- A Wine Tasting With A Difference – 8th October 2021 at 7pm
- Great Value – Tasting Case & Entry Ticket for £55, delivered to your door – use code RB0810 at checkout for free delivery (UK Mainland only)
- Order by the end of the day on October 4th
- Your personal Zoom invitation will be sent out 24-48 hours before the event
Join Cider Is Wine and Love Wine with Richard Bampfield MW for a guide through 3 wonderful and individual recent IWSC medal-winning wines – real expressions of fruit and terroir, as well as the skill and passion of the makers – these are true wines, but made with apples and blueberries, not grapes.
Richard Bampfield has been a Master of Wine since 1990 and has worked with wine brands as diverse as Dom Perignon to Lidl, as well as many others, so it really is an honour to have his broad and deep wine knowledge and commentary on Friday October 8th, at 7pm, providing Cider Is Wine & Love Wine customers UK-wide with a unique online opportunity to taste with these medal-winning wines that will surprise and delight.
Riestra’s first cider pressing was over 100 years ago, in 1906, and the company is still family-owned.
When it comes to quality and taste, shortcuts are unhappy bedfellows. At Riestra the apples are hand-picked during October and November, depending on the year, then washed and hand selected for scratting. Using traditional Asturian presses, the pressing process takes about 3 days with the pulp pressed several times to extract all the juice (and apple) flavour with the juice then put into barrels where it remains for several months. Ciders are transferred between barrels both to filter and unify the musts. The ciders develop a natural sparkle when in bottle.
‘Traditional method’ ciders have yeast and a dose added to create a true in-bottle sparkling product and are aged for a minimum of 8 months.
Riestra Sparkling Brut Nature (Espumosa Brut Nature) 2020
The base cider is created through meticulous selection, starting with the best quality apples, then, after pressing and an initial fermentation, the best ciders to make this Sparkling Brut Nature are transferred into bottles, cider yeasts are added to initiate a secondary in-bottle fermentation. The bottles are then left to settle for a minimum of 8 months, resulting in a minimum pressure of 6 atmospheres before carefully disgorging.
Brännland Cider started out in 2010 in Umea, a university town 600 kilometres north of Stockholm, with a dream of making great cider using apples grown in the cold climate of northern Sweden. Founder, Andreas Sundgren, has already had a considerable impact in the cider community by producing the only ice ciders made according to the Quebecois laws, using the naturally cold winters of northern Europe.
Multi-award winning, these ciders are served in UK Michelin star restaurants because of their standout quality, as well as, most recently, featuring in the columns of The Mail On Sunday and The Observer Food Monthly. Supporters include Peter Riches MW, David Williams, Olly Smith, Joanna Simon and Anthony Rose.
The company’s range includes a number of ice ciders, at least on a par with the very best sweet dessert (grape) wines, through semi-dry, to juicy acidity.
Brännland Iscider Barrique 2018
Every year Brännland Cider sets apart some of its ice cider for barrel ageing. 12 months on a barrel softens and integrates the high acidity and fresh apples notes with the natural residual sugar to create a deeper, more complex ice cider, darker both in colour as well as on the palate. The 2017 cider was very powerful already at pressing and extraction. The most prominent and powerful wines were both fermented and aged in used 500 litre Austrian oak barrels.
The dominant apple variety is Ingrid Marie and the robust vintage of 2017 has deepened and darkened further as a result of the barrel ageing. Pressed and fermented exclusively from 100% fresh-picked, Swedish apples and concentrated using the naturally occurring cold climate in Northern Sweden. No addition of preservatives, flavours or colours. Alcohol and chaptalisation not allowed.
The story of Blue Aurora begins at family-run Lutton Farm, outside the picturesque town of Oundle in Northamptonshire.
The Long family have been farming there for over 60 years and over 45 hectares of the farm are dedicated to growing blueberries, with over 500 tonnes picked each year. The grading process produces between 15% and 20% of fruit that’s either slightly too small or too soft for the supermarkets, but otherwise it’s still really great quality, great tasting fruit – and superb for making wines!
Applying the same level of attention to detail, quality and passion to the wine as to the berries themselves, their integrity is maintained throughout the wine-making process: the resulting wines are not mixed with any grape juice and consists purely and simply of 100% English blueberries.
Blue Aurora Blueberry Ice Wine
It takes 2 kilos of pure blueberries to make one 37.5cl bottle of Blue Aurora ice wine. The blueberries themselves are substrate-grown in buckets under polytunnels and then picked by hand between July and October. Once picked, they’re frozen and then pressed hard from frozen. The press programme takes between 2 ½ to 3 days, releasing more juice as the berries start to defrost. The juice is then fermented in a stainless-steel tank for around 4 weeks. After fermentation the wine is racked, filtered and bottled. 100% not-from-concentrate blueberry juice, Blue Aurora Blueberry Ice Wine is gluten free and vegetarian and vegan friendly.