#1- Dry and Tart with significant structure. Single Bourbon Barrel Fermentation - Apples: 50% Tremlett's Bitter, Ellis Bitter, Liberty, Apples from abandoned farm trees. 

#2 - Semidry and creamy with notes of dark chocolate and plums. Single Bourbon Barrel Fermentation - Apples: Dabinett, Yarlington Mill, Northern Spy, Jonagold.

#3- (2015) Sparkling and dry. This rare cider is produced from one single mysterious tree whose origin and variety are unknown. It is located in West Danby, NY and Steve has been making single tree cider from it since 2013. It is now being propagated for South Hill’s orchard (and for the farm where it originated) and in a decade we can look forward to more than the 4 cases per year average that this one tree produces. The prelude label was glued over the original label which was printed as a private label - we never expected to be able to share this cider as widely as the cider club allowed. Thank you, cider club members for giving us the opportunity!

#4- (2016) - Released October 2017 Kegs only. Single barrel (American Oak wine barrel) ferment with no additions. A blend of Northern Spy, Jonagold, Dabinet, Wild Apples, Crab Apples. Produced in a Sidra-style.

#5- (2016) - Northern Spy, Single Varietal. Bottle-conditioned Methode Ancestral.  Available in Cider Club only.  Austere minerality and a balanced, subtle dry cider. 5 cases

#6- (2016/2017) - Multivintage, 100% wild apples. WIld-fermented, Traditional method. Unfined, unfiltered. Aromatics of leather and flowers; sharp. Wild apples fermented and aged on the pomace in 2016, then pressed and blended with fresh pressed 2017 wild apples for a second fermentation. This cider is an exercise in creativity and shows complex aroma development as a result of great fruit, wild fermentation and long maceration. 52 cases

#7- An assemblage of all late-season apples. 50% Dabinett, 34% Golden Russet and 16% goldrush. Bone Dry & Sparkling traditional method. Because of the bottle fermentation and that the apples are all late-season and ripe, the cider is 10.1% ABV. 90 cases

#8 - 12 cases bottled for our cider club. 2019 vintage. This cider is still fermenting in the bottle as of March 2020. It is made in the traditional French method which includes mythical and legendary techniques such as maceration and keeving. I joke about this because keeving is a technique that is more art than science and few American cider producers achieve it. This blend of 100% tannic cider apples (Chisel Jersey, Dabinett and Tremlett’s Bitter) was crushed in December, macerated (left unpressed) for a weekend, pressed on a cold day and let ferment spontaneously with nothing added. The fermentation progressed very slowly over the past few months and was bottled during the primary fermentation. As it ferments in the bottle it develops the bubbles and as of 3/24/2020 we are still recommending that you hold onto the bottles longer before opening. We will check our bottles periodically to see when the best time is to open them. If you prefer little or no bubbles, feel free to drink it any time! This cider shows significant character in texture and aroma from the tannic and rare cider apples it is made from. Update: DRINK UP! This cider is ready for popping open. It’s light natural carbonation balances the residual sugar and massive tannins.

#9 - 3 cases. 2018. Release date TBD. This is another keeved cider that fermented to complete dryness in 2 open top barrels. We took this cider to Hollerhorn Distilling in Naples NY to make an apple brandy. This brandy is now for sale at our tasting room as well as at Hollerhorn! It is the beginning of a decade-long plan to make complex apple brandy to rival Calvados in quality and soul. It will take us another decade or so to have some 12-year aged brandy, but we are working on it! This cider will be available for a very short time coming up in our tasting room. Keep an eye out or sign up for our email list to be notified of the release. Later note: we keeved 5 barrels in 2020 and are looking forward to another good run of Keeved Cider!

#10 - 2019 - In 2019 we did many experiments with single varietals to see what they offer. This Prelude is a culminations of assembling some of those into finished ciders. This one is equal parts Ashmead’s Kernel, Chisel Jersey and wild-fermented Macintosh. It has a strong backbone from the Ashmead and Chisel and some nice complex fruity aromas from the wild mac. This is our assistant cider maker Leif’s favorite Prelude to date and will likely inspire another future cider.

#11 - 2020 - One of the most structured of the prelude releases. Hints of passionflower and strawberry on the nose, with slate and moist earth on the finish. This blend of 50% Harry Master’s Jersey (a classic English bittersweet) and 50% ‘Geneva Tremlett’s Bitter’ (a bittersharp grafted from a tree in the USDA apple repository in Geneva, NY that was originally misidentified as the English bittersweet Tremlett’s Bitter. Nonetheless it is an excellent bittersharp and one of our prized cider varieties. We have been fermenting this blend since 2017.

#12 - 2020 - This bone dry ancestral method cider is a blend of : Greening, Wickson, Northern Spy, Harry Masters Jersey, Ben Davis, Ida Red, and Dabinett. It is bone dry, crisp, aromatic and textured. This is a bone dry refreshing cider to share over a meal with friends.

#13 - 2018 - Hints of passionflower and strawberry on the nose, with slate and moist earth on the finish. This blend of 50% Harry Master’s Jersey (a classic English bittersweet) and 50% ‘Geneva Tremlett’s Bitter’ . See prelude #10 for more details on this blend.

#14 - 50% Golden Rusett, 50% Chisel Jersey. For a bone dry cider, this is rich and textured. Featuring two lush late season cider apples, this blend has been a favorite of the cellar crew at South Hill since it’s release in early 2023.