For as long as it’s been our dream to make wine in Vermont, it’s been our dream to make cider in Vermont. While our farm’s rocky hillside screams to have grapevines planted on it, and we couldn’t be happier to be making killer wines from its fruit, we haven’t lost sight of our cidermaking goals. Last fall we partnered with local orchards to make our first ciders and we are thrilled to release them next weekend.
2024 Northern Spy
Single variety Northern Spy from Chapin Orchard. Fermented and aged in stainless steel with native yeast. Secondary fermentation in bottle for natural bubbles.
lemon verbena. green apple candy. sea spray.
2024 Heirloom
A blend of eight apple varieties from Cobble Knoll Orchard. Fermented and aged in stainless steel with native yeast. Secondary fermentation in bottle for natural bubbles.
spiced pear. lime leaf. coconut water.
2024 Perry
Potomac pears from Champlain Orchards fermented dry, then rested on pressed cranberries from Vermont Cranberry. Secondary fermentation in bottle for natural bubbles.
rose petal. lemon peel. fresh mint.
Growing apples and making cider (and drinking it, duh) have a long, important history in this country, especially in Vermont, and especially in Addison County. With these ciders and those to come we aim to spotlight the uniqueness of the people, the land, and the fruit, and, of course, make something delicious. We firmly believe our region can produce the best cider in the world and we’re excited to join the other excellent Vermont cidermakers in demonstrating that.
Heuriger Returns to the Tasting Room
For the month of October we will be celebrating an Austrian wine tradition known as Heuriger. Throughout the year, but especially in the fall, each winery in the villages of Austria takes a turn opening their doors for a month at a time, offering the wines from their vineyard paired with local specialties like cured meats, cheeses, and fresh veggies.
We lived in Austria for six months in 2019, working vintage at a couple wineries about 60 miles up the Danube from Vienna. A lot of the philosophies and techniques that we practice at Lincoln Peak were learned during our time in Austria, and we left inspired by how this long history of growing grapes and making wine has affected the entire culture of the region.
We hope you’ll join us next month for our very own Heuriger featuring Austrian-inspired charcuterie boards and glasses of sturm – the freshly fermenting wines of the 2025 vintage!