Eco-friendly cider estate takes root in Kamas

Dendric Estate founders Brendan and Carly Coyle. Photo: Graff PR // Dendric Estate

“Our intentional focus on water conservation, protecting small-farm agriculture, and improving soil health while creating the very best cider is our primary driver, and we can’t wait to share it with the world,” said Dendric Estate co-founder Carly Coyle.

KAMAS, Utah — A new cider estate in northeastern Utah’s Kamas Valley is set to begin production. The estate plans to release its first products by mid-2025.​

Dendric Estate, located 20 minutes from Park City, spans 20 acres and aims to produce dry mountain cider using traditional winemaking methods.​ Founders Brendan and Carly Coyle, a husband-and-wife team, say they’re committed to environmentally sustainable practices. Brendan Coyle currently serves as master distiller at Park City’s High West Distillery.​

“Our purpose for Dendric Estate is to work with our environment and leverage winemaking methods to showcase cider at its best, on par with the premium sparkling wines of the world,” Brendan Coyle said. “Our modern estate cider merges the relaxed experience of a winery with the environmental practices of a sustainable orchard and the lifestyle of a new generation of consumers.” ​

The estate, situated at 6,440 feet elevation, plans to use water sourced from the nearby Uinta mountains. The Coyles say they’re developing an aerobic digestion process to reuse 100% of filtered wastewater for irrigation.​

Dendric Estate will produce dry sparkling ciders, non-alcoholic mountain tonics, and small-batch apple brandy spirits using both estate-grown and imported fruit from regional partner orchards. The inaugural fermentations will take place this winter, and the first Dendric Estate products will be available by mid-2025.​

“Apart from our passion for high-quality dry ciders, our vision for Dendric Estate comes from our desire to respect and care for the land from which our products are grown,” Carly Coyle said. “Our intentional focus on water conservation, protecting small-farm agriculture, and improving soil health while creating the very best cider is our primary driver, and we can’t wait to share it with the world.” ​

The estate plans to break ground on a 4,200-square-foot tasting room later this year, which is projected to open in fall 2025. The facility will offer cider pairings and host private events.​

 

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