2020 Art + Science "Quercus Alba" Cider, Willamette Valley

2020 Art + Science "Quercus Alba" Cider, Willamette Valley

Art & Science
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Art + Science Cider is a natural cider, perry, and wine producer that uses foraged, organic, or biodynamic fruit & ferments with indigenous yeast in rural Yamhill County, Oregon.

This wonderful cider is made with organic or biodynamically-grown fruit from a 36 year old orchard and fermented with indigenous yeasts. Fermented in barrel and aged in oak for 15 months. No sulfites or added sugar.

Tasting Notes Meyer lemons, fresh apples, oranges, and oaky elements due to aging
Variety blend of Dabinett, Yarlington Mill, Bortlinger and Judeline cider apple varieties
Region Willamette Valley, Oregon from White Oak Orchard 
Volume 750ml
Sugar Pretty dry! (we don't know for sure, but tastes like 5 g/L)
Alcohol Volume 7.5%

  • MUST BE 21+ TO ORDER
  • SHIPPING INCLUDED WITH $250+ ORDERS
  • 12 BOTTLES SHIPS FREE

What started with a small endeavor to make something for fun has turned into a growing, successful business for which we are quite grateful.

We started our label with wine in 2011, the same year our son, Cash, was born. (It has more to do with building a legacy to pass down than with kids driving you to drink, but both have some truth). In 2012 we bought the 40 acres behind us and decided to plant some apple trees for cider. That year, we also made our first cider from foraged fruit and have grown our business right along with our trees.

Dan Rinke is the ‘science’ of Art+Science and is in charge of the magical fermentation processes.

Kim Hamblin is the artistic side and formally known as ‘artistic director’ and/or ‘head apple picker’ for Art+Science. Her joke is that she does all of the hard work and Dan makes sure she doesn’t screw anything up.

They both work to plant and maintain the orchards.

Cash Rinke, much to his dismay, is all of the above ‘in training.’

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