I don’t believe that’s true. The loganberry wines I cited above are, I believe, simply loganberry. And I thought Nashoba Valley wines used no grape.
When I used to sell fine wines, we would always rave about Eric Bordelet’s sparkling ciders, biodynamically grown apple and pear trees, some of which are over 300 years old, and producing fruit and ciders of such impressive intensity of flavor.
Check out this link: http://beauneimports.com/retail/producer_detail.php?producer_id=22
[QUOTE=romansperson]
If you can find it, get yourself some Ace Pear Cider (aka perry). It’s righteous.
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Seconded. The cider house is one of my favorite local hang outs and the cider is awesome.
I can’t vouch for its tastiness as I have not tried it, but there’s a central Florida winery not too far from Tampa that makes blueberry wine: Keel and Curley Winery
[QUOTE=Paul in Saudi]
…
Woodchuck. Look for the marmoset on the label!
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Marmot. Marmosets are monkeys.
Cal while the winery and ski area are not right next to each other they are only a few exits apart on 495. You could drive from one to the other in 10-15 minutes, with a good tailwind. 
I go to the winery a couple of times a year, I am going to have to compare their apple wine to their hard cider.