Redfield Cider Bar & Bottle Shop Menu

A shop favorite! Tart, off-dry cider is infused with ginger, bay leaves, and peppercorn. Not super spicy, not super sweet, just a really well conceived and executed modern cider.

A fresh, semi-sweet cider made entirely from organic Mendocino-grown Gravenstein apples. Grassy, bright, and tasty.

A clean and delicious semi-sweet organic cider infused with an array of warming spices. The perfect nightcap!

A juicy, semi-sweet cider infused with tart cherry juice. A crowd favorite!

A super-juicy tart cider made with loads of passion fruit. A semi-sweet tropical vacation in a can!

The cider that started it all for Mike. Fresh and balanced with powerful tannins and a lively acidity. Earthy and fruity and strong.

A delightful hoppy cider from the folks at Two Broads. A tart base cider is given an aromatic boost from citrusy, tropical Galaxy, Enigma, and Nelson Sauvin hops.

A gorgeous, complex cofermentation of Gravenstein apples and Sauvignon Blanc with nothing else added or taken away. Cider meets orange wine.

Récolte Hivernale features a blend of late-ripening apples with a dash of pear. Your first whiff delivers a wave of fresh apple juice character--herbal and rich. There is a touch of residual sweetness that hits you on your first sip, but what sweetness is there is balanced beautifully with a boldly tannic finish. It’s certainly a drier cider, but a small dose of pear in the blend gives the cider some fresh, juicy aromatic lift.Apple varieties: Newtown Pippin, Rome Beauty, a blend of crabapples and other heirloom varieties. 5% pear. No added yeast, sulfites or fining agents.

An incredibly delicious keeved Gravenstein cider from an exciting new Sonoma County project. with this cider. This cider is remarkable. On the nose, it smells like Gravenstein juice straight off the press--redolent with the apple's signature honeyed aromatics. Your first sip will reveal more complexity, with a leathery mustiness and a surprising wave of soft tannins that help to dry out a sweet initial impression. It's an absolute pleasure to drink.Ingredients: 100% dry-farmed Gravenstein. No added yeast, sulfites, or fining agents.

A tannic, savory, slightly smoky cider made from a blend of Harrison apples (13%), Ashmead's Kernel apples (57%), Tremlett's Bitter/Kingston Black/Porter's Perfection apple blend (30%). ØØ - no ingredients besides apples.

A one-of-a-kind still cider strengthened through the fermentation of piloncillo, an unrefined cane sugar from Mexico. Aged on oak chips, which lends the impression of a powerful, rich white wine.

Naturally fermented cider made from heirloom culinary apples from Pelayo's own orchards. Inspired by Asturian cider--crisp, still, lightly funky, really tasty!

An aromatic, naturally fermented cider made from Sonoma County Black Twig apples. Fresh and bright, with tropical aromatics and a light touch of wild funk.

One of the first dealcoholized ciders made in the United States! Real cider with real hard cider flavor, minus the "hard." <0.5% ABV

A wild, complex cider made from organic California-grown Newtown Pippin apples (89%), carrots (7%), and fresh ginger (4%). Nothin' added, nothin' taken away. ØØ.

A fall delight from our pals up in Richmond. Fresh apple juice is blended and fermented with apple juice that has been boiled for 12 hours, then a bunch of cozy warming spices are added. A smooth, spicy, semi-sweet treat.

Horse & Plow’s Farmhouse cider is everything you’d hope for in a cider bearing that name: rustic, complex, full of character. It’s fully dry with a powerful presence, structured and strong. It’s a great cider that has recently gotten an unexpected hype bump from none other than the New York Times’ Chief Wine Critic, Eric Asimov, who featured it in his piece highlighting wines and ciders for Thanksgiving.Apple varieties: Gravenstein, Arkansas Black, Winesap, Baldwin, Newtown Pippin, Spitzenburg, King of Thompkins, Rhode Island Greeni

When Redfield first opened, the cider industry was on the tail end of a major trend: hopped ciders were in. The industry was in “let’s convert IPA drinkers” mode, and seemingly every cidermaker had their own take on shelves. But hopped ciders have never had a huge presence at Redfield. Frankly, most of them (especially back then) suuuuuuuuuuuuucked. And they were never good at converting beer drinkers into cider drinkers anyway! There are a bunch of reasons that’s true, but to make a long story short, it’s never been our favorite style of cider.That’s why we were so surprised when this cider resonated with us. It begins like all of H&P’s ciders, with a base of dry, heirloom apple base. After fermentation, the cider is dry-hopped with citrusy Cascade hops and bottle conditioned using local honey as the refermentation sugar source. It all works together magnificently--it’s crisp and floral, with a green freshness that keeps everything bright. Super enjoyable stuff!Apple varieties: Jonathan, Baldwin, King of Tompkins, Rhode Island Greening, Gravenstein, Arkansas Black, and Black Twig.

As a Sonoma County cidery, Horse & Plow is contractually obligated to make a Gravenstein cider. Okay, technically not true, but it might as well be! Sonoma cidermakers are rightfully proud of their county’s famous Gravenstein apple, and it tastes as great in cider form as it does during the three weeks a year that it’s good for fresh eating. Horse & Plow’s take is fully dry, with a crisp, bright aromatic profile and a touch of rustic Brettanomyces character lending a bit of earthy personality. It’s a balanced, broadly-appealing cider that should win over just about any cider drinking skeptic.

A crisp, tropical pét nat cider made entirely from organic Gold Rush apples.

A crisp, tannic cider made entirely from our namesake apple, the rare Redfield. Dry, barnyardy, snappy.

A tropical, high-acid ice cider made entirely from Gala apples. A bright dessert treat!

A beautiful single-variety pommeau made with California's own Wickson apple. Dense, honeyed, satisfying.

A beautiful cider inside and out! A cofermentation of dry-farmed Sebastopol Gravensteins and wild California grapes foraged from along the Russian River. No added sulfites. Dry, grippy, and with lovely berry/peachy aromatics.

A crisp, bright native-fermented single-variety cider made with Mendocino Sierra Beauty apples.

Cozy Corner is our fourth (!) collaboration with our pals at Tilted Shed. Last year’s collab, Delicious Moments, was kind of a conceptual one. We wanted to see what a ØØ (nothing added, nothing taken away--the only ingredient being apples) Tilted Shed pét-nat would look like, and we had a bit of back and forth about what could work with the apples they had available to them. We settled on 100% Pink Pearl apples, as they were high acid (good for helping to preserve an additive-free cider) and might retain some of the gorgeous pink color of the juice if bottled pét-nat. We loved that cider. So beautiful looking and tasting.This year, we took a more hands on approach. Tilted Shed ferments many of their apples as varietal ciders that are then deftly blended to create their brilliant lineup. To make Cozy Corner, Tilted Shed let us take over the blending. A small crew of Redfielders headed to Windsor to taste a lineup of varietal ciders and build a blend.The first cider that grabbed our attention was made from the rare Burford Red Flesh apple. It was deep red and ludicrously tannic. It tasted incredibly distinctive--musty and cranberrylike and really powerful. We knew it had to be in the blend, so we built around it. We had tannin covered, but the Burford cider was anything but balanced. Gold Rush added richness. Jonathan added lush, fruity aromatics. Pink Pearl added acidity. After tweaking the balance juuuuust so, we decided to throw in a splash of Redfield juice (because, well, duh), and suddenly, we had a cider we loved. Cozy Corner was born.It’s got a beautiful blush color from the anthocyanin-rich juices of the Burford, Pink Pearl, and Redfield apples and a cute label that lives up to the juice inside. We hope you love it!Apple Varieties: Organically-grown Gold Rush (40%), Jonathan (30%), Burford Red Flesh (20%), Pink Pearl (10%), Redfield and Purple Crab (a pinch)

A citrusy, spicy cider that is light in body with a firmly structured base. It’s made from a blend of French and English cider apples, which deliver the tannin and complex aromatics here. Balanced, satisfying stuff!Apple Varieties: Vilberie, Amere de Berthecourt, Porters Perfection, and Roxbury Russet

A single-variety Mac cider with big fresh apple aromatics. Lovely!

A spectacular cider made with truly special apples, sourced from the research orchards of the legendary horticulturalist Albert Etter. Fresh, bright, clean and well-balanced. Rare and exceptional!

A fan favorite here at Redfield! Super lush and jammy with lots of tannin and acidity. THE jammy jammer.

A lovely, balanced, off-dry cider made with blackberries and sage. Fruity and easy-to-love with just a touch of herby savoriness.

A lovable perry made from a blend of traditional Perry pears and culinary pears. Crisp, off-dry, floral.

A fresh, tropical cider made with Pink Lady, Granny Smith, and Marie Menard apples, infused with pineapple, lime, and cardamom. Pure refreshment.

That's right, Son of Man made a cider just for us!Last April, Mike traveled to Son of Man's cidery in the ridiculously beautiful Columbia River Gorge. There, he selected a barrel of delicious cider to be bottled unblended as a Redfield-exclusive product.It has finally arrived! The blend is made up of the high acid sharp apple Cox's Orange Pippin (39%), the tannic Muscadet de Lense (50%), and the bittersharp Champagne Reinette (11%), all grown by the legendary EZ Orchards. It's hazy and full of life with beautiful green apple, underripe apricot, and melon aromatics. Salty, lightly sour, and wildly food friendly. We couldn't be happier with it. Topa!

A lively cofermentation of pears and Melon de Bourgogne white grapes. No added yeast, sulfites, fining agents, or filtration. ØØ.

A crisp, citrusy cider made with apples from a single high-elevation orchard in Parkdale, Oregon.

A lovely rich cider made from estate-grown apples, fermented with the wild yeast from a bottle of Christine's Smile, a collaboration Bauman's did with Tom Oliver in Herefordshire, UK.

A fresh, juicy cider infused with hand-picked fresh loganberries.

Another gorgeous seasonal from our friends at Finnriver Farm. Organic apples infused with ginger and locally-harvested fir tips. Spicy, herbaceous, like fall in a glass.

A rich, round single variety cider made with estate-grown Golden Russet apples. Beautiful stuff!

Another winner from the fine folks at Yonder! This seasonal treat is tinged with cranberry and a touch of orange. Tart, tannic, and impeccably balanced.

The benchmark for the ice cider style. Cryoconcentrated juice of heirloom apple varieties, fermented to 10% ABV and left with considerable sweetness to balance intense apple-born acidity and aromatics. We stan an icon.

An inventive cider evocative of rosé wine. 11% ABV with a small dose of added red currants for tannin, aromatics, and color.

A magnificent, very lightly carbonated cider highlighting over 100 varieties of apple grown on a truly special orchard, Walden Heights Nursery & Orchard in Vermont's Northeast Kingdom. Layered, oaky, rich, dry, contemplative.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A dry, cloudy, tannic, punchy cider made from true cider apples: Tremlett's Bitter, Somerset Redstreak, Stoke Red, Foxwhelp, and Golden Russet. Beautiful stuff!

A one-of-a-kind cofermentation of apples, Vermont-grown hybrid white wine grapes, and seaberries. Vibrant, wild, alive!

A bittersweet cider with Bretty, citrusy aromatics. A part of Aaron Burr's Homestead series of ultra-limited ciders made from foraged apples and native yeast. These ciders are intended to express the differences among the micro-terroirs of the area surrounding the cidery's home at the base of New York's Catskill Mountains. Just 95 cases produced.

A special limited cider from our friends at Eve's Cidery. 100% foraged apples from very high elevations, fermented with native yeasts and bottled pét-nat. Zippy, energetic, juicy.

An incredible ice cider from one of our favorite domestic cideries. High acid, sweet, and rich rich rich.

A Champagne-method perry made from foraged wild pears from the area surrounding the Finger Lakes, co-fermented with Bartlett pears. Grippy, salty, melon-like, very aromatic.

A native yeast-fermented Champagne-method stunner from one of the world's best cidermakers. Wowowow. Citrusy, berrylike, and way mineral.

A super-limited still cider made from apples from a 1/4 acre home orchard in the Finger Lakes. Rich, tannic, complex but cohesive. Truly special.

An off-dry cider with exceptional energy. Lots of malic acidity balanced by juuuust enough sugar to keep it from being too much. A new favorite every-day drinker!Apple Varieties: Northern Spy, Empire, Rhode Island Greening, Granny Smith

A clove-like, tangeriney still cider with loads of depth. A dry, moody cider made with apples from all over New York State.

A dry, lightly funky cider made with a blend of apples from a very special once-abandoned orchard planted as a living museum of Northeastern apples. Herbaceous, barnyardy, grippy, floral.

A mega-limited cider made entirely from wild-foraged apples from the Neversink Highlands region of Sullivan County, New York. Wild fermented, with beautiful texture and aromatics. Truly special stuff!

A bright, fruit-forward blend of heirloom apples (Northern Spy, Rhode Island Greening) and a little dose of Finger Lakes red wine.

An absolute stunner from one of America's best cideries. Possibly Olivia's favorite cider of all time? High acid, Champagne-method, tannic, flavor bomb. Incredible.

A powerful dry Champagne-method cider made with Golden Russet apples from three different New York orchards. Bright and fruit-forward in character with honeyed aromatics.

Less is More is the first cider that turned us on to Botanist & Barrel’s potential, and it’s still one of our favorites from them. As the name implies, this is cider stripped down to it’s simplest form. Ingredient list: apples.It’s a blend of apples sourced as close to the cidery as possible. A mix of culinary apples and traditional cider fruit are fermented naturally with no additives whatsoever, bottled and carbonated as a pét-nat (a style of carbonating achieved by bottling the cider before the fruit’s sugars are completely fermented, capturing the carbon dioxide created in the remaining fermentation as bubbles).The cider is rustic and vibrant, with underripe nectarine, kiwi-like, yeasty aromatics and a gentle sourness. It’s an eminently food-friendly cider, but we’ll stick with B&B’s pairing recommendations, because they feel appropriate: NC trout with wild rice, shrimp and grits and eastern style BBQ.

A fresh, bright, clean Mcintosh single-variety cider, formerly known as Wild Thing. A shop favorite everyday drinker!

A super-funky blend of cider from Herefordshire, England's Oliver's Cider & Perry and high acid cider from ANXO. Peaty, intensely barnyardy, and bright.

We’ll be honest--we hadn’t heard of Muscadet de Lense before we had this cider. It’s a traditional French cider apple, grown in this case in Salem, OR, at the famed EZ Orchards. The cider it makes here is earthy and leathery, with grippy tannic structure and a touch of residual sweetness.Apple varieties: 85% Muscadet de Lense, 15% Calville Blanc d’Hiver (for acid)

A beautiful semi-sweet cofermentation of the bittersharp cider apple Porter's Perfection and English perry pears. Complex and beautiful.

An incredible drier Perry made from Colorado estate-grown true perry pear varieties.

A ripe, tannic, off-dry cider made with Colorado-grown cider specific English apple varieties. Rare and delicious!

A stellar semi-sweet poiré from one of the world's best cidermakers. Fresh, layered pear perfection.

A legendary French poiré made from 300-year-old pear trees. Tropical, mineral, off-dry. Stunner.Farming: biodynamicAdditions/Subtrations: filtered

An off-dry Normandy classic. Rustic, caramelly, spicy baked fruitiness abounds.

A rich, earthy, barnyardy Normandy cidre brut from one of the region’s most sought-after producers. The superhero we always needed!

A rich, rustic, tannic, and funky Normandy classic. Off-dry and earthy--a great food cider!

Dang, that's some tasty juice! Non-alcoholic sparkling juice made from true cider apples. Bubbly, tannic, rich.

One of the best new ciders we've tasted in recent years. Spectacularly complex and impeccably balanced. A total delight.Farming: organic w/ biodynamic soil preparations.Additions/Subtractions: native yeast used for primary fermentation. Some cuvées inoculate for secondary fermentation in bottle.

Incredibly delicious, non-alcoholic sparkling pear juice, built for celebrations. Ready to party!

A spectacular cider featuring the fruit from a single, small parcel of cider fruit grown in jurassic soil (hence the name). A balanced, beautiful cider with just a touch of sweetness.Farming: certified organic w/ biodynamic soil preparationsAdditions/Subtractions: native yeast used for primary fermentation. Some cuvées pitch yeast for secondary fermentation in bottle.

Renard (“fox”) is a cider that Marois made in collaboration with Loire winemaker Vincent Roussely. Roussely made a wine from the red grape Pineau D’Aunis and provided the pomace to Marois to use to mix into the apple juice to make a sort of piquette/coferment. The grapes impart Pineau D’Aunis’ distinctively black peppery/cedary earthiness to the cider in a way that’s really pleasant! Absolutely gorgeous stuff!Farming: organic w/ biodynamic soil preparations.Additions/Subtractions: native yeast used for primary fermentation. Some cuvées inoculate for secondary fermentation in bottle.

Dang, that's some tasty juice! Non-alcoholic sparkling juice made from true cider apples. Bubbly, tannic, rich.

A classic Normandy cider made from more than twenty varieities of apples. Very tannic, earthy, complex, and off-dry.

A spectacular cider made in the unexpected region of Champange, France, by a domaine with serious bona fides. Bright and balanced with a touch of natural fermentation rusticity...pure elegance!

Certified organic Basque cider! Citrusy, earthy, funky, refreshing.

Gurutzeta's classic Basque sagardoa, in a can! Portable funky refreshment, here at last!

A funky, cloudy Basque cider made entirely from Basque ingredients, to the Euskal Sagardoa standard. Dry, sour, lightly carbonated!

A round, stonefruity, spicy cider made with Herefordshire Dabinett (67%) and Harry Masters Jersey (33%) apples. Punchy, tannic, aromatic.

A delightful, tiny-production Devon cider Just 698 bottles made. Medium sweet with great citrus and baking spice aromatics.Apple varieties:Dabinet – 31%Stembridge Cluster – 27%Bramley – 9%Porters Perfection – 9%Fillabarrel – 7%Lambourne Pippin – 7%Browns – 6%Yarlington Mill – 4%

A super-funky blend of cider from Herefordshire, England's Oliver's Cider & Perry and high acid cider from ANXO. Peaty, intensely barnyardy, and bright.

A bright, lightly-sour cider made with Mount Gambier apple and plums, and nothing else. Crisp, salty, refreshing.

The 2020 release of Limus’ Heritage Cider is made entirely from unidentified cider apples, and like all of their products, literally nothing else. Just apples, naturally-fermented. When we first tasted this cider back in 2021, it was bold and aggressive. Powerful and delicious, but perhaps a bit abrasive. With a few years of age on it, the cider has rounded into something more refined and elegant. It’s snappy and herbaceous, with grassy tarragon- and Sauvignon Blanc-like aromatics. A touch of volatile acidity gives lift and zip as the cider finishes bone dry. Alive! Really good.

A dry, aromatic fermentation of apples (87%), quince (9%), and pear (4%) from one of Australia's oldest regenerative farms. Floral, mineral, beautiful.No added yeast, sulfites, fining agents, or filtration. ØØ.

The benchmark for the ice cider style. Cryoconcentrated juice of heirloom apple varieties, fermented to 10% ABV and left with considerable sweetness to balance intense apple-born acidity and aromatics. We stan an icon.

A spiritous, powerful pommeau from one of our best local producers. Woody, strong, drier than most examples of this style of aperitif!

A tropical, high-acid ice cider made entirely from Gala apples. A bright dessert treat!

A beautiful single-variety pommeau made with California's own Wickson apple. Dense, honeyed, satisfying.

A floral, tropical, lemongrass-tinged blend of Santa Maria Valley Sauvignon Blanc and Chardonnay from the Presqu'ile Vineyard.Farming: certified organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

An absolutely gorgeous orange wine from Emilia Romagna. Mostly Malvasía and smaller portions of Ortrugo & Trebbiano with four months of skin contact. Spicy, tropical, citrusy, powerful.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A wonderfully complex unsulfured sparkler of 100% Pinot Noir. Nutty, toasty, slightly oxidative. Delicious.Farming: biodynamicAdditions/Subtractions: No added yeast, sulfites, fining agents, or filtration. Disgorged.

A gorgeous, layered white wine made from Sierra Foothills Semillon and Sauvignon Blanc. Rich, complex, endlessly satisfying.Farming: organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A lush, vibrant blend of Grüner and Sauvignon Blanc from Burgenland, Austria. Peachy, floral, pretty!Farming: organic/biodynamic practicesAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A wild, energetic pét-nat of Loire Chenin Blanc from the legend Jean-Pierre Robinot. IYKYKFarming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A fresh, herbaceous Xarel-Lo from Penedes, Catalonia. 6 days of skin contact for a little texture.Farming: organic, biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A spicy, aromatic, savory wine made from an exceptional rarity: Napa Valley Scheurebe, a cross between Riesling and an unknown wild grape.Additions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

Well, this is unexpected! A glass and a half of crisp, bubbly Chenin from the dude Jean Pierre Robinot, in cans! The only thing more refreshing is the price.Farming: biodynamic

A beautifully aromatic orange wine made from an unusual blend: Sauvignon Blanc (30%), Marsanne (30%), Viognier (25%), and Cinsault (15%). Tropical, citrusy, snappy.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away.”)

A fresh, cloudy pét nat of a field blend of estate-grown white grapes, including Muscat, Gruner, and Sauvignon Blanc and a handful of Czech varieties. Tart, tropical, delightful.

A crisp. floral Malvasía from Penedes built for everyday drinking. Bright and refreshing!Farming: organic

A gorgeous brut nature Champagne of Aube Pinot Noir (65%) and Chardonnay (35%). Great energy, beautiful balance.Farming: certified organicAdditions/Subtractions: no added yeast, sulfites, fining agents, filtration, or dosage. Disgorged.

A multi-vintage blend of réserve perpetuelle Chardonnay and Pinot Noir. Powerful, dry, lightly oxidative, gorgeous.Farming: organic, certified biodynamicAdditions/Subtractions: no added yeast, sulfites, fining agents, filtration, or dosage. Disgorged.

A skin-contact Gewurztraminer that is just exploding with character. Hugely aromatic with peach, lime zest, and lychee jelly complexity and a boatload of acid to keep everything in balance. Love it. Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A vibrant, bubbly pét-nat of 100% Alsatian Riesling. Fun, slightly funky, herbaceous and limelike. Farming: certified organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Very minimal (6ppm) sulfites added.

A lovely, cloudy, rustic pét nat of Alsatian Chardonnay. Fresh citrusy-appley personality in bounds.Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A new vintage of last year’s popular fave, this time made with a white grape, Vermentino. Citrusy, snappy, energetic. Orange wine meets cider in the nicest way imaginable. ØØ.

A gorgeous, complex cofermentation of Gravenstein apples and Sauvignon Blanc with nothing else added or taken away. Cider meets orange wine.

A lively cofermentation of pears and Melon de Bourgogne white grapes. No added yeast, sulfites, fining agents, or filtration. ØØ.

An intoxicatingly fragrant blend of Bio Bio Valley (Chile) Torrontel, Sémillon, and Corinto with nine months of skin contact.

A wonderfully energetic rosé of Rotburger, St. Laurent, Blaufränkisch, Syrah, and Pinot Noir from Burgenland, Austria. A juicy, strawberry watermelon delight.Farming: practicing organic and biodynamicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A fresh, herbaceous Xarel-Lo from Penedes, Catalonia. 6 days of skin contact for a little texture.Farming: organic, biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A zippy, floral orange made from Côtes Catalanes Muscat with 4 weeks of skin contact. Tart, fresh, so lovely!Farming: practicing organic and biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

An absolutely gorgeous orange wine from Emilia Romagna. Mostly Malvasía and smaller portions of Ortrugo & Trebbiano with four months of skin contact. Spicy, tropical, citrusy, powerful.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A fun, summery rosé pét-nat of Loire Grolleau, Gamay, Cot, and Cab Franc from Domaine La Grange Tiphaine. Spritzy strawberry, raspberry, grapefruity aromatics.Farming: organic with biodynamic practicesAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

One we always look forward to! A disgorged pét-nat rosé of Grolleau and Pineau d'Aunis. Fresh, dry, and big on stonefruity, berry-like aromatics.Farming: organicAdditions/Subtractions: no added yeast, sulfites, fining agents, or filtration. Disgorged.

A snappy sparkler made entirely from Central Coast Sangiovese. Crisp, berrylike, mineral.Farming: practicing organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A powerful, spicy, contemplative orange wine made from 100% organic Cortese with six+ months of skin contact.Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A fresh unsulfured brut nature rosé of 76% Chardonnay and 24% Pinot Noir, from both Ambonnay and Bouzy vineyards.2021 base, disgorged 4/2024.Farming: certified organic & biodynamicAdditions/Subtractions: no added yeast, sulfites, fining agents, or filtration. Disgorged.

A beautifully aromatic orange wine made from an unusual blend: Sauvignon Blanc (30%), Marsanne (30%), Viognier (25%), and Cinsault (15%). Tropical, citrusy, snappy.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away.”)

A gorgeous rosé of Cabernet from the Burgenland legend Christian Tschida. Crisp and mineral, with cherry yogurt and watermelon candy aromatics. Layered and satisfying.Farming: biodynamicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A beautiful cider inside and out! A cofermentation of dry-farmed Sebastopol Gravensteins and wild California grapes foraged from along the Russian River. No added sulfites. Dry, grippy, and with lovely berry/peachy aromatics.

A zippy, mineral rosé of Sicilian Nero D'Avola. Salty raspberry watermelon juice.Farming: practicing organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal sulfites added (20ppm).

A floral, citrusy, stonefruity, lightly macerated blend of different Muscat varieties from a collective of Slovakian natural winemakers.Farming: organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites (30ppm at bottling)

A beautiful Slovakian orange wine made from the Pesecká Leánka grape. Resinous, stonefruity and jasmine-like with soft tannins and a long, satisfying finish.Farming: practicing organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal sulfites added.

A skin-contact Gewurztraminer that is just exploding with character. Hugely aromatic with peach, lime zest, and lychee jelly complexity and a boatload of acid to keep everything in balance. Love it. Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A dynamic, exhilarating rosé of Languedoc Grenache (70%) and Syrah (30%). Cherry/strawberry fruitiness with a lot of acid and just the right touch of volatile wildness. Farming: dry farmed, organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A stunner of a Cornas from a local legend. Fresh and vibrant but with years of aging potential. Gorgeous.Farming: organic, biodynamicAdditions/Subtractions: no added yeast or fining agents. Lightly filtered with minimal added sulfites.

A vibrant 50/50 blend of Grenache Noir and Grenache Gris. Red fruit juiciness balanced with a beautiful underlying spiciness. Han shot first.Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A punchy, intense Bugey Pinot. Lush, fruit-forward aromatics with a bold thread of snappy tannin and alcohol.Additions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

Bellissimo! A classico Chianti Classico with freshness and spiciness in beautiful tension. A trip to Tuscany.Farming: biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites (less than 25ppm)

The wine formerly known as Brutal Rouge. Old vine Syrah and Muscat a Petits Grains, together in a combo we didn't know we wanted. Layered and juicy and floral and savory and delightful.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A world-classic Pineau D'Aunis from a small AOC north of Touraine. Peppery, spicy, currant-like, beautiful.Farming: biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A gorgeous Burgundy Pinot with layered smoky, spicy, floral, berry-like aromatics. Medium-bodied but light on its feet. A delight.Farming: biodynamicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

Incredible value from Curicó Valley, Chile. 100% Carignan with rich dark fruit flavors and a subtle spiciness. Glug glug!Farming: practicing organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A complex and lovely Alicante Bouschet from southeastern Spain. Tart and brambly, spicy and grippy, vibrant and crunchy.Farming: practicing organicAdditions/Subtractions: No added yeast, fining agents, or filtration. Minimal added sulfites.

Foradori's fresher party wine. Breezy and bright, mostly Teroldego.Farming: organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A cute crowd-pleasing pizza pal of a Montepulciano. Juicy, smooth, crushable.Abruzzo, ItalyFarming: certified organicAdditions/Subtractions: Naturally fermented with minimal added sulfites.

A breezy, aromatic chillable red made from Côtes Catalanes Syrah (50%), Cinsault (40%), and Mourvèdre (10%). Juicy and fresh with strawberry raspberry aromatics and a nice underlying spice.Farming: organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

A new cuvée from one of Burgundy's most lovely, genuine wineries. Fresh, breezy, and elegant, with bright acidity and pomegranate fruitiness.Farming: biodynamicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. “Nothing added, nothing taken away”)

A low-ABV party starter made from Hérault Pinot Noir. Lean, spritzy, thymey, rhubarby, tasty.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A lovely, rustic Syrah from Catalonian gem Josep Serres Miranda.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A spritzy, inky red made entirely from organic Portuguese Vinhão. Zippy spicy blackcurrant funtimes juice! Where’s the charcuterie board?Farming: certified organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration)

A plush, juicy take on Malbec, made with fruit from the Sierra Foothills. Velvety, aromatic, delicious!Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

An unusual Carignan made by soaking whole clusters in direct-pressed juice for five days prior to pressing. Light on its feet, a delight in the glass!Farming: unsprayedAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

An elegant good time. A lighter Grenache/Mouvedre blend from Julie Brosselin in the Languedoc.Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A fresh, brighter take on Beaujolais. 100% carbonic Gamay. Crunchy, spritzy, alive!Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

A bona fide classic Pineau D'Aunis from Nathalie Gaubicher Heredia in the Loire Valley. A medium-bodied strawberry-hibiscus-black pepper dream.Farming: organicAdditions/Subtractions: no added yeast, fining agents, or filtration. Minimal (20ppm) sulfur added at bottling.

BOOOOM thats the sound of the raspberry plum explosion on your taste buds when you drink this wine. Juicy jammy good times with enough grip to keep things honest. Sicilian Nero D'Avola and Nerello Mascalese.Farming: organicAdditions/subtractions: no added yeast, fining agents, or filtration. Minimal added sulfites.

As legendary as Loire Valley natural wine gets. 100% Cab Franc from plots around Saumur-Champigny. Rich, full-bodied, and powerful. Drink now or in a decade, we won't tell you what to do!!!Farming: organic/biodynamicAdditions/Subtractions: no added yeast, fining agents, or filtration.

Beautiful Hérault Carignan from 100+ year old vines. Earthy, and grippy with cranberry, red currant, and wet stone aromatics. Farming: organicAdditions/Subtractions: ØØ (no added yeast, sulfites, fining agents, or filtration. "Nothing added, nothing taken away.")

Some would say this is America's best pilsner. We're not going to disagree. Super fresh, snappy, and maximally crushable. Lager for life.

Maybe Mike's all-time favorite beer? A medium-bodied black lager with loads of roasty, coffee-like aromatics. Gah it's so good I'm gonna go drink one right now.

A perfect beer. Crisp, clean, helles lager perfection.

A juicy, spontaneously-fermented sour ale brewed with peaches and Riesling. Beautiful stuff!

A bonafide Bay Area classic! Pure pilsner perfection.

A rich, strong amber Czech-style lager, brewed for the holidays. 7% ABV

Gift cards! Your card will be mailed to the shipping address supplied. If you'd like it mailed to another address, or if you'd like us to include a message, let us know in the notes at checkout.

Oh wow, would you just look at this tote bag! Very cool art by the ever-talented Kate Robinson (https://www.instagram.com/katerrobinson/), a large capacity, sturdy handles, and four collapsible interior bottle sleeves for holding all the tasty treats you picked up at Redfield. That's a nice bag!The blue on blue totes come with a handy zipper!

The perfect glass. Made in Asturias for the optimal long-pour of sidra, but we use it for just about everything. If you've ever drunk a pint of beer at Redfield, you've held it and probably marveled at the thin elegance of the glass. Despite their thinness, these are surprisingly durable! A glass we love so much, we imported it ourselves.

The perfect glass. Made in Asturias for the optimal long-pour of sidra, but we use it for just about everything. If you've ever drunk a pint of beer at Redfield, you've held it and probably marveled at the thin elegance of the glass. Despite their thinness, these are surprisingly durable! A glass we love so much, we imported it ourselves.

A snazzy new tee featuring an imaginary road sign on College Avenue directing you to all the delicious moments that live inside Redfield. Lookin' sharp! Unisex sizing cotton tees.

One-size-fits-most waffle knit beanie with a fun Redfield patch. Soft, cozy, and stretchy.

Super soft crew neck with a relaxed fit and mid weight 9.4 oz fleece in Cobalt Blue. Comes in an oversized style so size down for a snugger fit.

Cutest new tee around! 100% cotton and printed locally by Forthrite in Oakland. Unisex shirt that is true to size with a little shrinkage with the first wash. Super soft in a light grey/green color.

One of the first dealcoholized ciders made in the United States! Real cider with real hard cider flavor, minus the "hard." <0.5% ABV

A non-alcoholic soda inspired by Italian amaro-based cocktails! Made with lemon, orange blossom honey, mandarin, chamomile, peppermint, licorice root, grapefruit, juniper, clove, and cardamom. Citrusy, herbal, lightly minty, and way refreshing, with just 4g of sugar and 15 calories.

Incredibly delicious, non-alcoholic sparkling pear juice, built for celebrations. Ready to party!

Delicate and tart sparkling wine alternative with hints of citrus and jasmine. 0% ABV.Ingredients: Filtered Water, Chardonnay Verjus, Organic Apple Juice, Organic Decaffeinated Green Tea Extract, Organic Decaffeinated Black Tea Extract, Organic Jasmine Extract, Organic Spearmint Extract. Contains Sulfites.

Dang, that's some tasty juice! Non-alcoholic sparkling juice made from true cider apples. Bubbly, tannic, rich.