2014 Beckhorn Hollow

Traditional Method Sparkling Cider
$18 | 750ml

Aromas swirl from raw honey to white clover blossoms to fresh lake breeze. The palate is a striking contrast to the nose with juicy kumquat, toasted hazelnuts and chamomile. The sweet floral, tart citrus and bitter citrus peel elements have seamless integration in a balanced structure. Bright acid and silty tannin are equal in the finish which is long and lingering with more honey, citrus and a bit of candied peel.

The Story of Beckhorn Hollow '14

The technical data on the 2014 Beckhorn Hollow stands out: the highest alcohol of our ciders (8.9%) and the highest acidity (9.7 grams/liter). But, as is the case with all of our blended ciders, the numbers were not the goal.

Blending starts with the belief that individual varieties can achieve a synergy together and the whole can be better than most single variety ciders. When we sat down to blend the 2014 Beckhorn Hollow our goal was to make a crisp, mouth watering aperitif with an heirloom quality to the aromatics.

“Structurally, the Beckhorn Hollow is a near equal parts of tannin, acid and sparkle. It is dry…100% dry…  Please take note of the acid and tannin balance when you taste this. It is testament to the hand of master apple blenders.” (bold removed) Tom Wark, Cider Journal, 9/30/15.

The majority of the blend is made from apple varieties bred or discovered in the United States: Northern Spy and Golden Russet (New York State), Idared (Idaho) and Wickson (California). This cider is an example of the potential of American apple varieties.

Ezra Sherman Cidermaker/ Orchardist


  • 23% Northern Spy
  • 15% Golden Russet
  • 15% Idared
  • 10% Wickson
  • 7% Cox Orange
  • 6% Major
  • 6% Jonagold
  • 5% Esophus Spitzenburg
  • 4% Wealthy
  • 1% Manchurian Crab


Source of Apples:

  • Estate grown
  • Steve Cummins, Ithaca, New York
  • Kingtown Orchards, Trumansburg, NY
  • Eric Shatt, Cornell Orchards, Ithaca, NY
  • Red Jacket Orchards, Geneva, NY
  • Steve Wood, Lebanon New Hampshire


Production Notes:

  • Primary fermentation in stainless steel.
  • Secondary fermentation in the bottle, followed by disgorging.
  • 310 cases bottled.



  • Residual Sugar 0.0%
  • Alc/Vol 8.9%
  • Titratable Acidity 9.7g/l
  • pH 3.56