Fall 2025 Release

Written by Chris Negronida, Cider Consultant

As someone who has spent a good portion of their adult life working outdoors, especially in the fall, nothing symbolizes the turn from summer to fall quite like the sound of Canadian geese overhead as they embark on their long journey south. It is a comforting sound that is often accompanied by cool dewy mornings, fog in the river valley below and that indescribable, yet all too familiar, smell of autumn in the air as the seasons turn.

The cider crafted at Seminary Hill is steeped in this natural cycle. The fruit tells the story of the growing season and of the place where the fruit was grown. Part of this story is the choices that were made throughout the life of the trees. As we prepare to release our first varietal cider from the 2024 harvest, it feels important to mark the significance of the moment in the larger story of Seminary Hill. As someone who was involved in planning and planting the orchards at Seminary Hill, I can attest to the intention, vision and patience that has led us to this moment. 

The story of the orchard at Seminary Hill can’t be told without mentioning two names – Michael Phillips and Bill Hess. Michael Phillips is practically a household name in certain circles. He championed the modern organic and holistic orchard movement, writing several books on topics from home orcharding to soil health. He was brought into the fold when the idea of Seminary Hill was just that, an idea. I remember hours spent with Michael discussing variety selection, soil amendments and orchard layout as we planned and then planted the hillside orchard that overlooks the Delaware River.  Michael Philips unexpectedly passed on nearly four years ago, leaving a gaping hole in the holistic orchard community. I believe Michael had a great sense of pride for all that we accomplished at Seminary Hill during the years he was involved.  In many ways it was an orchard planted in his image and his legacy lives on today in the cider that is made from the fruit that grows here. 

Bill Hess managed the orchards at Seminary Hill from the time the first trees went into the ground until his retirement this past summer. He worked tirelessly to tend the orchards and shepherd them into bearing. It was Bill who took Michael’s vision for the orchard and saw it through.

With the first substantial  harvest now in tanks, we have begun writing the next chapter of Seminary Hill’s story. This moment is an opportunity to zoom out and remember everything and everyone it took to get to where we are today. I invite you to raise a glass with me in recognition of everyone who has been part of our story.

With gratitude,

Chris Negronida and the Seminary Hill Team

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The Fall 2025 Release includes:

2024 Ashmead’s Bedan

Our first estate grown varietal cider from the 2024 harvest. After primary fermentation, this cider went through a partial spontaneous malolactic fermentation, resulting in a cider with the butterscotch nose and creamy mouthfeel we often associate with lactic acid, while still maintaining enough malic acid to leave it bright and lively.

Combine this with the peppery stone fruit notes offered by Ashmead's Kernel and the soft, earthy tannins of Bedan and you have a cider that feels complete in its simplest form. We left this cider still and dry, choosing only to filter the cider to preserve the delicate balance of lactic and malic acid that makes this cider what it is. This cider will not be officially released for another month or two, but we wanted to share it with you now.

2023 Delaware Dry

Newly released. Our flagship dry cider. It combines ample acidity, integrated tannins, and fruit-forward citrus notes.

2021 Tom’s Beard

From the library, the perfect cider to enjoy on a warm, early autumn afternoon.

2020 SHOC Estate Reserve

[Six-Bottle Shares Only] From the library, this estate reserve has aged well with its assertive tannins that are expressed through astringency and a touch of bitterness. It has maintained its apple characteristics, although it has moved more from fresh to cooked apple over its years in the bottle.

2021 Riverview Dry

[Six-Bottle Shares Only] From the library, this ties the release together. A previous iteration of Delaware Dry, our signature dry cider, it also went through an unintended and spontaneous malolactic fermentation, much like the Ashmead’s Bedan.

If you are so inclined, you might choose to taste Ashmead’s Bedan and the 2021 Riverview Dry together if you want to gain a better understanding of the aromas and flavors associated with malolactic fermentation in cider. Regardless of how or when you choose to partake in these ciders, we hope you enjoy them. Cheers! 

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Nick Papa

Nick Papa is the co-founder of Salt PR and Marketing. Since 2011, he’s worked with the biggest travel brands and smallest luxury hotels to tell their stories across blogs, social media channels, PR activity, and email marketing.

https://www.saltprandmarketing.com
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Ashmead's Bedan