The first working season in Sunbank Orchard.
Working since 2019
From surplus pears to a whole orchard of ideas.
Pressed Orchard began with surplus pears, borrowed tanks, and a weekend stall that sold out before anyone agreed on a logo.
03 / 08
Independent since 2019
From surplus pears to a whole orchard of ideas.
Pressed Orchard began with surplus pears, borrowed tanks, and a weekend stall that sold out before anyone agreed on a logo.
The range now includes grape, quince, plum, and apple ferments, all made in small runs and released when they feel most alive.
“A bottle can be thoughtful without becoming solemn.”
The cellar moved to smaller lots and slower decisions.
Direct releases began with one shared table.
The current chapter opened around place, craft, and welcome.
Fermenter and orchard keeper
Pia Santos
Pia works between heritage fruit trees and neighboring vineyards, building low-alcohol co-ferments with vivid acidity and clear fruit.
Meet the team