CIDERS

2019 Vintage Methode Traditionelle

Medium Dry, fine sparkling cider made using the champagne method

Apple varieties: Tremletts Bitter 10%, Dabinett 20%, Yarlington Mill 20%, Browns 15%, Porters Perfection 17%, Michelin 5%, Stembridge Cluster 3%, Filbarrel 5%, Falstaff 5%

Combination of machine & hand harvested fruit from sprayed orchards - Base cider: spontaneous wild ferment 30ppm SO2 at press - Bottled after 9 months with dosage (yeast (EC1118), yeast nutrient (DAP), 10g sugar) - Disgorged after 7 months with 12.5g/L sugar dosage - Hand bottled under cork

75cl   ABV 7.5%   Total Acidity 4.2g/L   pH 3.73   SG 1.004

2019 Reserve Petillant Naturel

Medium Sweet, naturally sparkling

Pétillant naturel

Blend of 83% keeved & 17% non-keeved cider

Apple varieties: Dabinett 32.5%, Yarlington Mill 32.5%, Browns 20%, Tremletts Bitter 15%

Combination of machine & hand harvested fruit from sprayed orchards - Spontaneous wild ferment - 30ppm SO2 at press - Aged in neutral oak & stainless steel - Hand bottled after 7 months under crown cap

75cl   ABV 4.5%   Total Acidity 4.2g/L   pH 3.65   SG 1.011

2019 Vintage Cider

Medium, naturally sparkling

Pétillant naturel

Blend of 75% keeved & 25% non-keeved cider

Apple varieties: Dabinett 25%, Yarlington Mill 25%, Browns 14%, Tremletts Bitter 12%, Michelin 6.5%, Fallstaff 6.5%, Filbarrel 6%, Stembridge Cluster 3.5%, Sweet Coppin 1.5%

Combination of machine & hand harvested fruit from sprayed orchards - Spontaneous wild ferment - 30ppm SO2 at press - Aged in neutral oak & stainless steel - Hand bottled after 6 months under crown cap

75cl   ABV 6%   Total Acidity 2.8g/L   pH 3.88   SG 1.002

2018 Vintage Methode Traditionelle

75cl   ABV 7.5%

Medium Dry, fine sparkling cider made using the champagne method

Apple varieties: Tremletts Bitter 23%, Dabinett 21.5%, Yarlington Mill 21.5%, Browns 16.1%, Porters Perfection 16.1%, Michelin 0.3%, Stembridge Cluster 0.3%, Chisel Jersey 0.3%, Filbarrel 0.3%, Harry Masters Jersey 0.3%, Sweet Coppin 0.3%

Combination of machine & hand harvested fruit from sprayed orchards - Base cider: spontaneous wild ferment 50ppm SO2 at press - Bottled after 9 months with dosage (yeast (EC1118), yeast nutrient (DAP), 10g sugar) - First release disgorged after 7 months with 10g/L sugar dosage - Second release disgorged after 18 months in Feb 2021 - Hand bottled under cork

2018 Vintage Special Reserve

75cl   ABV 4.5%

Medium Sweet, naturally sparkling

Pétillant naturel

Blend of 83% keeved & 17% non-keeved cider

Apple varieties: Dabinett 35.7%, Yarlington Mill 35.7%, Browns 17.6%, Michelin 2.5%, Tremletts Bitter 2.5%, Stembridge Cluster 1%, Chisel Jersey 1%, Filbarrel 1%, Porters Perfection 1%, Harry Masters Jersey 1%, Sweet Coppin 1%

Combination of machine & hand harvested fruit from sprayed orchards - Spontaneous wild ferment - 30ppm SO2 at press - Aged in neutral oak & stainless steel - Hand bottled after 7 months under cork

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2018 Vintage

Medium, naturally sparkling

Keeved, bottle conditioned

75cl   ABV 4.5%

Apple varieties: Tremletts Bitter 27.4%, Dabinett 25.5%, Yarlington Mill 25.5%, Browns 19%, Michelin 0.8%, Stembridge Cluster 0.3%, Porters Perfection 0.3%, Chisel Jersey 0.3%, Harry Masters Jersey 0.3%, Sweet Coppin 0.3%, Filbarrel 0.3%

Unfiltered, unpasteurised, no added sugar, flavouring or concentrate, contains sulphites