~ Oregon grown crab and heirloom apples ~
~ Fermented with wild yeast strains ~
~ Aged in oak barrels ~
Inspired by farmhouse ciders of the pioneer West, Afton Field is a testament to the tenacity of these settlers and their enduring orchards. Fresh-pressed, hand-picked Wickson crab, Newtown Pippin and other pioneer apple varieties are fermented, aged in oak barrels, and bottle conditioned with wild Brettanomyces yeast. Bone dry, unfiltered and uncompromising, this farmhouse cider is wild at heart and at home on the rustic table.
Afton Field is made with a blend of around 40 varieties of Pioneer Apples, many of which are crab and high acid heritage types. After fermentation, Afton Field is aged in old Chardonnay barrels, where we allow a secondary wild brett fermentation to occur. The combination of high acid pioneer apples and a little barrel aging allows for a some really nice farmhouse aromas to express themselves–notes of hay and wood. This cider is bone dry and conditioned in the bottles allowing for the expression of the wild yeasts character. A good replica of an American farmhouse cider you would have had on a homestead in the late 1800’s, the Afton Field will continue to change over time, and is great to cellar over the course of several years.