Fine American Ciders
From the hills of Placer County
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Our History
In 1863, William and Minerva established the Lee Ranch near the mountain town of Alta, California, growing apples, pears and other good things. Like many of their neighbors, much of the apple crop was pressed into cider (what we now call hard cider). In 1997, the Calvert family would renew the traditions of their of their ancestors, pruning the ancient trees, replanting orchards and pressing cider and perry on great-great grandpa's original apple press.
Today, we produce the finest ciders in very small batches. Enjoy.
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Our Ciders
True Cider
True cider is an alcoholic beverage. Only in America is the term confused with apple juice (a hold-over from Prohibition). We ferment our ciders like our ancestors, using only 100% apple juice with no added sugar or water.
Perry
A centuries-old beverage made fermenting pears and often called "pear cider". A small portion of the sugars in pear juice don't ferment so well made perry retains a delicate sweetness and is lighter in alcohol. We offer both a draft and a champagne style.
Brandipera
Often called "pear port", we craft our Brandipera in the same fashion as it's Portuguese cousin, blending partially fermented perry with pear brandy. Aged in oak barrels, the result is a finely balanced golden pear aperitif with hints of vanilla, toffee and wood.