Stone fruit trees mature more rapidly than apples and pears and have been an early source of fruit for our experimental wines. The peaches in particular are so prolific that we have to spend days thinning the small green pips in spring but, despite that effort, still have to prop up the heavily laden limbs in August. Thankfully, each fruit on our European plums is smaller though no less abundant.  We find that these two late summer delights balance each other perfectly when blended into our cider. Subtle flavors of succulent summer peach and tart damson plums brought to a unified smoothness with light barrel aging.