Within six months of opening its doors in July 2012, Bold Rock had sold more than 45,000 cases of its hard cider, quickly establishing it as one of the major players regionally in a growing industry.
With the opening of the new tasting room/production facility, the plan is to increase production to between 400,000 and 500,000 cases annually. (By comparison, at this writing, all Virginia wineries combined produce in the neighborhood of 500,000 cases a year.) Co-owner/cider master Brian Shanks reports that while cider makes up 25% of the world beer market, the U.S. number is just 5%, and Bold Rock aims to change that.
Bold Rock crafts ciders that are typically lighter and sweeter than those from other Virginia cideries, purchasing familiar apples such as Granny Smith, Albemarle Pippin, Braeburn and Winesap from Virginia growers, and then blending to achieve consumer-friendly juice served up in six packs.
The new, high-in-the-sky wood-beamed tasting room features multiple bars and fireplaces, picture-perfect views from walls of windows, stone patios and terraces that flow down the hill.
Kids and pets are welcome. Space available for private events and weddings.
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