In the Press

~Beginning Aug. 20th, 2019 and continuing into the future, $1 for every bottle of cider that is purchased direct or wholesale from Redbyrd Orchard Cider will be given to Soul Fire Farm Institute and Ganondagan  in solidarity with farmers of color and the Indigenous Peoples of our region.~

Washington Post: Why Cider, Which can be as complex as wine, belongs on your Thanksgiving table, Nov 2019

“On a brilliantly sunny, crisp autumn morning, I visited Redbyrd Orchard Cider, a few miles from Seneca Lake, not far from owner Eric Shatt’s Finger Lakes orchard. The entire cidery squeezes into a corner of his farmhouse garage, across the road from a red barn full of cows. Wooden crates full of dozens of apple varieties were stacked along the wall, with more in the back of a pickup truck. Inside, Shatt dumped apples from a crate onto a well-worn wooden conveyor belt: red, yellow and green ones, ranging in size from racquetball to tennis ball, some with rough, brownish russeting. The machine rumbled loudly, and Shatt wore protective earmuffs over his knit cap. Over the machine’s noise, Shatt shouted the names of apple varieties that would be pressed for one of his high-end ciders: “There’s a lot of Porter’s Perfection and Wickson Crab in here! Also some Dabinett, Gold Rush, Baldwin, Newtown Pippin! And some Ashmead’s Kernel, Stoke Red and Brown Snout!” …” Why Cider Should be the Official Drink of Thanksgiving, Nov 2019

“2014 Redbyrd Orchard Cider Celeste Sur Lie …Super dry, brioche-scented, and made by the same method as Champagne, this barrel-fermented cider comes from a biodynamic cidery in the Finger Lakes. A creamy-rich texture helps it stand up to rich food.”


Along Came a Cider: Redbyrd Orchard Cider’s Celeste Sur Lie, Oct 2019

“This cider is so filled to the brim with zesty acid! I love how bright the Celeste Sur Lie tastes. I get fruit notes like overripe apples, seville orange, and pineapple. I’ll think of the acidity as bracing and very true to the regional style. It gets a ton of flavor and structure from both of its fermentations because it’s clean but yeasty. The finish is luxurious and lengthy.”

Wine Enthusiast: Cider, Wine’s Overlooked Category, Sep 2019

“..many beverage connoisseurs have yet to catch on to an under-sung sector of wine: cider. That’s right, cider is technically a wine…But the real truth about cider could not be more clear. Its fermentation path is technically akin to grape wine production—juice plus yeast equals alcohol and carbon dioxide—and the whole category deserves to be treated as such…Great ciders are already here, and as more and more people become familiar with the category, the bar for quality will surely rise across the board. So the next time you’re in a wine shop, give more attention to the cider section and be a part of this burgeoning category. Redbyrd 2017 Cloudsplitter (New York); A traditional method cider made from biodynamically grown apples from the Finger Lakes.”

Connections on WXXI: Discussing the Finger Lakes Cider Industry, Sep 2019


The Cider Revival~Dispatches From the Orchard , released Sep 2019

Edible FLX: The Apple Collector, How Redbyrd Brings Soulful Fruit To Every Bottle Of Cider, Aug 2019

“Over the years, Shatt and Maas have brought many of these wild apples into their orchard by grafting cuttings to existing trees. Some of the wild varieties now seem diminished and are no longer as interesting as their mother tree once was. But others have had their flavors intensify, responding quite well to the careful hand of a thoughtful orchardist. Shatt and Maas have even named some of these successful apples: Barn Hill Sharp, Gnarled Chapman, Searsburg Cherry Bomb, Texas King Crab. These apples have made their way into Redbyrd cider, and Shatt would love to see them make their way into orchards all across the country.”


Bon Appetit: Americans Have Been Doing Cider Wrong Forever, and It’s Time to Change, Oct. 2018

Exploring new producers is half of what makes drinking these wild ciders exciting. But there are certain producers we trust to make ciders we’ll be returning to again and again. Here are six of our favorites…Redbyrd Orchard – Trumansburg, NY…”

Rachel Ray Magazine: 5 Apple Ciders We’re Loving This Season, Oct. 2018

“One of my favorites, Redbyrd Orchard Cider’s Celeste Sur Lie, from upstate New York, is dry, sparkling, and a little creamy. The brioche notes make it the perfect partner for a charcuterie board.”

The Crafty Cask: 8 Perfect Ciders for Thanksgiving, Oct. 2018

“Next we have Redbyrd Orchard Cider in upstate New York. They were New York state’s first biodynamic cider apple orchard and have quite a few great ciders… For Thanksgiving, in particular, I suggest the Celeste Sur Lie for a nice champagne-style option or their Workman Dry Cider.”


My Domaine: Move Over Aperol, This is the Drink Everyone Will Order In the Fall, Sept. 2018

” ‘Sauvignon blanc is tremendously popular with cider drinkers and vice versa because this wine is all about juicy acidity,’ says Bystryn. She suggests trying a sparkling cider called Wild Pippin if this is your favorite type of wine. Expect to taste white pepper, lemongrass, and lime.”


Cidercraft Magazine, July 2018

Recipe: Cider 75 with Redbyrd Orchard

Washington Post: Think You know What Cider Is? You’re Probably Wrong.  Feb. 2018

“Contrast that with a session I attended on Thursday called “Champagne Method Cider,” where I experienced several mind-blowing sparkling ciders made by Eden Specialty Ciders in Vermont, Snowdrift Cider in Washington state and two cidermakers from New York’s Finger Lakes, Eve’s Cidery and Redbyrd Orchard Cider. What we tasted was every bit as complex as fine wine, with the same attention paid to the apples as a winemaker would to the grapes. Such varieties as Kingston Black, Yarlington Mill, Dabinett, Somerset Redstreak and even foraged wild crab apples were discussed with the same reverence as pinot noir or nebbiolo.”


GQ: These Are The Ciders You Should Be Drinking This Fall, Oct 2017

“Cider comes in a range of styles, meaning there’s usually something for everyone—even those who think they hate it. “Most people hate cider because they think it is too sweet, but much of the growing parts of the cider world are pushing for drier cider,” Pucci says. This is great news for those of us who drank syrupy Woodchuck in college. “Ciders from the Finger Lakes like Eve’s or Redbyrd are dry, mineral, and wine-like in their character.”

Food & Wine: 30 Best Ciders, Sept. 2017

“When Redbyrd says “dry,” this New York cidery means it. Their Workman’s Dry has no residual sugar whatsoever. The result is a bright, tart cider that coaxes out plenty of fruit flavors without any apple sweetness.”

The Kitchn: You Need To Try The Other Apple Cider, Oct. 2016

Redbyrd Orchard in the Finger Lakes is another that makes Sabine’s short list. “The maker is also orchard manager at Cornell and used to be a winemaker and the vineyard manager, so he’s not only got winemaking chops, but he also knows a lot about growing,” she explains. “He is applying biodynamic principles, no easy feat that far north…” Sabine says his ciders are “high-toned, full of minerality and bright fruit.” While the most-widely available is Workman Dry, she prefer Starblossom, which is made primarily from European bittersweet and bittersharp apples. A portion of the cider is aged in French and American oak for “a full-bodied structure and tannins.”


Travel Channel: 13 Cideries Perfect For The Booze Traveler, Oct. 2016

“…cider is sneaking back into hearts and minds, and cidermakers all over the country are making magic with apples. If you’ve got an autumn road trip on the calendar, channel your inner Jack Maxwell and visit these can’t-miss spots.”

 Cider Culture: Biodynamic Cider: The Other Cider, Sept. 2016

“From the design of the orchards to the blending of apples, it is clear the alignment of art and science is what drives Eric and Deva. By using the biodynamic method, Redbyrd Orchard has found a way to root itself in the earth while producing a line of ciders with unmistakable quality.”



Cidercraft Magazine: Hot Spot: Finger Lakes Cider, Feb. 2016

Here are a few of our favorites…From this small husband-and-wife-run, sustainably managed orchard and cidery comes a blend of American cider varieties and heirloom apples for a vanilla and oak-forward sipper, rich with ripe apple and moderate tannin.”


Wine & Spirits: Hazelnut Kitchen, Dec. 2015

“Hazelnut Kitchen is now a must-stop for anyone passing through. With its high ceilings, exposed brick and collection of antique dining tables, it’s become a showcase for the produce coming from all the farms, ranches, dairies, vineyards and orchards that surround the town…”

The Tasting Table: The Feral Cider Society, Nov. 2015

“…And he sometimes finds that he has tagged the exact same feral trees as Eric Shatt, whose Redbyrd Orchard ciders are some of the finest I’ve ever tasted.” -Rowan Jacobsen

Cider Journal: Kingston Black Single Varietal Cider, Nov. 2015

“…The exploration of single variety ciders by curious and conscientious cidermakers is critical to the industry, particularly in the United States. Understanding how individual apples react to different terroirs only advances the critical knowledge serious producers must build to better understand how to produce better and more interesting ciders.”


Ithaca Journal: Former Winemaker Moves To Cider, Sept. 2015

“…Shatt and Maas, and their three young sons, live on a bucolic farm with stunning vistas along Reynolds Road that would attract any daydreamer.  Yet, the couple make little time for such luxuries.  Redbyrd is having a banner year, and thanks to a bumper crop of apples there are high hopes production will double from last year.”


 Eater: 20 of the Best Artisanal Ciders, June 2015

 “…With so much new dry American cider hitting the market, Eater decided to taste through 63 artisanal, small-batch, bottles (and cans) produced using a variety of methods from barrel-aging to Méthode Champenoise, spanning New York to Washington…”

Cornell Chronicle: Leap of faith proves pollination can be honeybee free

An interesting piece on some of what our cidermaker, Eric Shatt, does at his day job as manager of Cornell University’s orchards and (as a side note, we are huge advocates of wild bee pollination here at Redbyrd Orchard and of Bryan Danforth’s important work, he’s a superstar!!!):

“I think it is obvious that Bryan’s assumption that we have a strong enough wild bee population to adequately pollinate our crop is correct,” Shatt said. “The key now will be to keep our wild bees happy and support them.”


Cellar d’Or Wine & Cider Shop: Visiting the Orchard on FB, March 2015

“We visited with Redbyrd Orchard Cider this Friday for the first time. Here is Eric showing us his newest orchard, planted a few years ago, consisting of over 60different heirloom and wild seedling varieties that he grafted himself. They are planted extremely densely, at over 1000 trees just on these couple of acres. These draws trees will form an apple “hedgerow” that can be pruned and harvested much easier. The dense plantings also help reduce vigor and stimulate production of quality fruit. Redbyrd is making some of the most beautiful, complex, mineral, and down right delicious ciders in the US right now!”

 Outside Magazine: The Craft Cider Renaissance Is Upon Us, Dec. 2014

“But in the past five years, American cider has undergone a renaissance, with sales jumping some 400 percent and craft producers leading the way…Here’s how some of our favorites stack up…Wild Pippin, Redbyrd Orchard. Made from wild apples sourced in New York’s Finger Lakes region and aged in French oak barrels.”

Along Came A Cider: 10 Favorite Ciders of 2014

“It tastes like no other cider I’ve ever had. As much as I completely enjoyed each and every cider on this list (and I did) this had to be my top choice. It goes beyond what I thought cider could be. I adored the Wild Pippin’s herbaceous spicy notes. They blew me away. It balanced them with gorgeous sparkle, clean dryness, and great acidity. Redbyrd Orchard Cider did a marvelous thing with their wild gathered apples. I doubt, I’ll ever get to taste anything quite like it again, but I do know that they are working to get some material for grafting from some of these wild trees, so I can hope for a cider with fennel, peppercorn, and basil notes.”

Along Came A Cider: Review of Redbyrd’s Wild Pippin

“…What I find hard to describe is how balanced the Wild Pippin tastes while still being so feral and distinctive. I absolutely adore this cider. It really pushes our perceptions and expectations about cider while at the same time being drinkable and incredibly pleasing.”



New York Times: Sips From A Cider Spree, Sept. 2014

“…Deva Maas and Eric Shatt, from the mom-and-pop Redbyrd Cidery, talked about gathering wild apples for their cider because they’re acidic and hardy. “If there’s a tree we’ve been going to for years, we’ll propagate it,” Ms. Maas said. “It’s the ‘old-world way.’ ”…”

 Growing Magazine: Finger Lakes Cider Week, Dec. 2013

 “…If Ithaca was the epicenter of cider week, the local stars in hard cider making are Autumn Stoscheck and Ezra Sherman of Eve’s Cidery in Van Etten, N.Y., south of Ithaca; Eric Shatt and Deva Maas of Redbyrd Orchard Cider in Burdett, N.Y., between Ithaca and Watkins Glen; and Bill and Cheryl Barton of Bellwether Hard Cider in Trumansburg….Shatt is happy about the up- ward trend in cider popularity, ‘It’s like the wine industry in the 1970s,” he said. “The whole wine industry gave grape growers the opportunity to make farms more profitable.’ ”

Edible Finger Lakes: Wine of the Week, Redbyrd’s Starblossom, Nov.2013 

 “…The cider is refreshing, sophisticated and incredibly food-friendly, making it a great partner for your Thanksgiving table. “


~Beginning Aug. 20th, 2019 and continuing into the future, $1 for every bottle of cider that is purchased direct or wholesale from Redbyrd Orchard Cider will be donated to Soul Fire Farm Institute and Ganondagan.~








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