Welcome to Art+Science! We are natural cider, perry, and wine producers using foraged, organic, or biodynamic fruit & fermenting with indigenous yeast in rural Yamhill County, Oregon. The tasting room is OPEN for the summer!
A 50/50 blend of biodynamically farmed and unsprayed apples and pears, fermented with native yeast and aged in neutral oak.
We recently poured this at an event and it was a HUGE hit, I honestly don't think I give it enough credit, it's delicious!
Disclaimer: Silent hunters are the stars of the flora and the forest
What started with a small endeavor to make something for fun has turned into a growing, successful business for which we are quite grateful.
We started our label with wine in 2011, the same year our son, Cash, was born. (It has more to do with building a legacy to pass down than with kids driving you to drink, but both have some truth). In 2012 we bought the 40 acres behind us and decided to plant some apple trees for cider. That year, we also made our first cider from foraged fruit and have grown our business right along with our trees.
Dan Rinke is the ‘science’ of Art+Science and is in charge of the magical fermentation processes.
Kim Hamblin is the artistic side and formally known as ‘artistic director’ and/or ‘head apple picker’ for Art+Science. Her joke is that she does all of the hard work and Dan makes sure she doesn’t screw anything up.
They both work to plant and maintain the orchards.
Cash Rinke, much to his dismay, is all of the above ‘in training.’
https://www.artandsciencenw.com/about-us/