I don't mean to reduce this point to semantics of language, but to understand, because I understand "cider apples" to be a very specific type of fruit.
To quantify a little, apples being either sweet, sharp, bitter sharp or bitter sweet. And it being bitter sharp apples normally being termed as "cider apples" as that's what is generally used and any variation in apple type being used then cider being named by region or area (like the difference between "West county", "Kentish" and "Normany" ciders).
If the place/site linked has extensive varietal orchards, that's brilliant and rather than harp on about the linguistics, say to remember that there's a big difference between the taste of apple juice (whether cloudy or clear) and the fermented product (hard) cider.
Maybe it's worth suggesting that you take that into consideration when choosing ? as you'd likely hate the juice from bitter sharp apples (higher acids and tannins) yet that's exactly what is grown for a lot of (hard) cider, so given that the fermentation is similar at changing the taste, then maybe it's a good baseline ?
The juice varieties available are more likely about marketing and all the "cider mill" terminology just to give it a nice flowery and bucolic image........ (sorry, I can be such a cynic about stuff like this as "they" use such shady and dubious tactics to separate a person from their money.........)
