AS THE NIGHTS DRAW IN… 6 GREAT CIDERS FOR THE PRICE OF 4, INCLUDING DELIVERY!
The days may be getting shorter and blue skies harder to come by – but, whatever the weather, why not let Cider Is Wine bring some sunshine into your life with these 6 easy-drinking ciders.
Made from 100% freshly-pressed apples with names like Bloody Butcher, Brown Snout, Redstreak, Morgan Sweet and Dabinett… these are the opposite of homogenised mass market all-from-concentrate ciders.
All these ciders are gluten free and vegetarian and vegan friendly.
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WELSH MOUNTAIN BORDERS BITTERSWEET 2017
“… there’s some good stuff out there – the best I’ve had is from Welsh Mountain Cider.” James Martin, Chef & Broadcaster
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 and contains many varieties that traditionally are grown in the Welsh borders and Shropshire.
Fine old bittersweet varieties combine to make a very complex cider rich and deep in flavour – a truly great expression of our ‘native wine’.
THE NEWT DABINETT 2018
The Dabinett apple tree was discovered in a hedgerow in Middle Lambrook, mid-Somerset, by Dr William Dabinett. 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.
KILLAHORA ORCHARDS ‘JOHNNY FALL DOWN’ EARLY APPLES CIDER 2017
This 2017 vintage medium dry bittersweet cider is made from 100% juice from Irish apples. The apples are macerated and pressed by hand using wild fermentation with minimal intervention.
As with all Killahora ciders, this is slow fermented at cooler winter temperatures and then matured for between 1 and 2 years to allow a range of flavours to develop from the different stages of fermentation.
As the name suggests, the cider is a blend of early ripening varieties of apples which creates a light, crisp and fruity cider.
(A Piece of Irish – and Brand – History: The name Johnny Fall Down is a play on the name of a legendary cider that was made in Cork, called ‘Johnny Jump Up’. The story, which is told in a traditional Irish song, goes that the cider was aged in whiskey barrels from the local Jameson distillery and that this gave it quite a kick! This cider is a lot more refined, but it’s a good story!)
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 this 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.
CIDENTRO STILL CIDER 2018
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.
GOSPEL GREEN ROSÉ 2017
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… This is one of our country’s greatest drinks!” Matthew Jukes, Daily Mail