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in these orchards. These quite bitter & tannic apples were fermented together, spontaneously by wild yeasts, in stainless steel then transferred to French oak barrels where they matured for 18 months.

Bottled & then aged further, the key factor for making this cider was to give it time for those robust tannins to soften. It should be treated like a marvelous Bordeaux wine; being full bodied, savoury, with silky smooth tannins, hints of tobacco & spice, & a deep woody grain running through it. Can be served at room temperature, alongside a lovely steak frites or a gamey venison dish. Bone dry, still cider. 750ml. 7.3%. Less