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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
Abel Méthode 50cl
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.
Abel Méthode Cider is gluten free and vegetarian and vegan friendly.
Finalist: New Zealand Food Producer Awards – Artisan Producer
realciderreviews.com.au – International Cider of the Year 2017
Eden Origins 75cl
‘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.
Tinston Anatomy Sparkling 2017
Made from 100% freshly-pressed Bramley apple juice. After a primary alcoholic fermentation, it’s left on its natural yeast lees to develop body and complexity, after which it’s naturally settled and minimally filtered. After bottling, it undergoes a secondary fermentation that creates the natural fizz. However, the real magic is the in-bottle on-the-lees ageing which Anatomy undergoes for 12 to 24 months. The length of ageing adds layers of complexity and flavour to create a true stand-out cider with a style that’s akin to a top quality champagne grape wine.