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Eaglemount Wine and Cider
Contact: Jim and Trudy Davis
Address: PO Box 2014 Port Townsend, WA, 98368
Email Address: info@eaglemountwinery.com
Phone: 360-385-1992
About Us
Our winery is located on an original 1883 homestead on the Olympic Peninsula in Washington State. The heirloom apple varieties were the inspiration to continue the tradition of the original homesteaders by making hard cider. Some of the heirloom varieties include Gravenstein, Winesap, White Pippin, Roxbury Russet, and Twenty Ounce. We also source heirloom varieties from other old homestead orchards on the Peninsula.

Our Eaglemount Hard Ciders and Meads are made with certified organic or sustainably grown fruit. The fruit comes from our homestead orchard, other homestead orchards in the area, our English and French cider orchard, and from certified organic growers in Washington State. Our honey comes from Sailing S Orchard in Sequim.

We are known for our specialty ciders and produce the original Ginger Cider made with certified organic Ginger Root. We also produce the only Quince Cider available, made with quince organically grown at Willowrose Bay Orchard in the San Juan Islands.
Practices
Our Eaglemount Hard Ciders and Meads are made with certified organic or sustainably grown fruit. The fruit comes from our homestead orchard, other homestead orchards in the area, our English and French cider orchard, and from certified organic growers in Washington State. Our honey comes from Sailing S Orchard in Sequim.

For our red wines, we source fruit from select vineyards in eastern Washington. Those vineyards include Arianses Vineyard located in the Wahluke Slope AVA (American Viticulture Area), The Benches (formerly Wallula Gap) located in the Horse Heaven Hill AVA, Wautoma Springs in the Columbia Valley AVA, Kiona Vineyards in the Red Mountain AVA, and other vineyards.

At grape harvest, we travel to the vineyards in eastern Washington to collect the hand-picked grapes and return to our winery to crush the grapes for fermentation in small batches. After fermentation is complete, we press the must and age the wine in French, American, and eastern European oak barrels in our underground cellar.