There is nothing cidre loves more than life next to a buckwheat crêpe filled with smelly cheese – please consider giving this one what it’s asking for (see recipe here)! A sort of 1950s golden-orange sunbeam in the glass and proper farmhouse on the nose.
Dense, waxy, juicy and smells like… French holidays and bees? Making cidre has proved such a happy sideline fermentation to our day job swimming in grapes, it’s a space we will continue to play in for many vintages to come.
Now excuse us, please, while we pour a tall glass and run our crêpe recipe through google translate.
Crushed and pressed direct to barrel. Wild yeast. Bottled with a small amount of residual sugar to create carbonation.
Only 55 dozen made.