Our orchard is certified by Marin Organic and our cider is made using all natural yeast. We harves the apples over a long period of time in the fall, picking each variety as it becomes ripe and storing for a few weeks so that the natural sugars increase.

After fully ripened, the apples are pressed into juice and fermented to dryness which takes about four weeks. The juice is then drained off, or “racked” as it is known, into a secondary fermenting barrel where it stays for another several weeks before a final racking into storage and bottling.

Our “style” of artisan cider is a still, dry, farmhouse variety with apple “notes” which is very different from the commercial brands which tend to be sweet and “fizzy.” This cider pairs well with many of the sharp cheeses as well as spicy foods. It is especially nice with the local oysters! Cider production is quite low-tech. Our press is the basic two-basket model shown at right. The juice drains into a 2-gallon bucket and is strained into a 30-gallon drum by hand. This is a two-person operation and it takes us several hours to get a drum of juice.

Our cider is currently being sold at the Tomales Deli, at the Marshall Store in Marshall, at Cowgirl Creamery in Pt. Reyes Station, and to our guests who stay on the farm. It will be available at other venues as our production increases. We are a proud supporter of Marin Organic and a member of the West Marin Chamber of Commerce.

We are also pleased to offer bed-and-breakfast lodging to many visitors to the area. Most of our guests come to experience life “on the farm” and to enjoy the local attractions of West Marin. They always comment on the beauty and the peaceful life here in Tomales!
{ For additional information, please visit www.AppleGardenCottage.com. }