Apple Pie Is Back
Fresh-pressed apples, brown sugar, and a little vanilla a la mode.
You Asked. It's Back.
Every year around the time the mornings turn cold, the messages start. Where's the Apple Pie. When does Apple Pie come back. Will there be enough this time. It's back, and it's worth the wait.
No Forks Required
You'll imagine we spent hours peeling and slicing apples to make fresh-baked pies. You're almost right. Apple Pie starts with real, fresh-pressed apples, never concentrate, then layers in gentle brown sugar and nutmeg spice and a healthy heap of vanilla. It's a fresh-baked dessert without the mess.
The blend runs across Ida Red, Jonathan, Golden Delicious, Red Delicious, Empire and Gala, pressed by our suppliers one day before fermentation. We cold ferment the juice and stop fermentation at exactly the right moment, which is how it lands semi-sweet instead of cloying.
Tart apple, warm cinnamon and nutmeg, soft vanilla finish. Familiar in the best way.
How to Drink It (No Rules Apply)
Our mantra: drink dessert first.
- Chilled, straight from the bottle
- Warmed in the crockpot on a cold night
- Mulled, with whatever spices are already in the cupboard
- Stirred into a fall sangria
- Poured by the fire after Sunday football
Want something with a few more steps? We have two Apple Pie cocktails, one chilled and one warm.
And at the table, it goes with more than you'd think:
- Caramel and cinnamon anything
- Sharp white cheddar
- Popcorn, genuinely
- Crème brûlée or cheesecake
Volunteer to bring the pie to your next get-together. It won't disappoint.
Where to Find It
Apple Pie is available now in our tasting room and online. Check our Find Our Wines page to find it on a shelf near you. Seasonal releases don't stick around.
Grab a bottle before it's gone.
