It turns out that Windswept cider isn’t just for cheese fondue… And. Remind me to rave about the bread we had with saffron shrimp!

We practice a low intervention approach to cidermaking, focusing on reflecting the natural characteristics of the fruit and orchards we work with.

[T]he core of our philosophy has always been about honouring real food and past traditions.
      Windswept Farm is a picturesque 100 acre parcel situated at the gateway to the Bruce Peninsula in South Georgian Bay. You can find us in the heart of apple country perched high on the Niagara Escarpment between the Beaver and Big Head River Valleys.
      Most of the farm has been pasture for the better part of the last century, and the soil is rich in biodiversity, a buzzing ecosystem filled with microorganisms which all play an essential part of our unique terroir.
      Our fieldstone hedgerows are full of wild seedling apple trees, and at the centre of the property is the old homestead orchard with apples and plums and a rare old grove of wild pears.
[…]
      As we’ve gotten to know our local landscape, we’ve discovered an abundance of wild seedling trees, descendants of those long forgotten apple varieties. A few of which bear many of the characteristics we seek for cider – bitterness, tannin, complex aromas and flavours – naturally revealing the beauty of the Georgian Bay region.
 
– Windswept Orchard Cider | ROOTS
Our ciders are produced in small batches depending on our local fruit set and harvest that year. Sometimes several thousand, sometimes only a few hundred litres each. We celebrate the fact that our ciders will vary from one vintage to the next because they reflect the varied conditions of each growing season.
 
– CIDERS

Windswept Orchard Cider
windsweptcider.com