Wooden Gate: From Farm to Cidery with Clint Caver
Clint Cavers and his wife Pamela have been farming for over 30 years at Wooden Gate The Farm and cidery is based in Pilot Mound, Manitoba, Canada which is right over the border of North Dakato.
Clint’s journey from hobby fermenter to full-time cider maker now represents 95% of their farm’s focus. Initially homesteaders, they shifted towards cider making due to a passion for fermentation. Clint began making wine and cider about 25 years ago, initially with fruit wines before discovering the potential of apples.
The Shift to Full-Time Cider Making
In 2018, Clint and Pam decided to turn their cider-making hobby into a business. By 2019, Wooden Gate obtained its official license, and in 2020, it became a full-time venture. This shift was motivated by their desire for a less labor-intensive activity and a need for fulfilling work after their children left home.
Orchard and Apple Varieties
Wooden Gate’s orchard spans seven acres with about 800 trees, including winter-hardy varieties like
- Goodland
- Norkent
- Norland
- Kerr – which is featured in the Orchard Queen cider that is tasted and discussed in this episode
- and various crab apples such as Rescue and Trail
They have also planted heritage varieties and some English cider apple varieties like Dabinette.
Cider Production and Techniques
Clint emphasizes slow fermentation at low temperatures, with some fermentations lasting up to six months. Wooden Gate primarily uses cultured yeast, but experiments with wild ferments, particularly in their Orchard Queen cider. They produce about 50 cases of Orchard Queen annually and 300 gallons of other cider varieties.
Community and Events
Wooden Gate hosts various events, including an annual cider release and pop-up pizza and cider nights. Their son-in-law, a chef, handles the cooking, while their daughter plans events. They also groom cross-country ski trails in the winter, turning them into walking trails in the summer.
Five Core Principles of Wooden Gate
- 1. Community: Creating a sense of community around their cider and farm.
- 2. Environmental Stewardship: Using organic, permaculture, and holistic management practices.
- 3. Sourcing Locally: Using locally grown fruit and selling locally.
- 4. Quality: Ensuring their cider represents their farm and Manitoba’s unique terroir.
- 5. Authenticity: Highlighting the distinct flavors of their region in their cider.
