Press Release 12/05/24

FOR IMMEDIATE RELEASE                                                               

 

MEDIA CONTACT:

Christa Graff

Graff Public Relations, LLC

435-640-7921

christa@graffpr.com

 

UTAH’S NEW DENDRIC ESTATE CIDERY COMPLETES CRUSH AND PRESS SEASON

 

KAMAS, Utah (Dec. 05, 2024) — 

In its first year of production, the new 20-acre Dendric Estate, located in the Kamas Valley of northeastern Utah, has completed their inaugural crush and press season to produce the premier mountain cidery’s first batch of crisp, dry ciders scheduled to hit shelves by mid-2025. The journey to the first products can be followed at @dendricestate on Instagram and TikTok.

 

“With fall’s harvest now behind us, we are one step closer to bringing our dry mountain ciders to consumers as we complete our first crush and press season,” said Dendric Estate Co-Founder Brendan Coyle. “By using whole fruit in this crucial stage, as opposed to juice or concentrate, we are able to control the complexity of flavor profiles of Dendric Estate ciders from the very beginning.”

 

This year, the Estate has brought in more than 100,000 pounds of fruit across 15 varieties from 3 partner orchards. This range of varieties provides a wide pallet of flavor profiles to be used for future blending. Fruit is received in 900-pound bins and held for a short maturation period. This finalizes the ripening process and concentrates the flavor development within the fruit.

 

Next, fruit is washed and hand sorted, ensuring the best quality for the Estate’s cider, with off-spec fruit heading directly to composting. The approved fruit is then crushed in a mill and transferred to a pneumatic press where the juice is gently pressed out. Depending on the style of cider being produced, fruit may be macerated on skins for extended hours, which allows for more tannin extraction and develops more complexity and mouthfeel within the final cider. When the press cycle is complete, the pomace – dry apple flesh, skins and seeds – is composted to become nutrient-dense soil that can be applied back into the orchard.

 

The final juice is transferred to fermentation tanks, where the Estate slowly ferments their ciders for 6 – 18 months at cool temperatures, giving the yeast and beneficial bacteria the proper environment to complete fermentation, further develop its flavor and aroma balance, and drive complexity in the finished product. Prior to bottling, ciders can be blended across multiple batches, or remain a single varietal, depending on the style of cider being produced.

 

With crush and press season complete, current and future dry cider lovers can anticipate Dendric Estate ciders to be available for purchase by mid-2025.

 

For more information about Dendric Estate, visit dendricestate.com or contact Christa Graff, of Graff Public Relations, at christa@graffpr.com or 435-640-7921.

 

About Dendric Estate

Nestled in the Kamas Valley of northeastern Utah, just 20 minutes from Park City, the 20-acre Dendric Estate is a premier mountain cidery with a mission to protect and nourish the land through environmentally sustainable practices. The Dendric Estate orchard provides a stage for growing classic apple varietals that balance tannins and acids, to produce dry, complex ciders that celebrate the fruit and the environment it comes from. For more information, follow Dendric Estate on Instagram, TikTok, or visit dendricestate.com.   

 

 

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