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A complex, wild fermented, vintage cider made in our Upper Moutere cidery from a blend of bittersweet and bittersharp cider apples from our orchard.
Flavours are apple peel and barnyard, texture buttery, finish dry with robust tannins and added complexity from barrel age.
Serve: Cellar temp. (10 - 13°C) Residual Sweetness: 0.1g/l Apples: Brown’s, Harry Master's Jersey, Chisel Jersey, Sweet Alford, Major, Tremlett’s Bitter, Northwood, Yarlington Mill, Porter's Perfection Yeasts: Wild yeasts, AWRI350