THE ORIGINAL BRITISH WINES – SOPHISTICATED, ELEGANT AND DELICIOUS
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The original British wines – ciders made like wine were consumed by the inhabitants of our country before the planting of vineyards on English soil – these are real wines, the only difference being they’re made from apples and pears and not grapes.
These ciders reflect the growing interest consumers have in quality and authenticity – luxury, too – and the general move to drinking less, but better – very much part of the move to healthier living: on average these ciders contain about half the alcohol of most (grape) wines – indeed, as little as 4% – as well as being gluten free and, in the vast majority of cases, vegetarian and vegan friendly.
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The Newt Kingston Black 2019 – 33cl
The Kingston Black apple is thought to be named after the village of Kingston, mid-Somerset and produces the perfect bitter-sharp juice for delectable single-variety cyder. Indeed, it’s considered by some to be the ‘King of Cyder Apples’. The juice is first cold-fermented until nearly dry, creating a floral, yet strong and flavoursome cyder with floral notes.
The Newt Dabinett 2018 – 33cl
The Dabinett apple tree was discovered in a hedgerow in Middle Lambrook, mid-Somerset, by Dr William Dabinett. It produces abundant fruit in early November. The juice is full tannin, producing a bittersweet cyder that’s nevertheless soft to the palate. The Newt’s Dabinett cyder is cold- fermented from 100% juice, resulting in a fine quality, well balanced, medium cyder.
The Newt Yarlington Mill 2019 – 33cl
The Yarlington Mill apple was discovered in 1898 growing from a wall by the mill-race in the village of Yarlington, less than a mile from the grounds of the Newt’s estate. The apples for this Yarlington Mill cyder are sourced within a 3 mile radius, and create a deep, sweet cyder balanced by rich tannins.
The Newt Dry Somerset Cyder 2018 – 33cl
The Dry Somerset Cyder from the “Newt Blended Range” has been cold-fermented to create a complex and natural flavour profile using locally grown Somerset bittersweet cyder apples. This dry cyder is a pleasant balance between acidity and sourness, with a touch of sweetness.
The Newt Medium Somerset Cyder 2018 – 33cl
Made from a blend of locally grown Somerset Bittersweet cyder apples, the Medium Somerset Cyder from the “Newt Blended Range” is a natural mix of crisp taste, full-bodied tannins and sweetness. The apple juice is cold-fermented to retain maximum flavour and create an apple-forward medium cyder.
The Newt Sweet Somerset Cyder 2018 – 33cl
A great introduction to cyder, this Sweet Somerset Cyder from the “Newt Blended Range” has a bright taste with full and fruity flavours. To retain the maximum flavour and aroma of the cyder, the apple juice is cold fermented to create a well-balanced sweet cyder.
Broadway Press Ice Cyder Original – 50cl
Made using a sophisticated cryo-extraction process, this 100% pure apple juice cyder creates a truly unique drinking experience. After becoming the People’s Cider Champion at The Royal Three Counties Show in 2019, this cyder uses the same cider apple varieties from that show with a blend of culinary and desert apples, including Russet and Bramley.
Once Upon A Tree Wild Flight 2015 – 37.5cl
Made with 100% Dabinett apple juice fermented entirely with its own wild yeast, firstly in stainless steel tank, then racked off, bottled and aged over 3 years.
Broadway Press Ice Cyder Dry Ice – 50cl
Made using a sophisticated cryo-extraction process, this is a 100% pure apple juice cyder that creates a truly unique drinking experience. Based on the cyder that helped the company become the People’s Cider Champion at The Royal Three Counties Show in 2019, this Ice Cyder® uses the same cider apple varieties from that show with a blend of culinary and desert apples, including Russet and Bramley.
Once Upon A Tree Kingston Redstreak 2016 – 75cl
Somerset Redstreak matures in early October ,whereas Kingston Black is very late to ripen and harvested in early November with both varieties harvested at optimum ripeness and condition.
This difference in ripening times lets the cidermaker carefully collect in the harvests, press separately and prepare the juices for fermentation. The ciders are ferment for around 3 to 4 months before becoming fully dry. They are then racked off lees, blended and filtered to crystal clear.
Cidentro Lightly Sparkling Cider 2018 – 75cl
Created from English bittersweet and bitter-sharp cider apples using 100% freshly pressed juice. This dry and lightly sparkling cider has perfectly balanced tannins and acidity giving a smooth round finish. This product is gluten-free, vegan friendly and contains sulphites for freshness.
Cidentro Still Cider 2018 – 75cl
An exclusive dry, still vintage cider from the finest English cider apples using 100% freshly pressed juice, it’s matured for 6 months for flavours to fully develop, giving an elegance of style and depth of character which can be enjoyed in the same way as wine.
The Newt Fine Cyder 2018 – 75cl
Hand-picked local Somerset apples are pressed and slowly cold-fermented to create a complex and natural flavour profile. This Fine Cyder dry cyder balance acidity, sourness and a touch of sweetness to create a lovely, thirst-quenching drink.
Welsh Mountain Borders Bittersweet 2017 – 75cl
Made from 100% fresh juice, naturally fermented and cellar aged for between 6 months and two years before bottling, this cider is live and unpasteurised, with no added sulphites. The apples are picked from a mature standard orchard that’s grazed by sheep, but otherwise left to grow wild. Located on the Wales / Shropshire border it contains many varieties that traditionally are grown in this area, including Hereford Redstreak, Bloody Butcher, Morgan sweet and Brown Snout.
These fine old bittersweet varieties combine to make a very complex cider rich and deep in flavour – a truly great expression of our native wine.
Once Upon A Tree Dabinett Pinot Noir Co-Ferment 2018 – 75cl
This cider co-ferment builds on a passion to raise the profile of cider as a wine alternative, which combines winemaking techniques and grape bi-products with cider. Creatively co-fermented with Pinot Noir grape skins this is an all-natural fusion of red berry fruits and apple richness. A huge mouthful of fruit enlivened by a gentle spritz. The complex of soft grape and apple tannins give this co-ferment a grown up, sophisticated approach, with huge length and a soft dry finish.
Once Upon A Tree Bacchus Cider Co-Ferment 2018 – 75cl
This cider co-ferment builds on a passion to raise the profile of cider as a wine alternative and combines winemaking techniques and grape bi-products with cider. Made from 100% not-from-concentrate fruit from a single vintage of Dabinett and dessert apples fermented over Bacchus wine yeast lees and aged on these lees for 9 months.
The style and presentation of the cider is designed to share with family, friends – and food! Complex and aromatic, this range of ciders are a prefect food complement.
Once Upon A Tree Tidnor Wood Oak-Aged Cider 2018 – 75cl
Made from a single vintage, this 100% fresh-pressed fruit, never-from-concentrate cider combines a field blend of bitter sweet apples grown at Tidnor Wood Orchard, part of the original National Collection of cider apples, with dessert apples from Once Upon A Tree’s Dragon Orchard.
Complex and aromatic, the style and presentation of this cider is designed to share with family, friends – and food!
Cidentro Rosé 2018 – 75cl
Inspired by Provence-style rosés and the popular on-trend love of pink drinks, Cidentro’s rosé is an exciting cider made from 100% English apples with a dosage of Pinot Noir wine to create a dry and lightly sparkling rosé cider that’s ideal as an aperitif or paired with food.
The Newt Limited Release Fine Perry 2018 – 75cl
Paul Ross, The Newt’s cydermaker, spent time learning his craft in Austria. Although relatively unknown region in the UK, winemakers there appreciate crisp, delicate white wine-making, which requires a deft touch to produce in order to maintain aromatics, balance and subtlety. So it is with cyders, and Paul reflects this careful and skilled sense of making.
Perry production is a particular art, with pears being an awkward production medium. And yet the results can be stunning, like this Limited Release from The Newt.
Still rivers run deep, and so it is with this perry. Complex, yet light, with wonderful notes of sage in the aroma and blackcurrants in the taste that come from the pear varietals used: Thorn, Winnal’s Longdon, Plant de Blanc and Champagner Bratbirne.
It looks light and fragile, yet this belies its power with its delicate fruit and savoury umami-like flavours which extend long, leaving the palate wanting another sip.
Gospel Green Brut 2018 – 75cl
A ground-breaking dry cider produced in Hampshire uses the same production technique as Champagne. Luxurious to savour, with just the right balance of sweetness. The pure and fresh flavour of apple with the double fermentation process adds to its complexity. Cider connoisseurs will adore it.
“Bright with a super-dry zing, perfect to serve in place of a top sparkling wine, or to pour with a cheeseboard for a real treat.” Olly Smith, Wine Expert, Great British Food Awards
Gospel Green Rosé 2017 – 75cl
A really innovative cider made from a blend of 20% cooking and 80% dessert apples with a dosage of Pinot Noir. Cellar-aged for a minimum of 12 months, this cider uses the same production technique as Champagne – indeed, Gospel Green is the only cidermaker whose ciders are analysed by the IOC in Epernay, in Champagne – and it very much reflects the Gospel Green house style of finesse and subtlety.
“Gospel Green Rosé is the finest bottle fermented ‘cyder’ in the UK. A very small addition of Pinot Noir is added to the top quality English apple juice and then it is fermented to make an elite fizz. This is one of our country’s greatest drinks!” Matthew Jukes, Daily Mail
One Upon A Tree Blenheim Superb Ice Cider 2015 – 37.5cl
The juice of handpicked, late harvested apples from the company’s Dragon Orchard is frozen and gently thawed in a process of cryo-concentration. This involves the first third of the thawed juice bing tapped off and used to make the cider, the remaining water, as ice, is discarded. This concentrated juice is fermented using Champagne-style yeast to 7% ABV, which takes 3 to 4 months.
Dragon Orchard is located in the heart of apple growing countryside in Herefordshire and has been in the family since 1887. It benefits from fertile Herefordshire clay and loam soils and is protected from harsh winds by the surrounding hills. It’s an accredited LEAF farm (Linking Environment and Farming) and the farmhouse has been awarded for its sustainability.
Once Upon A Tree The Wonder Ice cider 2015 – 37.5cl
The juice of handpicked, late harvested Conference and Comice Pears is filtered, frozen and gently thawed to allow the sugars, colour and flavour to be extracted, leaving water behind as ice – a process called cryo-concentration – which concentrates the juice to a potential alcohol of 20–22%.
This juice is fermented using champagne yeast to 10 – 12%ABV over 3 to 4 months. At this stage the ferment is stopped and the resulting product is filtered sterile, bottled and further aged in bottle before release.