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Artisan Sparkling Cider

Artisan Sparkling Cider

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Crafted using the traditional, labor-intensive méthode champenoise, this bright, naturally carbonated brut champagne-style cider offers an effervescent apple bouquet, tart elements of the orchard, and a crisp, clean finish.  To make this cider, we learned old world methods of secondary fermentation in the bottle that require daily hand turning of each bottle on wooden riddling racks (constructed by our boat-building neighbor Pete), and then disgorging residual yeast sediment one bottle at a time.  This is 'slow cider' that results in golden clarity and enduring bubbles in every glass.  A unqiue alternative to champagne that features Washington organic dessert apples at their most sparkling! 8% abv.


Double Gold Medal, 2011 Seattle Wine Awards.

Silver Medal, 2011 Great Lakes International Cider and Perry Competition.

Silver Medal, 2011 Northwest Wine Summit.

'American Champagne Toast,' 2012 Good Food Awards

Silver Medal, 2013 Seattle Wine Awards

'Best of the Northwest, Dry Cider,' 2013 SIP Magazine

Hand Riddling Cider by Jameson Fink

Jameson Fink's Tasting Notes:

This dry sparkling cider is made employing the same painstaking, labor-intensive methods you’d expect with the finest Champagne. Uncork it and get ready to enjoy light, clean, pure apple refreshment. And with only 8% alcohol, a few percentage points lower than your typical sparkling wine, the Artisan Sparkling Cider is The Brunchmaker. Pair with ceviche or delicate poached seafood; heck, maybe try poaching seafood in some of this cider!

Though the Artisan Sparkling Cider is a delight on its own, if you want to get a little fancy, try adding a splash of the Finnriver Black Currant or Blueberry brandy wines to your champagne flute and top it with some Artisan. It’s an Olympic Peninsula take on a Kir Royal, and is royally refreshing.

Jameson Fink

Tasting notes written by Seattle writer Jameson Fink during an arduous spring afternoon on the farm, sipping cider and listening to the cows low. Nominated for a 2013 Saveur Best Food Blog Award, you can keep up with what's in his glass at

Photo credit Jameson Fink