Interconnections Part 1: Cider-on-skins
Juice from heritage English and wild apples was fermented on Pinot Noir and Chardonnay grape skins and made sparkling using Champagne yeast.
“An attractive, clear salmon pink colour. A nose that lives between both worlds – the cider brings an earthiness but with sweet, slightly tropical fruit that collides with candied strawberry and something familiarly 'wine like'.
Dry and delicate in the mouth with a vital, racy acidity and lovely clarity of fruit(s) whilst also being ambiguous and intriguing. Harmonious and joyful to drink. It would be perfect with brunch or in the evening sun. Delicious with a baked goat's cheese salad, chicken caesar, cheese tart, dressed crab, oily fish, mildly spiced middle eastern dishes and more!”
– Greg Jones, Sommelier
The finer details
7% ABV
Apples were hand collected, milled using a small electric mill running off renewable power, and then left for 24 hours to macerate. This allows extraction of as much apple goodness, texture and structure as possible to the juice. The milled and macerated apple was then pressed by hand in a basket press. 25% of the juice was co-fermented on the grape skins leftover from our Pinot Noir and Chardonnay winemaking. The juice was left to spontaneously ferment using wild/native yeasts. There were zero additions of sulphites, fining agents, chemicals. Natural goodness (sediment) in bottle.
Best served from fridge in flutes.
Limited to 225 bottles.