FALL/WINTER 2014 • FLOURISH 37
traditional cider apples. Set for "super-
limited" release in early fall, savory Lost
Orchard is a dry, tannic cider made from
selected rare heirlooms and cider vari-
etals. The year will culminate with the
October release of Barred Rock, which
combines late-harvest heirlooms with
bourbon-barrel aging to produce a plush,
earthy beverage. Toast your valentine with
January Barbecue Smoked Cider (set for
February 2015 release), described as an
"experiment gone awesome" featuring
fresh-pressed and wood-smoked apples.
Devoto Orchards Cider
Jolie Devoto Wade fell in love with cider
(and husband/business partner-to-be
Hunter Wade) during post-college travels
through the renowned Asturias province
of Spain, which is known worldwide for
its vibrant cider culture. The life changing
experience sparked a passion to return
home to Sebastopol and start a cidery on
her parent's heirloom apple farm. With
American consumption on the rise, Jolie
saw opportunity to make a value-added
product that would be a profitable adjunct
to the family business.
Now in its third year of production,
Devoto Orchards Cider is gaining noto-
riety for its hand crafted California-style
ciders, made with local estate-grown
organic apples. "We want people to know
cider can be just as nuanced and elegant
as white wine," says Jolie, noting cider is
attractive to a wide audience; particularly
"millennials" willing to experiment and
cross over from the craft beer market.
Save The Gravenstein, the company's
inaugural offering, pays homage to the
vanishing Sonoma County apple varietal
of the same name. This cider's dry style,
low carbonation, and unfettered apple fla-
vor make it a versatile favorite. 1976 com-
memorates the year Jolie's parents planted
their first orchard, and contains all sev-
enteen of those original heirloom apple
Ellen Cavalli next to her tilted shed (top), Jolie
DeVoto Wade in her orchard (center) and Jan
Lee inspecting her heirloom apples (below).
