A lambic style sour cider, La Mûre is made of Northwest apples and Oregon grown marion blackberries. La Mûre is fermented bone dry, and then is moved to Oregon pinot noir oak barrels to age for one year. Here, the cider undergoes a secondary lactobacillus fermentation giving it a lactic ‘tang’. This is a similar method of lambic beer production that creates the sour beers of Belgium. The cider is bottle conditioned and is another great cider to age in the cellar as it will change and get more sour over time.