Eric Bordelet 2016 Sidre Brut Tendre, Pays d'Auge

Eric Bordelet 2016 Sidre Brut Tendre, Pays d'Auge

Item Number: 11095

UPC: 3-760173900022

Country: France
Region: Normandy
Sub Region: Pays d'Auge
Estate Grown Wine: Yes
Vintage: 2016
Grape(s): 100% Apple
Type: Cider - Normandy Style Cider
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 6
Viticulture: Certified Organic

Tasting Notes: Eric Bordelet's Sidre Brut Tendre is a semi-dry sparkling cider crafted in the traditional style of Normandy cider. It is thirst-quenching with a good balance of apple and floral flavors. It will drink wonderfully with most cheeses. The classic pairing is savory crêpes.

Terroir Notes: Bordelet's 15-hectare property is situated in the south of Normandy on the Armorican Massif. Dating back to the Precambrian Era, the terroir includes red schist and granite, which imbue the fruit with minerality and texture. Bordelet uses about 22 different types of apple trees, 85% of which from heirloom varieties, and 15 types of pear trees. All of the trees are pure varietals; there are no hybrids or cross-bred types. The newer trees are very densely planted and trellised whereas the older ones are more widely spaced. All farming is biodynamic, and the property is certified organic. The orchards are dry farmed.

Production Notes:
The apples are manually harvested and placed in small, wooden crates to avoid damage. Then, they are put in a dry and aired location for 3 to 5 weeks for dehydration. The apples are ground and simply pressed. Pressing is followed by settling and racking, which is done to clarify and to slow down fermentation. Sidre Brut Tendre is filtered and bottled during fermentation with enough sugar to produce a semi-dry style of cider. Bordelet does not chapitalize. Bubbles develop within two weeks of bottling.

About Eric Bordelet: Formerly the sommelier at one of Paris' most famous Michelin 3-star restaurants (Arpege), Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native Normandy. Moving back to his family's farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. There are some 100 varieties of apples on the farm and a small orchard of pear trees planted around 1700. 85% of the types of apples in the base cuvee come from heirloom or antique apple trees. Heirlooms are old varieties that have been grown, savored, and passed down for generations, sometimes for centuries. They come in every color, size, and shape and are all about flavor—usually exquisite, always unique. Bordelet uses about 40% sweet apples for flesh, 40% sour ones for aromatic character and 20% bitter ones for structure for his ciders. You've never tasted cider like this.