in a traditional rack and cloth press, box after box of apples yields rills of golden, fragrant juice, slowly filling tanks in the barn each fall. Wild yeasts work through the winter in a long, cool ferment, slowly maturing the juice into cider. Then it’s our turn to harmonize the various voices of each apple variety. 2017’s blend is light bodied and dry but full of warm apple flavor and just a hint of fruity barnyard brett.