468: Foraging Flavor: Pierrepont Cider | NY

Cider Maker and Founder Lee Van DeWater of Pierrepont Cider shares his how he is foraging apples to share a taste of terroir from New York’s North Country.

Lee Van DeWater

Foraging Apples for Cider – Sustainable?

Lee’s cider journey started with childhood memories of sweet cider and apple trees planted by his great-grandfather. But it wasn’t until he worked in Montana—buying wine for a co-op that he connected cider and apples through fermentation. Western Cider of Montana help Lee get that spark/idea of a cider life, and the seed was planted.

Pierrepont cider is a one-man operation, sourcing apples exclusively within the Little River Watershed. Many of the trees Lee uses are wild seedlings, unknown varieties that thrive in New York’s tough climate. He honors the trees, the land, and water, seeing cider as a reciprocal act of love for place.

Low-Intervention, High-Expression

Lee is self-taught and intentionally minimalist. His ciders are:

Wild-fermented
Unfiltered
Unsulfited
Aged in stainless and neutral oak barrels

Some of the most memorable ciders come from single trees. Others are blends of just a few wild apples growing together. He tracks everything via GPS and harvests with the patience and perspective of a forager.

“The tree that holds its fruit until the first snow, that’s climate-controlled storage,” Lee laughs.

Micro Batches, Big Intention

What’s available?

2024 Pet-Nat: lemony, spritzy, bright
Brighter Later: a single-tree cider still in label design
Orbed Road: a terroir-based expression of elevation
Maple Sap Ciderkin: rehydrated pomace with local maple sap, sparkling and experimental

Each bottle comes with its own story. You might not find hundreds of cases, but you’ll find care, balance, and quiet brilliance.