This orchard was planted in the 1940's, 50's and 60's farmed without any chemical inputs. Fermented in French oak barrel with native yeast and aged sur lie for 5 months, with an addition of Amarillo Hops and Nielson Sauv to add to the aromatic complexity, while bottle conditioned for carbonation. Made for wine geeks and beer nerds, this cider is a sommelier stumper.