Check out our current offerings available for local pickup or shipping to more then 36 states:
Workman Dry ’20- Fresh, Racy Acidity, rose hips, citrus, juicy, slate. Unfiltered, force carbonated. 0.0% rs 8.0% abv. 500 gal. produced. Main Apple Varieties; Dolgo Crab, Somerset Redstreak, Ellis Bitter, Bedan, Zabergau, Major, Domaines, Roxbury Russet, King David, Rhode Island Greening, Browns Apple, Binet Rouge, Baldwin, Golden Russet, and many more.
Still Barrel -Still Barrel is made from these apples: Kingston Black, Dolgo Crab, Tompkins King, Liberty, Cox’s Orange Pippin, Spigold, Baldwin, Margil, Golden Russet, Browns Apple, Sweet Coppin, King David, Keepsake, Wickson Crab and over 30 more varieties. Pressed : 2015, 2016, 2017, 2018 Fermented : Stainless Steel and Oak Barrel, bone dry. Finished : Aged on primary fermentation lees, battonage, blended, bottled still. Aromas : Tangerine, beeswax, jasmine, lavender, vanilla bean, spice. Taste : soft and round up front, clean acid finish. 0.0% residual sugar. 8.5% alc/vol.
Starblossom ’19 – Certified Biodynamic Starblossom focuses primarily on bittersweet and heirloom apples, with a portion of the cider aged in French and American oak barrels. 100% Estate grown, certified Biodynamic fruit. Unfiltered and force carbonated. 0.0% RS, 8.5% alcohol/volume. Release date- Feb 2020 150 cases produced
Extra Brut Kingston Black ’19– Naturally Sparkling Extra Brut Cider. 100% Kingston Black Certified Biodynamic grown apples. Fermented and aged in stainless steel, bottled 1/04/20. Disgorged in batches of 10 cases. Notes of tangerine, tarragon, wood smoke. 0.0% residual sugar, 9.5% alc/vol. 18 cases produced.
The only remaining available of our trio of Spring limited release ciders: Sunrise, Sunlight, and Sunset. We are so excited for the release of our first bottle conditioned ciders of 2020. 2020 was an intense year in so many ways. The growing season had challenges too. We not only had spring frost damage but a summer long drought which resulted in a small crop of small sized apples. The upside was that because of the small crop the flavors and sugars in the apples were concentrated and intense. We pressed this small crop in three pressings, September 25th, October 16th, and October 29th. These three pressings were uniquely different due to the different apples blended in each pressing. These three batches were fermented separately and as we started to think about how to blend them we realized they each were so unique and interesting. We bottled a small quantity of each batch and named them Sunrise, Sunlight, and Sunset – metaphorically speaking to the first, middle and last pressing of the year.
Asters In Gold ’17– Naturally Sparkling Sec Cider. 100% unsprayed apples grown in finger lakes. Pressed autumn of 2018. Fermented and aged in stainless steel and oak barrel, bottled 11/01/18. Made in the traditional style and disgorged after aging on bottle lees for over 24 months. Disgorged in 10 cases batches beginning August 2020. Notes of grilled peach, saffron, almond meringue. Apples: Browns apple, Sweet Coppin, Domaines, Spigold, Sweet 16, Porters Perfection, Binet Rouge, Ellis Bitter, Redfield, Golden Russet, Somerset Redstreak, Major, and more. Off-dry. 10.5% alc./volume. 54 cases produced.
Brut Celeste Sur Lie ’17 – An elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over 24 months, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel. notes of black cherry, orange rind, toasted almonds. apples: Kingston Black, dolgo crab, Tompkins king, liberty, cox orange pippin, spigold, Baldwin, Margie, browns apple, sweet Coppin, King David, and more. 0.0% residual sugar, 10.5% alcohol/volume. Release date- August 2020 59 cases produced
~Library Notes of Ciders Now Gone~
Cloudsplitter ’19 BRUT- SOLD OUT
Still Cloudsplitter ’19-Certified BiodynamicGolden Russett, Porter’s Perfection, Kingston Black, Ashmead’s Kernel, Tompkins King, Wickson Crab, Nehou, Roxbury Russet, Dabinett, Brown snout, Karmijn de Sonneville, Zabergau, Somerset Redstreak, Ashcroft Bittersharp, Rhode Island Greening, Bramley’s Seedling, Texas King Crab, Redbyrd Bitter, Barn Hill Sharp, Gnarled Chapman, Medaille d’Or, Harry Masters Jersey, Browns Apple, Keepsake, Sweet 16, Baldwin, Liberty, Yarlington Mill, Muscadet de Dieppe, Grenadine, Rubaiyat, Pink Pearl, Arkansas Black, Newtown Pippin, Black Oxford Pressed : October, November 2019, rack and cloth Fermented : Stainless Steel, Bone Dry Finished : unfined and unfiltered, Still Aromas : Clementine, Beeswax, Red Raspberry, Smoky Bittersweet apple notes Taste : Dense Fruit, Earthy, Complex, Structured. 0.0% RS, 8.3% alcohol/volume. 30 cases produced. SOLD OUT
Harvest Rosé ’18 – Tasting Notes: strawberry, raspberry, anise, vanilla cream, honeysuckle, fresh lively tannins. Half of this cider comes from the red-fleshed apple, Redfield, giving a rosé color to the cider. Apples picked in October 2018 and pressed November 2nd, 2018. Cold co-fermented in stainless tank with DV10 yeast. Racked into bright tank near completion of fermentation. Force carbonated for kegs. No added SO2 (sulphur dioxide). Naturally cloudy. Cider made from 50% certified Biodynamic apples, 50% non-spray/non-conventional managed apples. Harvest Rosé is our first cider released from this year’s harvest. Special Note: Redbyrd’s Harvest ciders are kegged early releases of cider pressed that very season. Fresh, bright, lively, and ever so slightly off-dry.Apples: 50% Redfield (grown Redbyrd Orchard and Hammerstone Orchard, Trumansburg), 22% Keepsake (grown certified Biodynamic at Redbyrd Orchard, Trumansburg), 20% Freer Crab (grown Jay Freer, Geneva), 8% Muscadet de Dieppe (grown Hammerstone Orchard, Trumansburg)Residual Sugar: 0.7% Alcohol/Volume: 8.0% pH: 3.5 TA: 0.6 Limited availability in kegs only for wholesale.SOLD OUT but Soon to be released in bottle conditioned format and bone dry, yay!
Redbyrd Rosé ’18– Tasting Notes: strawberry, raspberry, anise, vanilla cream, honeysuckle, fresh lively tannins. Half of this cider comes from the red-fleshed apple, Redfield, giving a rosé color to the cider. Apples picked in October 2018 and pressed November 2nd, 2018. Cold co-fermented in stainless tank with DV10 yeast. Secondary fermentation in bottles. Disgorged. 8.5% all/vol. 0.0% residual sugar. Cider made from 50% certified Biodynamic apples, 50% non-spray/non-conventional managed apples. Apples: 50% Redfield (grown Redbyrd Orchard and Hammerstone Orchard, Trumansburg), 22% Keepsake (grown certified Biodynamic at Redbyrd Orchard, Trumansburg), 20% Freer Crab (grown Jay Freer, Geneva), 8% Muscadet de Dieppe (grown Hammerstone Orchard, Trumansburg) 20 cases produced. Release Aug 2019 SOLD OUT
Workman Dry ’17 – A floral nose of Rose, Honeycomb and Palo Santo. Mineral, Slate, Lemongrass and Ginger, finishing with bright Citrus and Lemon Zest. Bright , Crisp, Playful. 20% Cox Orange Pippin, 14% Goldrush, 10% Margil, 9% Newtown Pippin, 9% Spigold, 8% Dolgo Crab. Also containing – Rhode Island Greening, Roxbury Russett, Rubinette, Zabergau Reinette, Baldwin, Freedom, Macfree, Honeycrisp, Zestar, Browns Apple, Dabinett, Brown Snout, Bulmers Norman, Ellis Bitter, Somerset Redstreak, Harrison Crab, Tremletts Bitter and unnamed wild apples. SOLD OUT
Vernal Cloudsplitter ’19- SOLD OUT
Vernal Cloudsplitter ’18– Estate grown, made from 100% certified biodynamic apples. highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and force carbonated. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity. Primary Apples: Golden Russet, Roxbury Russet, Brown Snout, Baldwin, Kingston Black, Sweet 16, Tompkins King, Dabinett, Wickson, Goldrush, Stoke Red, Karmijn de Sonneville, Harry Masters Jersey, Geneva Crab, Zabergau Reinette, Redbyrd Bitter, Gnarled Chapman, Porters Perfection, Yarlington Mill, Ashmeads Kernal and many more…In your glass : Beeswax, Clover Honey, Almond, Cinnamon, Clementine, Dried Apricot, Orange Peel SOLD OUT
Vernal Cloudsplitter ‘17– Estate grown highlighting the terroir of our two hillside orchard sites. Blended as apples at the press, unfiltered and force carbonated. Biodynamic. Crisp, full of citrus with structured tannins and racy acidity. Primary Apples: Kingston Black, Porter’s Perfection, Baldwin, Golden Russet, Newtown Pippin, Dabinett, Muscadet de Dieppe, Gnarled Chapman, Barn Hill Sharp, Harry Masters Jersey, Yarlington Mill, Stoke Red, Brown Snout. 0.0% residual sugar, 9.7% alcohol/volume. Release date- May 2018 22 cases produced SOLD OUT
Starblossom ’17 – Starblossom focuses primarily on European bittersweet and bittersharp apples, with a portion of the cider aged in French and American oak barrels. The apples for this cider come from our own trees and the orchards we partner in care for at Tree Gate Farm and Newell Farm. Unfiltered and force carbonated. 0.0% RS, 8.5% alcohol/volume. Release date- August 2018 150 cases produced SOLD OUT
Still Barrel ’14– Barrel fermented, and barrel aged cider. A blend of classic heirlooms; Cox Orange Pippin, Margil, and Northern Spy for aroma and balance, and Manchurian Crab, Wickson Crab, Brown Snout and Major for tannins and acidity. Still barrel was aged on its primary fermentation lees for 7 months with frequent battonage to bring weight, and roundness to this cider. A mouthwatering finish of tannins and acidity showcase the power of bittersweet and crab cider apples. Finished still and unfiltered because we want you to enjoy it as we have, straight out of the barrel. SOLD OUT
Andromeda Crab ’15- A nose of ripe strawberry, lemon peel, and waxy bittersweet apple notes. Finishes with lingering tannins and velvety texture. Andromeda. It’s the closest galaxy to ours and the brightest is the heavens- the most distant thing you can see with the naked eye. The way we think about Andromeda is the way we feel about the crab apples in this cider: they are amazing! We hope you’ll open this bottle of cider and spend an evening sky gazing and contemplating the wonders of the universe. 80 cases produced. SOLD OUT
Wild Pippin ’15 – A delicate nose of white pepper, lemongrass, and lime. Herbaceous notes of freshly dug wild carrot, finishing with mouthwatering tannins. This cider is from 100% wild grown fruit collected in Tompkins and Schuyler counties from wild grown seedling trees from the bumper year of 2015, picked September 15th through November 1st and pressed in two pressings. Aged in neutral oak and bottle conditioned. Aged in bottle 1+ year. 44 cases produced. SOLD OUT
Celeste Sur Lie ’14/’15 – An elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over 24 months, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel. 0.0% residual sugar, 10.5% alcohol/volume. Release date- May 2018 ongoing (disgorged in groups of 10 cases), 44 cases produced SOLD OUT
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