Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder Diane Flynt "grows ingredients"- bitter acidic apples like Hewe's Crab, Harrison, Tremlett's Bitter, Asmead's Kernel and Dabinett, all full of complex flavor. The Foggy Ridge crew crafts traditional cider apples into fine cider using all the skill and expertise of modern fermentation.
Join us for a free tasting of their fine ciders on Saturday from 4-6 pm.
The famous Virginia Stayman apples ripen late in mountain orchards but are worth the wait. The Stayman Winesap Cider blends the original Stayman apple with heirloom varieties like Grimes Golden and Cox’s Orange Pippin to create a lightly sweet cider to sip on its own or with spicy food.
Cidermaker Notes: “This off dry blend has an intense ripe apple nose, with a touch of caramel and ripe cherry. The fruit forward palate has apple and pear flavors, seamlessly juxtaposed with complex fine grained tannin and balanced acidity. The lingering finish has mouth coating apple and berry flavors.”
Foggy Ridge Handmade is bottled in baby champagne bottles and full of complex apple flavors. This crisp cider made from mostly Newtown Pippin apples with a hint of Gold Rush, and has beautiful soft tannins with light pear notes.
Cidermaker Notes: “This cider is characterized by apple and soft tropical fruit aromas. The entry is soft and supple with a full round mouthfeel underpinned by apple, peach and pineapple flavors. The finish is smooth yet crisp.”