South Hill Cider
Steve Selin ferments wild-yeast ciders from estate-grown Ithaca apples, minimal intervention, maximum character.
Steve Selin ferments wild-yeast ciders at South Hill in Ithaca using estate-grown apples and a minimal-intervention approach that treats cider more like natural wine than commercial craft cider. The results are dry, complex, and site-specific, often with the kind of variation between vintages that comes from working with ambient fermentation rather than adding cultivated yeast. South Hill pours at the Finger Lakes Cider House tasting room at Good Life Farm in Interlaken alongside three other independent cideries, each with a distinct production philosophy. The shared tasting room format allows visitors to taste across the range of what the Finger Lakes cider scene has developed into in a single stop.
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