*We turn orders round within a couple of hours and whilst 95% of orders are delivered by our couriers in this timescale, we are nevertheless in their hands once the order has been picked up. If the delivery is date critical, please allow 2 working days for the delivery to be made.
Abel Méthode Cider 2017
Abel Méthode Cider is made in small quantities from freshly harvested, hand-picked apples and pears, using predominantly heritage varieties that have been grown in Nelson, New Zealand for over 120 years. Varieties used are Cox’s Orange Pippin, Sturmer, Kingston Black, Foxwhelp, Bisquet, Winter Nellis, Winter Cole and others in small amounts.
Full fruit fermentation in stainless steel extracts the true fruit character. Made once per year, aged in stainless steel, the cider undergoes secondary fermentation, like Champagne, in bottle for 12 to 18 months prior to release and is bone dry, resulting in a fine cider that is refreshing and full of flavour. A true artisan cider made exclusively from 100% apples and pears, with no added water, juice concentrates or other fruit.
Non-disgorged. This cider has an ageing potential of 5-10 years.
Pilton In Touch 2019
A fresh and juicy-tasting keeved cider made from bittersweet apples fermented in contact with Pinot Noir grape skins to create upfront fruit flavour with complex, bold tannins. A collaboration with Dunleavy Vineyards, guest blended by Martyn Goodwin-Sharman.
Once Upon A Tree Cabernet Co-Ferment Rosé Cider 2018
Building on a passion to raise the profile of cider as a wine alternative, this cider forms part of a range which combine wine-making techniques and grapes or grape by-products with cider. Made from a single vintage, containing 100% fruit, never from concentrate. The style and presentation of the cider is designed to share with family, friends, and food!
Dabinett apple juice was pressed and incorporated with the red wine skins of Cabernet Sauvignon and Cabernet Cortis grapes after fermenting for red wine.
The skins were fermented and left in contact with the cider for over 3 months to extract colour and flavour into the cider.
After pressing and settling, the co-ferment was tirage-bottled for full secondary, in-bottle, fermentation and left to ferment and mature on lees for 9 months before riddling and disgorging.
Brännland Pernilla Perle 2017
Dry with a profile of apple clarity and tannins, with elegance and complexity. The balance between sugar, alcohol and fruit is joined by a length that holds great promise for future development and ageing.
‘Origins’ is a nod to the shared DNA of apples across time and continents. This cider is made from varieties treasured for their contributions to cider, baking, sauce, and a few for eating out-of-hand.
All the apples for this cider come from small orchards, and consist of historic English and New England varieties.
Blue Aurora Ice
The blueberries are substrate grown in buckets under poly tunnels and then picked by hand between July and October. The blueberries are then frozen once picked and then pressed hard from frozen. The press program 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. Each bottle is made up of 2kg of blueberries.