TWIN ISLAND CIDER
Matthew Vasilev and Katie Selbee are crafting compelling ciders from fruit grown on the Gulf Islands. They work with heritage varieties, old trees, and organic farmers to show both the terroir and history of Pender Island and its neighbours. Indigenous fermentation, minimal intervention, and a willingness to explore help them make truly unique ciders.
GROWN AND MADE ON THE TRADITIONAL LANDS OF THE: SENĆOŦEN / MALCHOSEN / LKWUNGEN / SEMIAHMOO / T’SOU-KE
2025 BITTERSWEET PET-NAT
This cuvée comes from three sites: Winter Creek Farm, Christy Family Orchard,
and Twin Island Farm. It features Dabinett, Yarlington Mill, Tremlett’s Bitter, and Cox’s Orange Pippin, the latter of which is highly prized for its compelling flavours of citrus and melon. The fruit is crushed and pressed into stainless steel for fermentation. They rack several times to remove sediment before bottling. Fermentation finishes in the bottle, resulting in moderate carbonation. It is unfined, unfiltered, and has no additional SO2. 6.5% ABV
2025 NORTH END PET-NAT
This cuvée highlights trees planted near Point Washington on Pender Island in 1985. It is made from King of Tompkins County, a versatile apple variety known for its soft, sweet, and tender fruit profile. It's been cultivated for at least 220 years, originating in New Jersey, and partially selected for its cold hardiness. It tends to only produce every second year, making this cider a true treat. The fruit is crushed and pressed into stainless steel for fermentation. They rack several times to remove sediment before bottling. Fermentation finishes in the bottle, resulting in moderate carbonation. It is unfined, unfiltered, and has no additional SO2. 6.5% ABV
2025 GRAPE FRIENDS
The apples for this project come from 120-year-old King of Tompkins County trees. The grapes come from a vineyard in Cobble Hill, a variety called Turan in its native Hungary, but is locally referred to as Agria. It is a teinturier with intense purple skin and flesh. Its loose grape clusters and resistance to botrytis make it an amazing candidate for organic farming. It is also winter-hardy, producing a good crop even in cool vintages. The grapes were foot-crushed and left to macerate on the skins for two weeks before being pressed off into a tank with the cider. After several rackings, the wine is bottled to finish fermentation. The wine is disgorged but sees no fining, filtration, or SO2. 9% ABV
FIELD BLENDS
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BITTERSWEET KEEVE
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CARBO PLUM
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SOUTH PENDER PET-NAT
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CARBO QUINCE
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ISLAND HEIRLOOMS (KEG)
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