In a partnership that has united legacies in Oregon’s vineyard and orchard industries, Portland Cider Company and Stoller Family Estate joined forces to create Tree & Vine, a co-fermented cider that is said to showcase the agricultural richness and collaborative spirit of the Pacific Northwest.
A limited-run release blending Northwest-grown apples with Pinot Meunier grapes from Stoller’s Dundee Hills estate has emerged as both a creative and logistical feat that Portland Cider co-founder Jeff Parrish said was driven by shared values, regional pride, and a willingness to innovate.
“When we were looking for a partner in this co-fermenting project, Stoller was our first choice,” Parrish told Brewer Mag & Cider Business. “We’re fans of their wine, and we see their brand as aligned with our own when it comes to quality and value for their customers. It was a natural choice.”
The idea to merge cider and wine wasn’t just a gimmick, but a deliberate effort to spotlight the best of Oregon’s agricultural output. The use of Pinot Meunier — a lesser-known but expressive varietal — added a distinctive twist to the collaboration.
“We wanted something bright and fruity, and Stoller agreed that choosing a grape they were picking early for Rosé was a great idea,” Parrish said. “They really love their small block of estate Meunier and thought it would be nice for the project.”
Bringing the idea from concept to shelf, however, was not without its hurdles. Portland Cider’s production setup wasn’t designed with grape skins in mind, creating immediate challenges in the co-fermentation process.
“We don’t really have open-top fermenters, so pressing the grape skins was a challenge,” Parrish explained. “Our fermenters also don’t have man doors flush with the bottom of the tank, so digging out all the skins was a bear.”
Despite the hands-on challenges, the result is a cider that is said to be both unique and refined. The fermentation of apples and grapes delivers a crisp, dry finish with layered flavors of strawberry, melon, and tart stone fruit. It’s a product Parrish describes as “cider at heart, but with a wink to the wine world.”
Getting Tree & Vine to market required a multi-pronged sales and education strategy, especially given its hybrid nature. Unlike Portland Cider’s traditional releases, Tree & Vine isn’t just targeting cider shelves; it’s looking to create a space near the wine aisle, often managed by an entirely different retail buyer.
“Our strategy for educating both retail staff and consumers about Tree & Vine involves a few key approaches, especially considering that many retailers have separate buyers for wine and beer/cider,” Parrish said. “This necessitates educating both buying teams.”
To ensure success in the market, Portland Cider leaned heavily on its partners’ retail relationships.
“We’ve strategically partnered with the Stoller sales team to introduce Tree & Vine to stores,” Parrish said. “This collaboration has opened up exciting new display opportunities for both our brands, allowing our products to be featured in areas of the store where they might not typically be found, such as cider in the wine section and vice versa.”
READ MORE: New Ciders Herald the Holidays at Portland Cider Co.
In-person interaction has been key to introducing the product’s nuances to retail staff and shoppers alike.
“Our primary method of education in the market has been direct engagement,” Parrish said. “We’re focused on being present in stores, speaking directly with retail staff to explain the unique attributes of Tree & Vine.
“Additionally, we’re actively developing in-store sampling programs to give consumers the chance to taste the product and learn more about what makes it special.”
Parrish sees Tree & Vine as a model for how craft beverage producers can tap into their region’s strengths and unlock fresh market opportunities through creative partnerships. His advice to others considering similar ventures is simple: think outside the obvious.
“Collaborations have always been a big part of what we do at Portland Cider Co.,” he said. “We find other craft makers that share our values and then look to see how we can work together on a project. Those partners may not seem to be obvious fits, like our partnership with Blue Star Donuts. But the beauty of collaborating with other like-minded makers is having the opportunity to play to each other’s strengths and creating something that is far greater than the sum of the two brands.”
Be the first to comment