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Kimberly, a painter, and Matt, a builder, began Metal House on an urge to do good by the land, and have worked to restore abandoned ancient orchards in the Hudson Valley to their former fruit-bearing glory days. Employing bio-intensive farming techniques, which focus on the use of naturally made fertilizers and pest management techniques (akin to biodynamics), they focus their work around the idea of sano, which they state on their website, "means healthy and sound, as in the food we eat, the environment we surround ourselves in, and the ideas we support. Complete. This is the orchard from which we want to harvest apples… An orchard free from unnecessary herbicides, fungicides, pesticides and chemical fertilizers allows organisms to work with the trees, improving the flavor and characteristics of the fruit. Beneficial flora have the opportunity to thrive." The ‘Leroy’ is a blend of holistically grown Idared, Goldrush, Jonamac and wilds, fermented in stainless and aged in applejack barrels before being bottle conditioned. It is incredibly dry on the palate with fresh apple flavors and a hint of the applejack wood influence giving it some depth and character. Sustainably grown.