CIDERS

NEW RELEASE!

2020 Late Season Blend

Medium, naturally sparkling

A pétillant naturel blend of 85% keeved & 15% non-keeved cider

Apple varieties: Dabinett 41%, Harry Masters Jersey 18%, Chisel Jersey 12.5%, Porters Perfection 16%, Browns 5%, Yarlington Mill 3.5%, Tremletts Bitter, Filbarrel, Sweet Coppin, Michelin: 4%

All apples are grown, unsprayed and hand-harvested at Smith Hayne Orchards. 

Spontaneous wild ferment - 30ppm SO2 at press - Aged in stainless steel - Hand bottled after 7 months under crown cap

75cl   ABV 4.5%   Total Acidity 3.8 g/L    SG 1.010

NEW RELEASE!

NEW RELEASE!

2020 Harry Masters Jersey

Medium Sweet, naturally sparkling

100% keeved, pétillant naturel

Apple varieties: Harry Masters Jersey 80%, Porters Perfection 20%

All apples are grown, unsprayed and hand-harvested at Smith Hayne Orchards.

Spontaneous wild ferment - 30ppm SO2 at press - Aged in stainless steel - Hand bottled after 7 months under crown cap

75cl   ABV 4.5%   Total Acidity 3.8 g/L   SG 1.012

2020 Dry Still

Best cider of 2020 allowed to ferment to complete dryness

Apple varieties: Harry Masters Jersey 35%, Tremletts Bitter 17%, Dabinett 16%,  Yarlington Mill 10%, Porters Perfection 10%, Browns 10%, Chisel Jersey 2%

All apples are grown, unsprayed and hand-harvested at Smith Hayne Orchards. 

Spontaneous wild ferment - 30ppm SO2 at press - Aged in neutral oak and stainless steel - Hand bottled after 9 months under crown cap

75cl   ABV 6%   Total Acidity 4.2 g/L   SG 0.998

2019 Vintage Methode Traditionelle (Yellow Label)

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 4.2 g/L   pH 3.73   SG 1.004

2019 Reserve Petillant Naturel (Pink Label)

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 4.2 g/L   pH 3.65   SG 1.011

2019 Vintage Cider (Green Label)

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 2.8 g/L   pH 3.88   SG 1.002

2018 Vintage Methode Traditionelle

Medium Dry, fine sparkling cider made using the champagne method

75cl   ABV 7.5%

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 (red label)

Medium Sweet, naturally sparkling

Pétillant naturel

75cl   ABV 4.5%

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