2019 Sydre 'Argelette' is produced in southern Normandy, France. It is a vinous balanced cider using 30 varieties of biodynamically farmed ‘heirloom’ apples.
Origin:Charchigné, Normandy, France
Fruit type: Apple
Classification: Biodynamic, ‘methode ancestrale’
Goes well with: Normandy Camembert, Clothbound Farmhouse Cheddar
Similar wines: Eric Bordelet Poire Granit Cider 2018
NOTE – Harper and Blohm licensing restrictions require that wine can only be purchased in conjunction with one or more food items. A maximum quantity of liquor purchased must not exceed more than two 750ml bottles of wine. Liquor cannot be purchased by anyone under 18. Liquor cannot be left at unoccupied premises – please ensure that you will be home to accept your delivery.
Orders that do not meet these requirements will not be fulfilled and refunds will be issued.
Like great wine, this cider is a direct reflection of its terroir as much as the varieties used and methods of production. Beginning with a biodynamic approach to farming, through to manual harvesting and traditional fermentation, these ciders are a thing of beauty.
‘I use about 40% of sweet apples, 40% bitter apples and 20% of acidic apples to get the right balance.’ Eric Bordelet
Small elegant bubbles provide a rounded mouthfeel to this beautifully balanced cider. With a mix of varieties chosen for acidity, minerality and sweetness, this cider makes a superb aperitif and accompaniment to soft cheese.
A little history
Eric Bordelet's background as a sommelier in a leading Parisian restaurant ensures he brings an informed and decidedly passionate approach to cider-making. In 1992, he took over a small patch of family-farmed orchards Charchigné, Normandy – the first step on his path to cider perfection.
The 23ha property is managed organically producing low fruit yields with incredible, diverse flavours. A rebuilding of the burnt-down Chateau de Hauteville provides cider production facilities as well as cellars to age his Calvados.
After hand picking, the fruit is coarsely crushed and gently pressed with settling and racking of the juice. Fermentation consists of traditional and natural ‘methode ancestrale’ (using only the fruit’s natural sugars) which retains the natural balance of sugar (50-80 mg) as well as acidity.