KAMAS, Utah (Oct. 1, 2024) Located in the Kamas Valley of northeastern Utah, just 20 minutes from Park City, the new 20-acre Dendric Estate announces their first production season is officially underway, and plans to bring their line of high-quality, dry mountain cider to shelves by mid-2025.
Founders Brendan and Carly Coyle, the husband-and-wife team behind Dendric Estate, aim to build a cider estate dedicated to environmentally sustainable practices. Produced using traditional wine making methods with classic cider fruit, the product line will be dry and complex with balanced acidity and tannins. Brendan Coyle brings his years of spirits expertise from his role as Master Distiller of Park City’s acclaimed High West Distillery, where he also oversaw the quality and process of the Fortune 500 parent company’s global spirits portfolio.
“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,” said 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.”
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. Located in the Kamas Valley of northern Utah at 6,440 feet in elevation, it is the water sourced from these high-elevation mountains that is the lifeblood of the Estate’s orchard. Water conservation and reuse is the leading sustainability initiative on the Estate, with an aerobic digestion process in development to reuse 100% of filtered wastewater back as irrigation water.
Situated at the western entrance to the Uinta National Forest, Dendric Estate features a trellised orchard of classic apples which will produce dry sparkling ciders, a line of non-alcoholic mountain tonics, and small-batch apple brandy spirits. Estate grown fruit, along with imported fruit from regional partner orchards, will make up the product base and provide diversity in blended and single varietal expressions. With the inaugural fermentations taking place this winter, the first Dendric Estate products will be available by mid-2025.
“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,” said 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.”
In addition to having access to a variety of direct-to-consumer products, a fully-immersive cider experience will be available to future Estate visitors at the Dendric Estate Tasting Room. This 4,200 square-foot space and airy outdoor patio will offer an exquisite small-plate menu with curated cider pairings, and will be available to accommodate intimate weddings, business functions, and private gatherings. Dendric Estate will break ground on the Tasting Room later this year, with its public opening slated for the fall harvest season of 2025.
