Dendric Estate’s inaugural line of dry mountain ciders is ready to hit your glass this summer!
Located in the picturesque Kamas Valley at 6,440 feet elevation, the 20-acre cidery founded by husband-and-wife team Brendan and Carly Coyle, is using traditional wine-making methods to create dry, complex ciders with balanced acidity and tannins. The ciders are made with classic cider fruit, including more than 100,000 pounds of 15 varieties from their trellised orchard of classic apples as well as partner orchards.
“Our purpose for Dendric Estate is to work with our environment and leverage wine making methods to showcase cider at its best, on par with the premium sparkling wines of the world,” explains Dendric Estate Co-Founder Brendan Coyle. “Our modern estate cider merges the relaxed experience of a winery with the environmental practices of a sustainable orchard, and the lifestyle of a new generation of consumers.”
Dendric’s estate-grown fruit will produce dry sparkling ciders, a line of non-alcoholic mountain tonics, and small-batch apple brandy spirits, providing diversity in blended and single varietal products.
“Apart from our passion for high-quality dry ciders, our vision for Dendric Estate comes from our desire to respect and care for the land from which our products are grown,” continues Dendric Estate Co-Founder Carly Coyle. “Our intentional focus on water conservation, protecting small-farm agriculture, and improving soil health while creating the very best cider is our primary driver, and we can’t wait to share it with the world.”
A Blend of Tradition and Innovation
Brendan, who previously served as Master Distiller at Park City’s High West Distillery, brings a wealth of experience to Dendric Estate. The Coyles’ vision is to craft ciders that rival premium sparkling wines, emphasizing dryness, complexity, and balance.
“By using whole fruit, as opposed to juice or concentrate, we are able to control the complexity of flavor profiles of Dendric Estate ciders from the very beginning,” says Brendan.
To make their first release ciders, fruits are harvested and pressed. After pressing, the juice is transferred to fermentation tanks to ferment for 6-18 months at cool temperatures to further develop its flavor and aroma balance. Through tank racking, the cider ages on fine lees to ensure delicate, fresh, and bright aromatics are preserved.
After racking, the fine lees settle on the bottom of the tank over time and must be carefully stirred back into suspension. This process is typically repeated many times over several months to add body, enhance mouthfeel, impart a smooth, creamy texture to the cider, promote the development of a bready/brioche character, and soften acidity, resulting in a balanced, bright finish.
Prior to bottling, ciders can be blended across multiple batches, or remain a single varietal, depending on the style of cider being produced.
Dendric Estate’s approach marries traditional winemaking techniques with a commitment to sustainability, aiming to produce beverages that reflect both craftsmanship and environmental stewardship.
Sustainability at the Core
Environmental consciousness is integral to Dendric Estate’s operations. The name Dendric Estate is a nod to the “dendritic,” or branch-like formations of river tributaries flowing out of the 13,000-foot Uinta mountains surrounding the estate. The cidery utilizes water sourced from these high-elevation mountains to feed the orchard.
Water conservation and reuse is the leading sustainability initiative of Dendric Estate, with an aerobic digestion process to recycle 100% of its filtered wastewater for irrigation.
The Coyles also compost any off-spec fruit as they hand sort it. After the press cycle, the pomace (dry apple flesh, skins, and seeds) is also composted to become nutrient-dense soil that’s applied back into the orchard.
This dedication to sustainable practices underscores the Coyles’ commitment to preserving the land and allows them to grow classic apple varietals that balance tannins and acids.
Looking Ahead
Plans are underway for a future 4,200-square-foot tasting room and outdoor patio. The fully immersive high-elevation cider experience will offer curated cider pairings and a small-plate menu. The space will be available to host private events, intimate weddings, and business functions.
