Albemarle Ciderworks

The dark burgundy Arkansas Black is considered one of the most beautiful of apples.The tart, crisp cider it produces is slightly tannic, and sports aromatic qualities reminiscent of green apples with honey and vanilla notes. This dry cider's flavor hints of tart strawberry or melon and pairs well with the earthy notes of truffled dishes and creamy soft cheeses. Its crisp minerality also recommends it for seafood, especially oysters and crab.

GoldRush is a recent American apple from Purdue University, named for its color and the rush of flavor it offers. That flavor is rich, complex and vinous. Its tart acidity, balanced with a spicy sweetness, makes it highly prized for cider. This fourth single varietal from Albemarle CiderWorks is dry and crisp with citrus overtones hinting of grapefruit. Its tartness on the tongue is smoothed by notes of honey and ginger. This is an elegantly dry cider that pairs wonderfully with a variety of foods-chicken cordon bleu, trout, Gruyere, Manchego- or on its own.

Jupiter’s Legacy is a fruity blend of classic American cider apples -- Harrison, Yates, Hyslop and Virginia Crab -- augmented with several dessert varieties. This dry cider is fresh, clean, bright and lively on the tongue. It pairs elegantly with traditional American cuisine -- pork and roast poultry -- as well as cheeses, pates and sausages. The name of the cider is explained on the back label: Two boys were born at Shadwell in 1743. One was Thomas Jefferson; the other, Jupiter Evans, a slave and Jefferson’s most trusted servant for years. When Jupiter died in 1800, Jefferson wrote, "...he leaves a void in my domestic arrangements which cannot be filled." Cider was America’s staple beverage well into the 19th Century, and among Jupiter’s duties was the exacting task of bottling Monticello’s cider production. "Malt liquors and cyder are my table drink," Jefferson noted, and wrote his daughter Martha that, "the death of Jupiter obliges me to ask of Mr. Randolph or yourself to give orders at the proper time in March for the bottling of my cyder."

A single varietal, Old Virginia Winesap is made entirely of Winesap apples. With notes of baked apple, cedar, and strawberry, this cider compliments roasted root vegetables and rosemary flavors. 7.5% ABV

This fruity cider is made from vintage American cider apples and is enhanced by a bit of sweetness. We named it to honor our mother, Mary Margaret, who prefers a less dry profile. It sports mellow notes of tropical fruits – mango, pineapple, or kiwi. This cider is very palate friendly and is enjoyed with lighter spicy foods, fried chicken dinners or on its own.

With a touch of sweetness, Ragged Mountain is perhaps our most traditional cider. It is an off-dry blend made from Albemarle Pippin, Goldrush, Pink Lady, and Virginia Gold among others. With a simple, fruity nose, this cider has a Champagne feel and a short, crisp finish. Ragged Mountain pairs well with salad courses, cheese plates, spicy and ethnic foods or is easily enjoyed on its own. 8.2% ABV

Red Hill, named for the small community just north of Albemarle CiderWorks, is a blend of traditional cider varieties melded with the juice of Winesap and Albemarle Pippin apples that are grown in the red clay soils for which the area is named. It is a complex and earthy dry cider with a bright acidity and tart apple flavor. Red Hill’s light tannin pairs well with lighter meats such as pork, chicken or turkey as well as with oysters, creamy blue cheeses, and veal scallopini.

The Albemarle Pippin, besides being an exquisite dessert and culinary apple, makes a delightful single varietal cider. Royal Pippin has notes of pineapple and grape, with a well balanced acidity and a lush apple taste. It is a refreshing apertif and pairs splendidly with seafood and pork. 8.5% ABV