For over two decades, Eaglemount Winery | Cidery has been producing hard ciders and meads, sourced from heirloom apple trees in our homestead orchard planted in 1883 and from other homestead orchards on the Olympic Peninsula. Our success in cider making led us to try our hand at wine making, and the rest is history. Over time, our ciders and wines have been featured in newspaper and magazines articles and we’ve received numerous awards.
We make the wines that we like to drink: full-bodied, bold fruit, smooth tannins and balanced acidity.
We partner with vineyards in Eastern Washington to buy the best grapes from several AVAs (American Viticulture Areas). We love the difference that each of these territories bring to the wines that we make. We have worked with experts to learn the art of blending wines and have many award winning blends, as well as single varietals that we offer.
We specialize in using heirloom variety apples from the many old homestead orchards here on the Olympic Peninsula. Our home orchard was planted in 1883 and is still producing strong, without use of chemicals or fertilizers. We blend in juice from our English and French cider orchard to add tannins and acids that these apples are famous for. We use local rhubarb (from our farm and other local farms), quince from the San Juan Islands, and other Washington grown fruit. Cider maker Trudy Davis excels at the art of blending these components to make flavorful and balanced ciders that appeal to cider newcomers and connoisseurs alike.
We love the way honey and fruit juice (apples, quince, pear, rhubarb, cranberry) enhance each other in the fermentation process, so instead of making a traditional mead from water and honey, we add honey to our freshly pressed juice and add honey to sweeten before bottling. We only use local Olympic Peninsula honey sourced from Sailing S Orchard in Sequim.