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2011 Eric Bordelet Sydre Brut Tendre Apple Cider

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Cracka Review

Eric Bordelet approaches Cider-making with the same intensity as a passionate Oenologist brings to Winemaking. Bordelet worked as Sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigne´, in the heart of Normandy’s premium Cider pro- ducing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.

The fruit is dry-farmed, as Bordelet prefers to work with tiny very flavor-some apples and pears. "The fruit we work with looks quite different from what you'll find in the grocery store." says Eric. "I know what each apple variety brings to the cider," he says, explaining that some Ciders can have about 20 different varieties used. “... I use about 40% of sweet apples, 40% sour apples and 20% of acidic apples to get the right balance."

His ciders are deliberately made in a very gently sparkling “petillant” style and do not have the same level of effervescence as many other ciders. This is a conscious decision on Bordelet's part. "I want it this way because it shows off the fruit character better."

In France Bordelet offers a “Demi Sec” bottling of apple, but for our market the wine is called “Brut Tendre,” having 25-30 grams of sugar per liter. This actually tastes “dry” to most people.

Winemaker's Notes

Eric Bordelet approaches Cider-making with the same intensity as a passionate Oenologist brings to Winemaking. Bordelet worked as Sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigne´, in the heart of Normandy’s premium Cider pro- ducing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.

The fruit is dry-farmed, as Bordelet prefers to work with tiny very flavor-some apples and pears. "The fruit we work with looks quite different from what you'll find in the grocery store." says Eric. "I know what each apple variety brings to the cider," he says, explaining that some Ciders can have about 20 different varieties used. “... I use about 40% of sweet apples, 40% sour apples and 20% of acidic apples to get the right balance."

His ciders are deliberately made in a very gently sparkling “petillant” style and do not have the same level of effervescence as many other ciders. This is a conscious decision on Bordelet's part. "I want it this way because it shows off the fruit character better."

In France Bordelet offers a “Demi Sec” bottling of apple, but for our market the wine is called “Brut Tendre,” having 25-30 grams of sugar per liter. This actually tastes “dry” to most people.

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