Domaine J. Cecillon Cidre Divona 2018
Domaine J. Cecillon Cidre Divona 2018Domaine J. Cecillon Cidre Divona 2018
Divona is a Celtic goddess of the sacred springs.
Soils – rich, deep loam soil
This tart apple orchard is located at the bottom of the deep and loamy valley floor, surrounded by forest on one side a stream on the other.
Arboriculture – The tall trees are protected from the wind by grassy strips, which promotes diversity. There were no added pesticides or insecticides in order to protect the environment. We are committed to keeping in compliance with organic production.
Cidrification – The apples were manually harvested from October to November. The fruits were stored in bags under shelter for better ripeness. The fermentation is managed in tanks and then blended with natural yeasts in oak barrels.
The cider is bottled in late April, with natural bubble formation and no added sulfur, non-carbonated and non-pasteurized. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Dry Cider – Fruity nose, fine bubbles, light golden color, slightly dry with caramel and vanilla flavors.
Tasting suggestions – Ideal as an aperitif or to accompany wild berries.
Cool before serving at 8°C.
Eric Bordelet Poire Granit 2016
Eric Bordelet Poire Granit 2016Eric Bordelet Poire Granit 2016
“Eric Bordelet produces some of the finest French ciders.. The most complex of his wines is his wonderful Poiré Granit. It exhibits an enthralling nose of pure, refined pear and spice aromas. On the palate, it has exceptional length, balance and definition. Light to medium-bodied, this pear cider has the depth, complexity and length of a top-flight wine.” Robert Parker
History
After a long apprenticeship with some of the greatest names in the restaurant business and the world of wine, former sommelier, Eric Bordelet, took over the family business in 1992.
The property consists of 23 hectares of certified organic cider apple, perry and corme orchards.
Our commitment
Organic cultivation, alongside bio-dynamic soil treatments are currently the best adapted methods in terms of the quality of fruit. Our orchards have been certified organic since 1996.
Geography
Situated in southern Normandy on the massif Armorican, extending from the Domfrontais to the edge of the Mayenne and the Orne.
The property is situated on the great brioverien schists, “Grand Crus” sedimentary rocks from the Precambrian era.
Geology
“Argelette” is an iron rich reddish rock, schist like and quite soft, formed during the primary era and around 3 million years old.
“Granit” was formed in the tertiary era, hard because it is young, the fusion of two elements makes up the complexity of the soil and the limono-clay sub-soil.
Sidermaking
Harvested by hand, into wire baskets and then placed into paloxs. Due to the large number of varieties, fruits are selected from September through to December according to ripeness.
To create the final balance, each variety of fruit is processed individually: it is assembled, coarsely ground, gently pressed and the juice is racked and settled.
Ancestral fermentation in vats and then bottling takes place over several weeks, even months depending on the vintage, with more or less residual natural sugars (fructose) so no need to add any sucrose.
Sulphite in different forms (mineral or solution) is added. A total of SO² of between 50mg/l et 80mg/l depending on the vintage.
Eric Bordelet Sidre Brut Tendre 2019
Eric Bordelet Sidre Brut Tendre 2019Eric Bordelet Sidre Brut Tendre 2019
Eric Bordelet approaches Cider-making with the same intensity as a passionate oenologist brings to winemaking. Bordelet worked as sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigné, in the heart of Normandy’s premium Cider producing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.
He has now planted many of these old heirloom varieties on his 23 ha property and has undertaken the complete rebuilding of the Chateau de Hauteville that once stood on the property before it burnt down nearly 100 years ago. The Chateau is not to be rebuilt for his family to live in, rather the cellars at the base provide the perfect environment for him to patiently age his Calvados and on top of that are larger facilities for the production of his ciders and finally at the top a viewing platform to see his orchards and surrounding landscape of southern Normandy.
Working organically, the fruit is dry-farmed, as Bordelet prefers to work with tiny very flavoursome apples and pears. ‘The fruit we work with looks quite different from what you’ll find in the grocery store. I know what each apple variety brings to the cider.’ says Eric, explaining that some Ciders can have about 20 different varieties used. And he adds, ‘I use about 40% of sweet apples, 40% bitter apples and 20% of acidic apples to get the right balance.’
In France Bordelet offers a Demi Sec bottling of apple, but for our market the wine is called Brut Tendre, having 25-35 grams of sugar per litre. The acidity of the apples is relatively high and so is balanced by a little residual sugar so that the finish tastes dry to most palates.
Francois Sehedic Cidre Brittany France
Francois Sehedic Cidre Brittany FranceFrancois Sehedic Cidre
Harvested from traditional cider apple varieties in the ancient orchards of Bretagne. Lightly filtered,
resulting in a complex, earthy, bittersweet palate with a dry finish. A perfect companion to charcuterie, cheeses, fried fish and buckwheat pancakes.
A recipient of the “Prix d’Excellence” by the French Ministry of Agriculture for the quality of their production, Séhédic Ciders are all “AB” certified organic. All apples used come from organic apple trees grown in the Western region of Brittany. Of the bitter-sweet cider varieties, only the traditional apples of the region are used in production (Dous Moën, Dous Coët, Marie Menard,
Kermerlen, Stang Ru, Trojen Hir, Mad Koz). Cidre Séhédic has 3 apple orchards on 18 hectares. Some of the apple trees are more than 40 years old. All products at the estate are naturally made, without any additions of sugar, water or SO2.
Fruktstereo Rhubarber-Ann
Fruktstereo Rhubarber-AnnFruktstereo Rhubarber-Ann
Rhubarberann 2017/2018
Fruit: 40% Rhubarbs 30% Apples 30% Pears
Origin: Rhubarbs from Jan-Åke, the apples and pears
is waste fruit from local growers
Pre-maceration: 24 hours
Yeast: Spontaneous fermentation
Additives: None
Residual sugar: 10g/l
Info: The first pick of rhubarbs from 2018, super
green and tart blended with apples and pears that’s
been left over from the 2017 vintage all stored with flor for a couple of months. A bomb of acidity and salty freshness! FRUKTSTEREO is now addicted to vegetables as well!!
We make CIDER (and/or FRUIT PET NAT) from 100% fruit, fermented with its natural yeast and without any additives. After picking, crushing and pressing the different fruits we use neutral containers to ferment the juice, mostly plastic vats. During fermentation we bottle the juice and let the last part of the natural sugar ferment in the bottle, producing bubbles.
2016 was our first commercial vintage and we made approximately 3000 liters of cider and wine, divided in 18 different “albums”.
When we started off our only goal was to simply make nice, energetic, fruit driven, and very drinkable ciders from fruit that we picked ourselves, that came from abandoned gardens and orchards in the countryside around Malmö. We didn’t tend to put much of a focus on what we were using, so long as it tasted good. We began to realise quite early on that not only were we using apples and pears for our product, but we began including other varieties of fruits and berries. With these additions and for those of you who are aware of the Swedish system, it might come to no surprise that we weren’t even allowed to be calling our products “ciders”.
In truth, some of the beverages, even though they included apples and pears, were quite far from the classic style of cider that streams from the cider regions of France, England, and Spain. So we began to think, what do we call what we are making? When we began to export and tell the story of our product, we came to an understanding that we’ve stretched the quintessential definition of a “cider”, that possibly we have to define ourselves in a different category that stretches across boxes and borders as our products do.
A category already existing in the wine world is pétillant naturel or for short “pét-nat”. This is a wine made with the ancestral method which results a sparkling wine. The process, in short, is putting grape juice that is still fermenting in bottles, corking them, and allowing the fermentation to finish in the bottle which will create natural bubbles. Since this method was the most similar to what we use for most of our beverages, we decided to start terming our products “fruit pét-nats”. It felt like a far more defining term of what we’re actually making then calling all of our products ciders. We didn’t stop there, as we began to think that one can even specify the kind of pét-nat, even if it’s made of only one or two fruits. For example: “plum pét-nat”, “cherry pét-nat”, “apple-grape pét-nat”.
Another aspect to our products is that we pick as much of the fruit as possible ourselves, and with family and friends. First years 50% of the fruit were from private gardens and abandoned farms in Skåne. The other 50% were “waste fruit” from different places in Skåne. When the farmers can´t sell their stored apples anymore they contact us and we take what´s left and make our more easy drinking and fruitier cuvées.
Lobo Lenswulf Cloudy Cider
Lobo Lenswulf Cloudy CiderLobo Lenswulf Cloudy Cider
Lobo Lenswulf Cloudy Cider. LOBO from Lenswood, full bodied and complex.
ABOUT LOBO CIDER
Our ciders are cloudy, unfiltered, undiluted and 100% authentic. Crafted in the Adelaide Hills by a 5th generation apple grower teamed with a Somerset Cider Maker – real apples, real taste for real people.
Lobo is the product of Michael Stafford and Warwick Billings, Michael’s family has been growing apples for generations and Warwick, the cider maker behind this exquisite range, is originally from Somerset, the cider capital of the UK. He has been involved in making cider since he was 8 and once made a cider that was regarded as the finest in England at the time.
“We don’t filter out the apple. This cider is made from crushed apples that are allowed to settle briefly and then begin to ferment. After a period we add some cultured yeast and then continue the long cool fermentation. At the right moment the fermentation is arrested capturing the full length and depth of flavour that characterises LOBO and the cloudy wholesome cider is then put into bottles. A natural apple and yeast sediment is present in the bottle.”
Lobo means wolf in Spanish and Portuguese and is also a rare variety of apple – this is the reason behind the quirky wolf illustrations on all our labels. Each label has been designed by a different artist and the wolf embodies the characteristics of the drink itself.
Each Lobo product is a true masterpiece and brings joy to the senses! If you are looking for a gift – look no further, there is something for everyone.
Lobo Norma Cloudy Cider
Lobo Norma Cloudy CiderLobo Norma Cloudy Cider
Norma, cider apple based cider from the 2018 season, with tanin and complexity.
The nose has a range of apple characters, fresh and baked, supported with a little oak, these follow through to the palate with depth and weight, and a soft astringency on the finish. Light spritz. Bottle fermented. Preservative and Gluten free. Another of our Pet Nat series. A close relative of Norman, but perhaps a little softer.
ABOUT LOBO CIDER
Our ciders are cloudy, unfiltered, undiluted and 100% authentic. Crafted in the Adelaide Hills by a 5th generation apple grower teamed with a Somerset Cider Maker – real apples, real taste for real people.
Lobo is the product of Michael Stafford and Warwick Billings, Michael’s family has been growing apples for generations and Warwick, the cider maker behind this exquisite range, is originally from Somerset, the cider capital of the UK. He has been involved in making cider since he was 8 and once made a cider that was regarded as the finest in England at the time.
“We don’t filter out the apple. This cider is made from crushed apples that are allowed to settle briefly and then begin to ferment. After a period we add some cultured yeast and then continue the long cool fermentation. At the right moment the fermentation is arrested capturing the full length and depth of flavour that characterises LOBO and the cloudy wholesome cider is then put into bottles. A natural apple and yeast sediment is present in the bottle.”
Lobo means wolf in Spanish and Portuguese and is also a rare variety of apple – this is the reason behind the quirky wolf illustrations on all our labels. Each label has been designed by a different artist and the wolf embodies the characteristics of the drink itself.
Each Lobo product is a true masterpiece and brings joy to the senses! If you are looking for a gift – look no further, there is something for everyone.
Lobo Norman Cloudy Cider
Lobo Norman Cloudy CiderLobo Norman Cloudy Cider
LOBO NORMAN – 750ml
LOBO Norman is a small batch cider, made in a more European style – we make it using our traditional English cider apple varieties, apples with names like Kingston Black, Dabinett, Yarlington Mill. We sometimes use some carefully selected edible crab apples, and have been known to use an apple called the Winter Banana! Pink Ladies and Golden Delicious make it in sometimes as well. The cider apples bring tanin and structure, along with more complex apple and almost spicey flavours.
Bottle conditioned, preservative and gluten free.
It’s a delicious food cider – try with roast pork, lots of different cheeses, but it’s just as good by itself!
Norman is a wolf from Lenswood
ABOUT LOBO CIDER
Our ciders are cloudy, unfiltered, undiluted and 100% authentic. Crafted in the Adelaide Hills by a 5th generation apple grower teamed with a Somerset Cider Maker – real apples, real taste for real people.
Lobo is the product of Michael Stafford and Warwick Billings, Michael’s family has been growing apples for generations and Warwick, the cider maker behind this exquisite range, is originally from Somerset, the cider capital of the UK. He has been involved in making cider since he was 8 and once made a cider that was regarded as the finest in England at the time.
“We don’t filter out the apple. This cider is made from crushed apples that are allowed to settle briefly and then begin to ferment. After a period we add some cultured yeast and then continue the long cool fermentation. At the right moment the fermentation is arrested capturing the full length and depth of flavour that characterises LOBO and the cloudy wholesome cider is then put into bottles. A natural apple and yeast sediment is present in the bottle.”
Lobo means wolf in Spanish and Portuguese and is also a rare variety of apple – this is the reason behind the quirky wolf illustrations on all our labels. Each label has been designed by a different artist and the wolf embodies the characteristics of the drink itself.
Each Lobo product is a true masterpiece and brings joy to the senses! If you are looking for a gift – look no further, there is something for everyone.
Lobo Royale Cider
Lobo Royale CiderLOBO ROYALE – 750ml
LOBO Royale is our flagship small batch cider, again it is partially keeved, made with a mix of our cider apples and some of our LOBO base blend. A greater proportion of Somerset Red Streak has kept the alcohol lower 3.8% ABV, and resulted in a more “french doux” style.
By stopping with residual sweetness the apple flavour is retained and quite pronounced, but the cider apples bring a gentle tanin structure and finish, which balances this with enough acidity to balance the sweetness. The apple flavours follow and last in the mouth, quite delicious.
Bottle conditioned, preservative and gluten free. Its good with It’s a delicious food cider – try with roast pork, lots of different cheeses, but it’s just as good by itself!
The Royale is no cheeseburger, but it has a lot going on.
ABOUT LOBO CIDER
Our ciders are cloudy, unfiltered, undiluted and 100% authentic. Crafted in the Adelaide Hills by a 5th generation apple grower teamed with a Somerset Cider Maker – real apples, real taste for real people.
Lobo is the product of Michael Stafford and Warwick Billings, Michael’s family has been growing apples for generations and Warwick, the cider maker behind this exquisite range, is originally from Somerset, the cider capital of the UK. He has been involved in making cider since he was 8 and once made a cider that was regarded as the finest in England at the time.
“We don’t filter out the apple. This cider is made from crushed apples that are allowed to settle briefly and then begin to ferment. After a period we add some cultured yeast and then continue the long cool fermentation. At the right moment the fermentation is arrested capturing the full length and depth of flavour that characterises LOBO and the cloudy wholesome cider is then put into bottles. A natural apple and yeast sediment is present in the bottle.”
Lobo means wolf in Spanish and Portuguese and is also a rare variety of apple – this is the reason behind the quirky wolf illustrations on all our labels. Each label has been designed by a different artist and the wolf embodies the characteristics of the drink itself.
Each Lobo product is a true masterpiece and brings joy to the senses! If you are looking for a gift – look no further, there is something for everyone.
