Spotlight on Castle Hill Cider

 Located in Keswick, Castle Hill Cider rests on 600 acres, and in 2010, celebrated a decade of dedication to highlighting Virginia apples and terroir. With a focus on showcasing the unique and magical landscape and offerings of the commonwealth, the cidery is home to the Albermarle Pippin, an apple that dates back hundreds of years when the original owner of the Castle Hill Estate, Colonel Thomas Walker introduced the fruit, later emerging as main export for the state. The property is now home to over 6,500 trees, from Harrison and Gold Rush to Black Twig and Hewes Crab. 

Nestled in the foothills of Virginia, Castle Hill is the only cidery in the world that utilizes qvevri, or terra cotta pots, for cider production. Embracing the unique, ancient wild fermentation method, the cider ages underground for four months at cool temperatures. Ten apple varieties join forces and undergo wild fermentation to produce their Levity cider. While the creation is indeed a must-sip, Castle Hill General Manager Rob Campbell says choosing a favorite cider is like choosing a favorite child. "Each one is a little different but holds a special place in our hearts,” he says. 

With warm weather approaching, pack a blanket and head to Castle Hill for a spirited day trip and cider adventure al fresco. There are also currently outdoor heaters available to turn on at visitors request. 

Working with Cavalier Produce for the past few years, Campbell adds,“ We use their cheeses and proteins for our charcuterie boards. We use Cavalier because we know the ingredients will fresh and of the highest quality.” 

Doesn’t Charcuterie and cider have a nice ring to it?

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