FINE SPARKLING CIDER
Raw and Natural 2018 Sparkling Cider
Native yeast ferment
Vat aged 30 months
Added Natural Sparkle (Ancestral 1644 English Method)
Contains Yeast Sediment
Zero Preservatives
Zero Additives
COLOUR
Oat
NOSE
Fragrant light apple, pear and fresh straw,
PALATE
Complex layers. Slightly acid apple fruit gives way to smoother lighter fruits.
SOMMELIER NOTES
The delicate layers work best with less complex dishes. Light creamy sauces. Soft cheeses like Brie
and camembert. Pork / Chicken / Fish if sauce not to strong. (However it does work with garlic & mustard).
PRICE
$144
12 x 375 ml bottles
FINISH
Clean with a hint of granary bread and vanilla
MATURATION
Already VAT matured this Cider continues to bottle condition.
ABV
8%
Regional Style: Unique - Western Australia.
2016 Dry Sparkling Cider
Native yeast ferment
Vat aged 12 months
Added Natural Sparkle (Ancestral 1644 English Method)
Aged on Lees 3 years
Riddled and Disgorged (Yeast Sediment Removed)
Zero Preservatives
Zero Additives
COLOUR
Butterscotch
NOSE
Smoked Applewood, truffles, hazelnut,
PALATE
Rich & smooth tannins with a funky mineral spine.
SOMMELIER NOTES
This is a Cider that needs big flavours. Think roast meats with strong sauces, Pork sausages, chicken in cream, Rich Italian / Spanish / French dishes.
PRICE
$180
6 x 750 ml bottles
FINISH
Lingering tannins mixed with a hint of blue cheese.
MATURATION
This Cider is improving with age. Tannins becoming less sharp.
ABV
9.2 %
Regional Style: Bretagne / Asturias / Cornwall.
2016 Medium Sparkling Cider
Native yeast ferment
Vat aged 12 months
Added Natural Sparkle (Ancestral 1644 English Method)
Aged on Lees 2 years
Riddled and Disgorged (Yeast Sediment Removed)
1.1 teaspoon sugar added (7.5 g/l)
Contains Preservatives
COLOUR
Butterscotch
NOSE
Smoked Applewood, intense truffles, hazelnut,
PALATE
Rich & smooth tannins with a funky mineral spine.
SOMMELIER NOTES
Strong Cheese, Cured Meats. Pickles. Great with cold platters. (Ploughman's Lunch).
PRICE
$180
6 x 750 ml bottles
FINISH
Lingering toffee apple tannins mixed with a hint of blue cheese.
MATURATION
This Cider is improving with age. Tannins becoming less sharp.
ABV
9.2 %
Regional Style: Bretagne / Asturias / Cornwall.
2017 Dry Sparkling Cider
Native yeast ferment
Vat aged 12 months
Added Natural Sparkle (Ancestral 1644 English Method)
Aged on Lees 2 years
Riddled and Disgorged (Yeast Sediment Removed)
Zero Preservatives
Zero Additives
COLOUR
Pineapple
NOSE
Apples, Sage, Light Vanilla, Lemon,
PALATE
Fruity apple driven flavours with a hint of pie crust.
SOMMELIER NOTES
Great with simple seafood. Fresh oysters, buttered scallops. Moules Marinièr. Risottos. Chicken. Creamy light cheeses like Brie and Camembert.
PRICE
$150
6 x 750 ml bottles
FINISH
Lemon and creamy apple.
MATURATION
Best drunk within next couple of years.
ABV
8.6 %
Regional Style: Normandie / English Midlands.
2017 Rich Sparkling Cider
Native yeast ferment
Vat aged 12 months
Added Natural Sparkle (Ancestral 1644 English Method)
Aged on Lees 2 years
Riddled and Disgorged (Yeast Sediment Removed)
1.5 teaspoon sugar added (10 g/l)
Contains Preservatives
COLOUR
Pineapple
NOSE
Apple Pie, Berry Fruits, Caramel,
PALATE
Intense creamy apple flavours.
SOMMELIER NOTES
The slight sweetness works well with spicy food. The lemon zest is a great palate cleanser. Chilli muscles, fresh oysters with Tabasco, herb and chilli dishes, crumbly cheeses, desserts.
PRICE
$150
6 x 750 ml bottles
FINISH
Toffee apple with lemon zest.
MATURATION
Best drunk within next couple of years.
ABV
8.6 %
Regional Style: Normandie / Devon.