A York River oyster from the historic Cappahosic area — sweet and creamy from the river's freshwater dilution, with mild brine and the characteristic York River umami depth. Named for a Powhatan Confederacy village site on the river.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishsweet
Pair with
ChardonnayAlbariño
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsAppearancemedium · elongated
If you like this, try
York RiverYork RiverVirginia tributary oyster from the York River — freshwater input from the Mattaponi and Pamunkey Rivers dilutes bay salinity, producing sweet, plump oysters with low brine and characteristic Chesapeake umami.Rappahannock RiverRappahannock RiverMild, gentle brine — significantly lower salinity than a New England Eastern. Sweet, creamy, buttery. Soft, plump flesh.
Taste them tonight
Shucking these yourself? The Oyster Kit
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