RAW Cider

A cidery and 15-acre estate orchard at the base of the Dundee Hills on McDougall Road, four miles from downtown Dayton. Ciders and perries are handcrafted using traditional French methods with modern adaptation, each batch fermented with wild yeast native to the fruit at harvest rather than commercial strains. Fruit is dry-farmed with minimal intervention.

Beyond the estate orchard, RAW partners with local growers cultivating cider-specific apples and perry pears, and manages an old-growth pear orchard in White Salmon, Washington. Some perries incorporate wild seedling pears foraged from woodland in both states. The range includes single-varietal releases like Golden Russet and Porter’s Perfection from the estate, French-style bittersweet blends, pét-nat-method ciders with arrested fermentation, and perries blending traditional perry pears with Anjou. Sweetness comes from the fruit itself rather than added sugar.

The tasting room overlooks the orchard with indoor and outdoor seating, a bar, and lawn games. Flights, glasses, and cider to go are available. Picnic baskets pair local cheeses, cured meats, and Willamette Valley hazelnuts; crepes, both sweet and savory, also appear on the menu. Guests are welcome to walk the orchard, and leashed dogs are welcome on the patio and grounds.