Redbyrd Orchard Ciders

Redbyrd Orchard Cider is a small family-run sustainably managed fruit farm and cidery focused on heirloom, wild seedling and European cider apples to produce unique artisanal hard ciders. They are part of a small movement of New York cidermakers committed to bringing true cider back to the American table and cider apple orchards back to the American landscape.  Redbyrd is comprised of a husband and wife team coming from backgrounds steeped in the winemaking and grapegrowing traditions of the Finger Lakes. Eric Shatt, former head winemaker at Ventosa Winery, previous nursery and vineyard manager for Hermann J. Wiemer Vineyard, and currently Cornell University’s Orchard and Research Farms Manager, along with Deva Maas, who has a background in Sustainable Agriculture from The Evergreen State College and a childhood within a family of one of the earliest wineries in the Finger Lake, have settled in to their true passion, growing apples and producing world-class ciders. Redbyrd has two separate orchards, both of which are farmed organically and biodynamically.  Eric says “We find a sense of spirit in farming this way and truly feel the fruit is more whole and balanced to provide more nutrition and/or flavor.”  The first orchard, in Burdett was planted in 2003/4 and measures just one acre in size.  They planted a second orchard in Trumansburg in 2011/12 which will be 4 acres once fully planted. Redbyrd Orchard Cider approaches cidermaking with a winemaker’s sensibility.   As with grapes to wine, to make truly great cider, you must start with truly great fruit. “We are lucky to live in an area ideal for pomme fruit and our goal is to grow the best fruit around and in turn offer you the best cider possible!”
“We are proud to be part of a movement of small cidermakers and orchardists committed to bringing true cider back to the American table and cider apple orchards back to the American landscape.” –Eric Shatt, owner & cidermaker

Wines

Andromeda Crab Dry Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. 38% aromatic crabs (Manchurian, Dolgo, and Wickson), 50% bittersweets (Dabinett, Domaines, Sweet Coppin, Binet Rouge, Medaille d’Or, Michelin, Yarlington Mill, Harry Masters Jersey), 12% heirlooms (Tompkins King, Sweet 16, Spigold, Northern Spy). Sharpness and angular tannins from the crab apples blend well with the softer velvety tannins and lower acidity of European bittersweets. This cider was pressed in October 2015, and tank aged for 12 months to soften and meld the complexity and flavors. After tank aging the cider was transferred into a bright tank and gently carbonated. This hands-off process with no filtration or sugar addition shows with transparency the power and finesse of these apples and the true terroir of our and other Finger Lakes orchards. 0% RS. 80 cases produced.

Celeste Sur Lie Dry Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. Apples: A blend of their favorite heirloom, bittersweet, and aromatic crabs to balance in flavor and texture including Cox Orange Pippin, Golden Russet, Ashmead’s Kernel, Northern Spy, Roxbury Russet, Margil, Dabinett, Brown Snout, Yarlington Mill, Kingston Black, Nehou, Manchurian Crab, Wickson Crab, and many more. Fermented, blended and tank aged on the lees for 8 months, then secondary fermentation in bottle and disgorged after 12 months on the lees. 0.0% residual sugar, 10% alcohol/volume. 27 cs produced.

Cloudsplitter Dry Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. This is Redbyrd’s flagship cider sourced entirely from their Newton Road in Burdett, NY (located in the Finger Lakes region). This site highlights the terroir of the Bath-Mardin soil and microclimate of the lovely hilltop orchard location. Throughout the summer they note particular trees which are producing the best bittersharp varietals and harvest them separately during the Fall. The apples used in the Cloudsplitter are always the most flavorful and the highest in sugar content. After harvesting these “special trees”, they press and ferment them separately. Primary Apples: Wickson Crab, Porter’s Perfection, Kingston Black, Brown Snout, Ashmead’s Kernel 0.0% residual sugar, 9.6% alc/vol.

Porter’s Perfection Golden Russet Cider Finger Lakes

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. Barrel fermented and barrel aged in American oak, blend of 50% Porter’s Perfection (an English bittersharp with excellent balance of tannins and acidity) and 50% Golden Russet (a high brix heirloom apple producing viscous full bodied juice with honey and melon notes). Bottle conditioned. 0.0% residual sugar, 9% alcohol/volume.

Starblossom

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. From Finger Lakes orchards in and around the town of Burdett. Focused on bittersweet and bittersharp apples, with a portion aged in French and American oak barrels, Redbyrd’s Starblossom is a blend of 14% Brown Snout, 10% Dabinett, 10% Porter’s Perfection, 7% Nehou, 6% Golden Russet, 6% Binet Rouge, 4% Yarlington Mill, 47% Mixed Heirloom (including Liberty, Tompkins King, and Baldwin). 0.0% residual sugar 8.3% alc/vol

Still Barrel Cider Finger Lakes

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. A still (non-effervesent) cider, barrel fermented and barrel aged. Aged on primary fermentation lees for seven months with frequent battonage to bring weight and roundness. Unfiltered. 0.0% residual sugar.

Workman Dry Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. Blend of 75% Mixed Heirlooms, 13% Sharps, 12% Bittersweets. Primary varieties are: Northern Spy, Cox Orange Pippin, Ida Red, Manchurian Crab, Ashton BItter, Dolgo Crab, Liberty, Somerset Redstreak, Chisel Jersey, Empire, Wickson Crab, Margil, Tremblitts Bitter, Brown snout, Ellis Bitter, Harry Masters Jersey, Medaille D’or. 0.0% residual sugar 9% alc/vol

Workman Semi-Dry Cider

Varietal: Apples

Color: Sparkling Cider

Farming Practice: Biodynamic

Biodynamic. Blend of 75% Mixed Heirlooms, 13% Sharps, 12% Bittersweets. Primary varieties are: Northern Spy, Cox Orange Pippin, Ida Red, Manchurian Crab, Ashton BItter, Dolgo Crab, Liberty, Somerset Redstreak, Chisel Jersey, Empire, Wickson Crab, Margil, Tremblitts Bitter, Brown snout, Ellis Bitter, Harry Masters Jersey, Medaille D’or. 0.0% residual sugar 9% alc/vol

Press