Our Ciders
We produce a range of bottles from barrel-aged still cider to traditional method bubbles. We forage fruit from the Little River watershed in northern New York state.
Each bottling is a chapter in the history of this place: the particularities of the growing season, the careful selection and processing of the apples, the myriad decisions in the cellar.
All ciders are spontaneously fermented. No sulfites. Nothing but apples and time.
White Label
The first official bottling from Pierrepont Cider. Our “table wine.”
Apples foraged in the Little River watershed and aged in used oak wine barrels until bone dry. Bottled still (without carbonation) under cork. Three variants exist: Pink, white, and gold wax tops correspond to the barrels the cider was aged in.
Russet
A “rural method” cider made from russet apples harvested along the Canton-Russell townline. Slightly sweet thanks to a stalled fermentation and a cool cellar. No oak.
Single Tree
Produced from a single wild seedling tree growing near the Butternut Ridge road. The tree is named “Bryter Layter” due to the late-hanging bright yellow fruit. Aged for over a year in glass before bottling. This is a rich and rare cider. Each bottle hand disgorged for clarity.
Ciderkin
A low-alcohol, high-flavor cider made with the leftover pomace from the “russet” cider. Once-squeezed apple mash is frozen after fall pressing and thawed and rehydrated with raw maple sap in the spring. Fermented nearly dry with a light sparkle in the bottle.
2024 Mythological Beauty
A beautiful pet nat from our 2024 harvest. A blend of Little River apples pressed directly into stainless steel and steeped with pomace from the seedling apple “Fairytale Red” for two weeks. Finished in used oak before bottling while still fermenting in order to capture a nice fizz in the bottle.
2024 Orebed Road
2024 apples from the Orebed Road aged in neutral
oak. Bottled in 2025 with local honey for champagne-style bubbles. Hand disgorged.