This vintage of 3 Pommes is a little different from the previous blend we did from the 2016 harvest. Only 30 gallons total production with a blend of our small non-cider specific block of trees like Dolgo Crabapples, Almata, Winter Fuji, & Gravensteins. The pears are Hendre Huffcap, Red Barnett, Romanian, Yellow Huffcap, with a small amount of local quince we think is the Pineapple variety. Also experimented with a process called bâtonnage. It’s a French term for stirring up the lees as the cider matures this can help extract more flavor, aroma and texture before being racked for clarity.

Bottle Conditioned, please pour carefully off the lees.

Best served between 45°-55°f

cases | 12
Alcohol by Vol. | 6.5%
Total Acidity | 4.5 g/l
Residual Sugar | 0 g/l

Estate Perry 12/2020

December 19, 2020 Philippe Bishop

Burnt Branch Reserve #6

Released December 2020

2019 HARVEST

This perry was fermented using native yeasts from our 2019 harvest, then it was bottled November 5th 2020. So you can drink it now and enjoy the light carbonation and remaining conditioning sweetness or store it for a few more months and drink it completely dry and sparkling. Either way it is delicious and we hope it is just the first of many vintages to come. These pears were our early crop picked from 9/30 - 10/3 from the espalier trees along the fence line. They are a blend of European & Scandinavian perry pears planted close to 10 years ago. 2019 was the first year they produced enough to make a “pure” perry.

Pears: Organic Blakeney Red, Butts, Hendre Huffcap, Yellow Huffcap and others from our estate orchard.

Bottle Conditioned, please pour carefully off the lees.

Best served between 50°-55°f

cases | 12
Alcohol by Vol. | 6%
Total Acidity | 5.5 g/l
Residual Sugar | 0 g/l

Rosé Cuvée | 6/2020

June 9, 2020 Philippe Bishop

Burnt Branch Reserve #5

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Bottling something special for our cider club members.

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Released June 2019

2018 HARVEST

A blend of organic red flesh apples, fermented completely dry and packaged still. The ultimate representation of what these apples can be with proper fermentation and time to mature.

Airlie Redflesh grown on the Rainshadow Farm in Oregon
Dolgo Crab & Almata grown on our orchard. Pressed and fermented seperatly then blended for this cider.

Best served between 45°-50°f

cases | 12
Alcohol by Vol. | 8%
Total Acidity | 7.1 g/l
Residual Sugar | 0 g/l

Kingston n' Perry | 6/2019

June 20, 2019 Philippe Bishop

Burnt Branch Reserve #4

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A post shared by Alpenfire Cider (@alpenfirecider) on Jun 21, 2019 at 9:47am PDT

Released June 2019

2018 HARVEST

A blend of all organic estate apples and pears. Kingston Blacks, the quintesential bittersharp cider apple, when grown, fermented, and matured properly can create an amazing, perfectly balanced single varietal cider.

Schweitzer Wasserbine, Hendre Huffcap, Yellow Huffcap, and Romanian Perry Pears were macerated for 24hours then pressed and fermented together over the winter with champagne yeast.

Bottle conditioned, please pour carefully off the lees.

Best served between 50°-55°f

cases | 12
Alcohol by Vol. | 6.7%
Total Acidity | 7.1 g/l
Residual Sugar | 0 g/l

Traditional Cider | 3/2019

March 20, 2019 Philippe Bishop

Burnt Branch Reserve #3

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Released March 2019

2017 HARVEST

This Traditional Cider is 80% estate organically grown Muscadet de Dieppe, Foxwhelp and Yarlington Mill and 20& organically grown Burgundy, McIntosh, and Goldens from our good friends at Lazy J Farms in Port Angeles WA, roughly 15 miles east of us as the crow flies. Slowly fermented with Champagne yeast and matured for 9 months in our stainless tanks.

Best served between 50°-60°f

Total Cases | 13
Alcohol by Vol. | 6.3%
Total Acidity | 5.8 g/l
Residual Sugar | 10 g/l

Kings Of Kingston | 3/2018

March 1, 2018 Philippe Bishop

Burnt Branch Reserve #2

Released March 2018

2015 HARVEST

A blend of Kings and Kingston Blacks. The kings organicaly grown 15 miles west of us at Lazy J Farms on the Olympic Peninsula and the Kingston Blacks from our estate orchard. Slowly fermented over the winter with champagne yeast, then bottle conditioned. Please enjoy this 11 case release and pour carefully off the lees.

Best served between 45°-55°f

Total Cases | 18
alcohol by vol. | 8.9%