TILTED SHED Founded in 2011 by husband and wife team Scott Heath & Ellen Cavalli, Tilted Shed Ciderworks is a small, family-run, farm-based cider producer in the Russian River LOST ORCHARD Valley. Famous for its world-class wines, our area also has a rich apple heritage. We are at the forefront of transforming the Sonoma County apple culture by handcrafting traditionally fermented ciders from only the best local fruit.
Varietal/Blend: Blend of old French and English traditional cider apples,
They make honest ciders that reflect our principles, passion, and place. Their ciders including bittersweets (high tannin, low acidity) such as Nehou and Muscat de are fermented from 100% hand-sorted, fresh-pressed Sonoma County heirloom and Bernay, and bittersharps (high tannin, high acidity) such as Porter’s Perfection and traditional cider apples, all organically grown. They don’t rush the process or cheat: Foxwhelp. Also includes Roxbury Russet, a colonial heirloom apple variety dating no out-of-county or poor-quality apples, no concentrate, no artificial colorings or back to 1617 Massachusetts, that contributes body and flavor. flavorings. They do everything by hand and in season, using traditional cidermaking Farming: Organically farmed methods and centuries-old specialty apple varieties. 90% of the apples that Tilted Fermentation: 2 months cool fermentation
Shed uses are from within 5 miles of their cidery. Aging: 2 months settling in tank, 6 months in bottle Every bottle of Tilted Shed cider is a labor a love. From late summer to late fall, they wash, sort, grind, and press dozens of antique apple varieties. The juice undergoes Alcohol: 8.4 % months of slow, cool fermentation in small batches, then they blend it to achieve the Soil: loam and gravel balance of tannins, acids, aromas, and flavors we want. After aging and settling, they Vine Age: 40-100 year old apple trees hand-bottle our ciders. The results are food-friendly, lightly effervescent ciders of unexpected complexity, Fined: none elegant structure, gorgeous aromatics, and long finish. We think they will help you Filtered: none shed your preconceptions about hard cider. Production #s: 100 gallons Transparency of Cider making at Tilted Shed. Winery Note: 1. 24 heirloom and cider apple varieties 2. 100% grown on Sonoma County family farms Lost Orchard Dry Cider is reminiscent of Old World ciders, but it has its own distinct 3. 90% of which from within 5 miles of our cidery character that reflects the nuances of Sonoma County’s climate and soil. This blend includes several traditional tannic cider apple varieties from Sonoma County “lost 4. 75% certified organic orchards” planted decades ago with high hopes but nearly forgotten since. As with 5. Harvest apples from our orchards or pick up apples from our local growers. winegrapes, cider apples vary in terms of tannin, acidity, phenolics, sugars, and flavors
6. Sort and wash the apples. Only sound apples "meet the press." year over year, and this is most evident in Lost Orchard. 7. Grind the apples into a fine pomace using a commercial grinder. Tasting notes: Pours straw-gold, lightly effervescent; notes of marzipan, dried apple, 8. Transfer the pomace to the hydraulic rack-and-cloth press. One bucket equals rose petal, and lemon thyme. Bone-dry, austere, savory bitterness, tannic, medium about one "cheese," or cloth-wrapped slice of pomace. body, with long finish. Noticeable minerality on the finish, with hints of slate.
9. Squeeze the pomace and make juice. Serving suggestions: Exceptionally food-friendly. Pair with pork, charcuterie, oysters,
10. Transfer the juice to fermentation tanks or barrels. Dungeness crab, salmon, aged cheeses, roasted poultry, and hearty fare. 11.Give the spent pomace and culled apples to our sheep or our friends' dairy sheep. Country: United States 12.Allow the juice to ferment coolly and slowly in small batches for 1 to 3 months. Region: California 13.Rack, blend, age, and sample the cider. Sub Region: Sebastopol 14.Depending on the style, hand-bottle, label, and release the cider 4 to 12 months after pressing. www.tedwardwines.com 212-233-1504