Cider apples fermented on their skins to extract maximum flavour and enhance body and mouthfeel. The cider was then matured in freshly emptied Pommeau barrels for 10 months. A dry, complex cider with bitter tannins against a sumptuous background of apple brandy, apple peel, spice and oak.
Serve: Cellar temp. (10 - 13°C)
Residual Sweetness: 2g/l
Apples: Kingston Black, Knotted Kernel, Browns, Harry Master’s Jersey, Chisel Jersey
Yeasts: Torulaspora Delbrueckii, Prise de Mousse