Description
A REAL SHOWCASE OF 100% JUICE CONTENT, NOT-FROM-CONCENTRATE CIDERS, PERRIES AND FRUIT WINES
UNIQUE CURATED BUNDLES AT £30, £40 AND £50 A MONTH – YOUR CHOICE & CANCEL ANY TIME*
INTRODUCTORY OFFER – A FREE BOTTLE OF BRÄNNLAND PERNILLA PERLE CIDER WITH EVERY NEW SUBSCRIPTION
The 100% Cider Club is an ideal introduction to 100% fruit content, not-from-concentrate ciders, perries and fruit wines. It’s a no-hassle way to taste some of the best drinks in the world: each is redolent of locality – what winemakers call ‘terroir’ – and reflect the soil, the fruit varieties they’re made from, the climate of the year in which they’re made and, perhaps most important of all, the skill and passion of the cidermaker.
All the drinks in your subscription – as indeed every product you’ll find in the Cider Is Wine shop (Click Here to Visit) – essentially follow EU winemaking rules and are made from 100% juice and not from concentrate. The only place that you will find such a selection which is defined as such.
Made by independent makers and something a bit special, new and exciting – with quality and satisfaction as our watchwords: the cases are expertly curated to showcase the best on offer at every price point with every subscription offering you best value and free delivery.
Below you’ll see examples of our 3 month bundles at £30, £40 and £50 a month. We review our curated bundles regularly and will notify subscribers wishing to take out longer subscriptions (we offer 6, 9 and 12 month subscriptions) ahead of the next 3 month period: of course, as part of our service guarantee, you’re free to cancel your subscription at any time.
*Simply send us an email using any of the company email addresses you’ll find at the bottom of this website’s home page and we’ll cancel your subscription. Please allow 5 working days for this to be actioned so that your cancellation and the preparation for / actual next scheduled delivery can be coordinated.
Please note it may sometimes be necessary to make changes to selections, but any substitutions will provide at least the same value – and be just as delicious!
3 MONTH SUBSCRIPTIONS: £30 A MONTH – 9 BOTTLES IN TOTAL
Month 1:
.
Month 2:
.
Month 3:
- Templar’s Choice Dry
- Pilton Keeved
- Brännland Pernilla Perle 2017
- Welsh Mountain Redstreak 2020
- Templar’s Choice Perry
- Pilton Pomme (37.5cl)
- Riestra ‘Sidra Natural’
- Tinston Anatomy Sparkling 2017
- Templar’s Choice Late Harvest
3 MONTH SUBSCRIPTIONS: £40 A MONTH – 9 BOTTLES IN TOTAL
Month 1:
.
Month 2:
.
Month 3:
- Berryland Perry Brut 2019
- Riestra Sparkling Brut Nature (Espumosa Brut Nature) 2020
- Brännland Claim Iscider 2017 (37.5cl)
- Templar’s Choice Vintage Brut 2016
- Berryland Rhubarb & Mead Sparkling Fruit Wine 2019
- Eden Origins
- Welsh Mountain Pipin Pet Nat 2020
- Templar’s Choice Late Harvest
- Berryland Apple and Cabernet Franc Co-Ferment 2020
3 MONTH SUBSCRIPTIONS: £50 A MONTH – 12 BOTTLES IN TOTAL
Month 1:
Month 2:
. 
.
Month 3:
- Templar’s Choice Perry
- Berryland Barrel-Fermented Cider Brut 2019
- Eden Origins
- Brännland Iscider Barrique 2018 (18.7cl)
- Welsh Mountain Petrichor 2019
- Pilton Ten
- Blue Aurora Apple & Blueberry
- Riestra Ice Cider (Sidra De Hielo) 37.5cl
- Berryland Perry Brut 2019
- Pilton Keeved
- Eden Cinderella’s Slipper
- Brännland Claim Iscider 2017 (37.5cl)
DETAILS OF THE CIDERS IN THE SUBSCRIPTION CASES
(tasting notes and food pairings are available in the individual product descriptions in the main body of the website)
BERRYLAND
Berryland Apple and Cabernet Franc Co-Ferment 2020
The skills of the winemaker are apparent in this interesting, vibrant-colour cider co-ferment that marries apple fruit with the Cabernet Franc grape. Made just once a year, like all Berryland products, from 100% juice without the use of any concentrates, this cider shows great balance and the lower alcohol that are hallmarks of the company’s products.
Berryland Barrel-Fermented Cider Brut 2019
Ageing in oak barrels adds another level of taste to this fine cider. Apples are sourced from the company’s own chemical-free orchards in Makarisvska Buda, near the Ukrainian capital of Kiev, and the resulting cider is made only from 100% juice without the use of any concentrates, to produce a drink that shows great balance and the lower alcohol that are hallmarks of the company’s products.
Berryland Perry Brut 2019
The pears for this perry were sourced from chemical-free, company-owned orchards close to Makarisvska Buda, near the Ukrainian capital of Kiev. Made just once a year, like all Berryland products, from 100% fruit without the use of any concentrates, this perry shows great balance and the lower alcohol that are hallmarks of the company’s products.
Berryland Rhubarb & Mead Sparkling Fruit Wine 2019
The region around Makarisvska Buda, near the Ukrainian capital of Kiev, is renowned for the quality of its fruits. This fruit wine is produced from local rhubarb with mead made from honey from the company’s own antibiotic-free hives. As with all Berryland products, it’s made from 100% pure products without the use of any concentrates, to produce a drink that shows great balance and the lower alcohol that are hallmarks of all the company’s products.
BLUE AURORA
Blue Aurora Dusk Blueberry Wine
The blueberries for this wine are substrate-grown in buckets under polytunnels and then picked by hand between July and October. 1.5 kilos of blueberries go into making each bottle and the blueberries are gently pressed and then the free run juice is fermented in a stainless steel tank for around 6 weeks. After fermentation the wine is racked, filtered and bottled.
100% not-from-concentrate blueberry juice, Blue Aurora Dusk Blueberry Wine is gluten free and vegetarian and vegan friendly.
BRÄNNLAND
Brännland Claim Iscider 2017
Claim Iscider claims new territory for ice cider. An ice wine made from 100% Swedish apples, concentrated and elevated using the natural winter cold of northern Sweden. A true and original expression of the country, its apples and the family of ciders from which it was born.
White flowers on the nose and juicy, sweet, fresh acidity on the finish. Claim evokes lightness and light, spring and summer, in contrast to the flavours and scents of late autumn and winter apples associated with the company’s traditional ice cider.
Whilst holding true to the Iscider methodology, 100% fresh picked Swedish apples, this selection is a journey of discovery. Isciders traditionally are rich and sweet, naturally produced, however Claim is a revelation. It reveals that delicacy and precision are things of beauty, which show themselves through the apple communicated by fermentation and the application of careful winemaking standards. Whilst this does not conform to the Quebec standards, it does write its own rule book, thus claiming new territory for Iscider.
Brännland Pernilla Perle 2017
This year’s Pernilla Perle differs from earlier years in that it is drier and has a higher profile of apple clarity with more outspoken tannins. 2017 was one of the hardest years for decades for apple growing in Sweden with heavy frost and hail in the spring. As a result, the 2017 harvest has given our cider a rather more austere, yet elegant and more complex style compared to previous vintages. The balance between sugar, alcohol and fruit has been joined by a length that holds great promise for future development and ageing.
Brännland Claim Iscider 2017
Claim Iscider claims new territory for ice cider. An ice wine made from 100% Swedish apples, concentrated and elevated using the natural winter cold of northern Sweden. A true and original expression of the country, its apples and the family of ciders from which it was born.
White flowers on the nose and juicy, sweet, fresh acidity on the finish. Claim evokes lightness and light, spring and summer, in contrast to the flavours and scents of late autumn and winter apples associated with the company’s traditional ice cider.
Whilst holding true to the IsCider methodology, 100% fresh picked Swedish apples, this selection is a journey of discovery. IsCiders traditionally are rich and sweet, naturally produced, however Claim is a revelation. It reveals that delicacy and precision are things of beauty, which show themselves through the apple communicated by fermentation and the application of careful winemaking standards. Whilst this does not conform to the Quebec standards, it does write its own rule book, thus claiming new territory for IsCider.
Brännland Iscider Barrique 2018
Comments on Brännland Iscider Barrique 2018 by cider maker Andreas Sundgren:
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 2018 is curious in that an usually large part of it was shaped more by its ageing than we are otherwise used to. When we barrelled it in 2019 it was fairly low in alcohol and had a higher degree of residual sugar. Then in the spring of 2020 a fair amount of it started fermenting slowly again and we decided to roll with it rather than try and stop anything. What came out the other end was higher in alcohol than expected but also with a closer balance between acidity and residual sugar than we had first envisioned. It seems the ice cider “wanted” to move to that point on its own and we are happy it did. In the bottle this spells a tighter final wine. It will be interesting to see how it handles further ageing in bottle”.
EDEN
Eden Origins
‘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.
Eden Cinderella’s Slipper
The apple trees for this still cider were planted on the west-sloping meadow of an abandoned dairy consisting of thin and granitic Appalachian loam. Made from twenty varieties of late-harvested apples with the combined juice left to mature in stainless steel. Unfiltered, un-fined, it’s both earthy and wild, yet gracefully supple.
PILTON
Pilton Ice
A rich dessert ice cider made from freeze-concentrated apple juice. Autumn-pressed bittersweet cider apple juice is first keeved and then frozen.
In early January it is carefully thawed to extract a rich juice leaving behind the still-frozen water. This concentrated juice is then slowly fermented and matured for nine months.
Pilton Keeved
Pilton’s original keeved* cider, made by proprietor, Martin Berkeley, the UK’s leading expert in keeving cider since 2010.
Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation.
Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light and refreshing, it’s best served chilled as an aperitif or with food.
*Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
Pilton Pomme Pomme
Somerset-grown quince, co-fermented with keeved* bittersweet cider apples. This fruity cider brings together these cider apples with their pome family third cousin, the quince. The unique tart astringency of the quince is balanced here by the natural fruity sweetness of Pilton’s classic keeved cider.
Pilton Ten
Tenth Anniversary dry Somerset keeved cider made to celebrate 10 years of cider-making. Blended from multiple tanks and barrels for complexity and balance.
RIESTRA
Riestra Ice Cider (Sidra De Hielo)
Another step in Riestra’s century old history was to make this succulent ice cider by freezing the juice of carefully selected Asturian apples using cryo-concentration. Riestra start with apple varieties which combine the right balance of tartness, bitterness and sweetness with the resulting must frozen and defrosted to concentrate the juice and all its flavour, then it’s fermented for 9 months in oak barrels.
Riestra ‘Sidra Natural’
Starting with indigenous Asturian apples picked from selected orchards, this tasty natural cider is a perfect example of traditional Asturian ways and methods of cidermaking.
The presence of sediments in the bottom of the bottle is entirely normal as the cider has not undergone any kind of filtration process. Indeed, it’s recommended that, before opening, the bottle is turned upside down and gently shaken to break up and distribute any such sediments.
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 left to settle for a minimum of 8 months, resulting in a minimum pressure of 6 atmospheres before carefully disgorging.
TEMPLAR’S CHOICE
Templar’s Choice Dry
Freshly pressed apple juice is keeved* on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its dry taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks.
There is very little deposit, so the clear cider is neither filtered nor pasteurised and will keep for many years in the bottle.
Awards: Commendation Royal Bath & West 2016, Silver Medal SIGSA International Asturias Championship 2020
*Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
Templar’s Choice Late Harvest
Freshly pressed apple juice is keeved on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its sweet taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks.
There is very little deposit, so the clear cider is neither filtered nor pasteurised and will keep for many years in the bottle.
Templar’s Choice Perry
Naturally sparkling, pure juice from perry pears from 80 year-old trees, picked and pressed in mid-to-late October, the juice is keeved and slowly fermented throughout the winter months for bottling in the spring. The Normandy ‘methode traditionelle’ gives a natural in-bottle sparkle after 6 -8 weeks. The perry is not filtered, pasteurised or sweetened, just bottled at the right specific gravity to give a very clear, rounded and balanced perry that’s rich and deep in flavour. This perry will keep for many years in the bottle and is quite celebratory!
Awards: Winner Royal Bath & West International Class 2014, Silver Medal 2015, 2nd Prize 2019 Hereford Museum International Competition Sparkling Perry Category.
Templar’s Choice Vintage Brut 2016
This cider has undergone in-bottle malolactic fermentation, a similar process to wine ageing in the bottle. Freshly pressed apple juice is keeved on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its dry taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks.
There is very little deposit, so the clear cider is neither filtered or pasteurised and will keep for many years in the bottle.
TINSTON
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.
WELSH MOUNTAIN
Welsh Mountain Petrichor 2019
Named after the pleasant smell that frequently accompanies the first rain after a long period of warm, dry weather, this was the first thought that came to mind when tasting this interesting blend – hence the name. Blends that contain Dabinett apples, in particular, need time to mellow and allow the tannins to soften and this cider has spent over 18 months in the cellar.
Welsh Mountain Pipin Pet Nat 2020
Made from late harvested Cox’s Orange Pippin apples left until mid-November to ripen as long as possible. With cidermaking, you want the fruit to ripen past the point when you would enjoy eating the fruit. Pressed at peak sugar and complexity of flavour, these apples have produced an extremely drinkable cider.
Welsh Mountain Redstreak 2020
Made mostly from the lovely, soft, bittersweet Somerset Redstreak apple, complemented by the acidity of the fresh and highly-scented Brown’s apple. This makes for a perfect for early Spring bottling and a pleasant lower in alcohol cider option.
