An antique gold hue so intense you can almost taste it; the caramelised butter and burnt sugar aromas of a creme brulée, spiced notes, hints of oak, bees wax, murrello cherries, prunes, cinnamon, baked apple, vanilla, salinity, so much complexity". James Crowden

Secondary fermentation and maturation on Champagne yeast for 3-4 years followed a long, slow wild primary fermentation and 6 months maturation in French Oak. Each bottle was then hand riddled & disgorged with the addition of 11g/l brut dosage to create a rich, intense Champagne method cider with structure, length and vivacity.

Iron rich red Devon soil imparts structure, tannin and a sanguine finish.

Pairs well with smoked cheese

Serve lightly chilled

Only 12 cases made