Est. 2014 · Parkland County, Alberta
Move your pointer to turn the orchard
Forty acres of apples on a north-facing bench above the river. We pick late, press cold, and let the cider decide when it is finished.
Twenty two varieties, half of them heritage trees planted before we arrived. No irrigation, no spraying after bloom.
A single rack and cloth press, run in October and November only. Everything is whole fruit, nothing from concentrate.
Wild ferments in old wine barrels, bottled unfiltered. Most ciders rest a year before we sell them.
Bone dry, bright, a little wild. The everyday one.
Apples left on the tree past the first freeze. Sweeter, denser.
Single block, single year. Bittersweet varieties only.
Co-fermented with berries from the fence line. Deep red.
From four pear trees we did not plant. Soft and floral.
Slow, naturally sweet, two years in barrel. Very little left.
Bittersweet · dry farmed · north bench
We buy a neglected orchard and spend the first two winters pruning trees nobody had touched in a decade.
The first press. Two hundred bottles, most of them given away, a few of them very good.
The old machine shed becomes a cellar. We stop filtering and start waiting.
Tasting room opens Thursday to Sunday. Six ciders, twelve stockists, still one press.
Not for the tasting room. Book for groups over six, and for the orchard walk, which runs Saturdays at two.
Here, and at twelve shops between Edmonton and Stony Plain. The list is at the bottom of the page and changes each release.
We farm without irrigation or synthetic spray, and we are not certified. Ask us anything about how a specific cider was grown.
Kids yes, and there is pressed apple juice for them. Dogs on a lead in the yard, not in the tasting room.
Twenty five minutes west of Edmonton. Tastings are eight dollars and come off any bottle you take home.
Book a tasting