Art + Science 'Quercus Alba' Cider, Oregon

From the rolling orchard hills of Yamhill County comes Art + Science Quercus Alba Cider, a barrel-aged expression that channels both the wildness of Oregon fruit and the patience of traditional craft. Made from cider apples harvested at White Oak Orchard, planted in 1989 by grower Alan Foster, this cider captures the quiet magic of old trees, native fermentation, and careful élevage, delivering a profile that is both rustic and refined.

Product Details:

• Owners: Dan Rinke & Kim Hamblin
• Cider Maker: Dan Rinke
• Fruit Source: White Oak Orchard (est. 1989)
• Apple Varieties: Cider apple field blend
• ABV: 7.5%
• Production: Barrel-aged
• Fermentation: Indigenous yeasts; natural fermentation
• Practices: Minimal intervention, foraged fruit focus, native ferments

Sensory Description:

The aromatics open with notes of bruised orchard apples, white flowers, and subtle oak spice, touched by hints of vanilla and dried herbs. On the palate, the cider shows beautiful tension, bright acidity layered with warm barrel tones, revealing flavors of baked apple, pear skin, lemon pith, and gentle tannin from time spent in oak. A dry, textured mid-palate leads into a long, lightly oxidative finish, where wood, fruit, and wild ferment nuances mingle in a lingering, savory echo.

Producer’s Background:

Art + Science was founded by the husband-and-wife team of Dan Rinke and Kim Hamblin, who built their cidery on the belief that great ferments begin with great fruit, often foraged, always handled with humility. Nestled in rural Yamhill County, their project focuses on natural cider, perry, and wine, all fermented with native yeasts and made with minimal intervention. Their approach embraces wildness, experimentation, and terroir, producing bottlings that reflect both landscape and maker with soulful clarity. Although they are working toward building a tasting room, visitors are currently welcomed at the family kitchen table, a testament to the intimate, handmade nature of their craft.

Serving Suggestions:

Serve chilled at 6–8°C (43–46°F). Pair with washed-rind cheeses, roasted chicken with herbs, pork chops with apple compote, charcuterie, or earthy vegetable dishes. Its bright acidity and subtle barrel warmth also make it a superb partner for savory tarts and lightly spiced curries.

This cider stands out for its harmony of wild orchard character and barrel-aged depth, a compelling blend of brightness, texture, and old-tree complexity. It offers an honest taste of place while showcasing Art + Science’s commitment to natural fermentation and expressive cider making.