A little History...

Sweet Land Farm Cellars is an extension of Sweet Land Farm. We currently have a 400 member Summer CSA,  a small scale farm winery, and a concert series. We make about 80 cases of wine and 80 cases of cider each year.

Paul moved to the farm in 2006 and while starting the CSA was also working as a vineyard manager for Atwater Vineyards. He was working on growing the grapes sustainably and while there, he took advantage of the fermentation knowledge of the winemakers and began fermenting his own rosé of Marechal Foch. Since then Paul has been fine tuning the fermentation process each year. He planted Gold Rush apples on the farm in 2007 in anticipation of fermenting and eating this delicious disease resistant variety. With the guidance of many local cider fermenters he has come up with a nice dry cider from his orchard.

Festive picture of wine and cheese plate
Photo displaying all iterations of the red rosé and our ciders ro

What We Use and How We Do It

Marechal Foch is a french hybrid that ripens early (before the hurricane rains) and is very disease resistance. Paul fell in love with this grape while working at Atwater.  Marechal Foch is a teinturier grape (pronounced: teen-tour-ee-er), which means that it has red flesh and red juice. Teinturier grapes have pigments called anthocyanins that gather within the grape's flesh making it red. most red grapes have red skins and clear flesh. The red color of red wine usually comes from the anthocyanins leeched out of the grape skins during fermentation, which is why most rosé's are light colored. The beauty of a rosé of Marechal Foch is that the rich red color is immediate in the juice. Marechal Foch is a french hybrid and does not carry the pedigree of a few of it's vinifera cousins, but we care less about pedigree and more about what is delicious, grows well, and makes a good wine. 

Our Cider is made predominantly from Gold Rush apples from our orchard planted in 2007. We add a few bittersweet apples in to round out the flavor profile. After fermentation, the cider ages in neutral barrels for a year and then we bottle condition the cider to add some bubbles for flavor and to protect the cider from oxygenation.

Pouring Marechal Foch grapes into the press
Overhead view of Marechal Foch grapes in the press. The skin of the grapes in dark blue but you can see the bright magenta juice already exploding.
Visual of cider inside of the giant metal cider vat

Cider in tank

Three bottles of rosé being filled with Marechal Foch grape rosé

Red Rose bottled

A golden colored cider pouring out of the press in a heavy stream, frothing before turning smooth liquid.

Cider being pressed