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Rose Hill Farm, in northern Dutchess County, traces its history back to 1798. Owned and run as a fruit orchard by the Fraleigh family for two centuries, the farm eventually expanded to include cherries, blueberries, peaches, raspberries, pumpkins, and winter squash in addition to apples. Bruce and Holly Brittain, along with Chris Belardi, purchased the farm from Dave and Karen Fraleigh and have maintained the Pick-Your-Own orchards since, while shifting to holistic growing practices and starting Rose Hill Ferments. Their line of wines, ciders, and multi-fruit co-fermentations began in January 2020, and their taproom barn space opened later that year. In a very short time, Rose Hill’s experiments with natural fermentation, long macerations, and skin contact have earned a dedicated following. Their ‘Kingston Black’ is made from a single bittersharp apple variety: one long known in England for producing distinctive vintage cider. Barrel aged for a year, it was bottled unfined and unfiltered and not disgorged. This is a serious, bold, complex cider designed to accompany a hearty meal. Quince and roasted apple are framed by a subtle bubble and lead to a delicious, lingering finish. Sustainably grown, vegan.