TURNER — Winemakers in the state had a chance to show their stuff on Saturday as the Maine Winery Guild hosted its annual Open Wine Day event, designed to showcase what some of the 24 wineries that belong to the guild are producing, right here in Maine.

While Maine’s climate may not be as suitable as other regions for growing grapes — the traditional wine fruit — winemakers here have found a variety of alternatives to use in the creation of some delicious, fruity wines that are quickly growing in popularity.

The Maine Winery Guild hosts several events each year to highlight what is happening with production of both grape and other fruit wines, distilled spirits, meads, ciders and fortified wines, and they have mapped a “Wine Trail” for connoisseurs and wine-curious folks.

New to the Wine Trail this year is an old familiar name to locals: Ricker Hill Farm in Turner. Just last year, Ricker Hill Farm, which has been family owned and operated in the same location since 1803, according to co-owner Jeff Timberlake, is fermenting hard cider products at its facility just off Route 117.

Timberlake is an eighth-generation farmer on the land at Ricker Hill Farm and a state legislator. He says generations nine and 10 also work the land at the farm. While they still have their pick-your-own apples, a farm stand and the usual agritourism attractions, they now also boast a variety of hard cider and wine flavors, which are available in 300 to 400 stores around the state and are served in 75 to 100 bars.

“We started actually selling it last fall,” Timberlake said. “We opened our tasting room and started canning the hard ciders and wines.”

To complement their agritourism attractions, including disc golf, children’s inflatables and a petting zoo, the farm is catering to a slightly more sophisticated visitor by offering daily tours of its packing and fermenting facilities, as well as, of course, the tasting room. Apples provide the base for all of the farm’s beverages, but when other local fruits such as blueberries and cranberries are added to the product, Timberlake said, state and federal law classifies the drink as wine.

Andy Ricker runs the fermenting operation at Ricker Hill Farm. Since the fall of 2015 marks the first full year of being in the fermenting business, this was Ricker Hill Farm’s first year participating in Open Wine Day. Ricker said that Open Wine Day is really just another day at the farm for them. This time of year — apple-picking season — can draw in a couple of thousand visitors throughout a normal sunny day. Their busy season begins in August and runs through October.

“That’s our expectation this time of year,” Ricker said. “If Open Wine Day bumps that by 10 percent, then I’ll be excited.”

As part of the Open Wine Day activities, the farm served up samples of its non-alcoholic ciders to visitors. While they were there, visitors also could choose from a variety of fresh-baked goods available in the farm stand. From warm apple cider and pumpkin doughnuts to whole apple pies, there was plenty to choose from.

The fermentation side of the farm is typically open from 11-6 daily during the busy season, but on Open Wine Day, they began welcoming visitors at 9 a.m., Ricker said.

They currently produce eight different flavors of ciders and wines. Instead of calling their production facility a “winery,” they refer to it as a “cidery.” They also have an outdoor “cider garden” as opposed to a “beer garden,” where they serve guests samples of their products through a window from the bar out to a tent-covered seating area.

During their busiest season, Ricker Hill Farm employs upward of 200 people, Ricker said. During the off-season, that number is more like 30. Everything to do with production happens right there on the farm — growing and picking the apples, washing, sorting, packing, mashing, fermenting and bottling — and the family wants visitors to see it all firsthand.

“We set this up as an agritourism business, so they can come over and pet goats and other animals, and then take a tour to see how we brew our product,” Timberlake said. “We want to give visitors the whole farm experience.”

The folks at Ricker Hill Farm have high hopes that their fermented products will continue to grow in popularity, and eventually, they plan to sell outside the state so that other states can experience more of what Maine has to offer.

mjerkins@sunmediagroup.net