Cider to make you happy. This Rural Method cider is made from late harvested fruit from Ditcheat Hill, Hanham Court and Wilding Orchard. A blend of Ashton Brown Jersey, Dabinett, Vilberie and several rich dessert varieties, co fermented in stainless steel and racked in the winter to retain residual sugar. Nothing added, wild yeast fermentation and with no filtration or pasteurisation. There is a very light carbonation from the residual fermentation after bottling. There is a lot of tropical fruit aroma, with robust tannins and the sweetness kept in check by fesh acid. Extremely drinkable with lots of foods and in lots of settings. Whenever you need a reason to be cheerful.
Sold out
Reasons to Be Cheerful
£13.95
There is a lot of tropical fruit aroma, with robust tannins and the sweetness kept in check by fesh acid. Extremely drinkable with lots of foods and in lots of settings. Whenever you need a reason to be cheerful.
5.5% ABV 75cl
Out of stock
Description
Related products
Poire Authentique, Eric Bordelet
It was Didier Dagueneau who convinced Eric Bordelet, former sommelier at Paris’s three-star Arpège restaurant, to
develop a new, artisan style of cider, a natural product of character and thirst-quenching ability, which would also work
with a wide range of different food. And so Eric refurbished his family’s ancestral orchards and ciderworks and would
use his knowledge of viticulture to push for the highest level of quality.
The biodynamically farmed orchards – covering roughly nineteen hectares – are situated in southern Normandy where
the Domfrontais extends between the boundaries of the Mayenne and the Orne.Treat this Pear cider/perry as you would a wine, it's delicate yet complex flavours, complement shellfish dishes such as grilled prawns or scallops wonderfully. Of course, it is also utterly delicious on it's own!
Aveline 150g
Aveline is a soft, white bloomed, raw ewes (sheep's) milk cheese made by Tim and Angela on Homewood farm in Ubley, Somerset. Named after Aveline's Hole, the oldest scientifically-dated burial grounds in Somerset. The purposeful hole, as well as a nod to the caves, provides a purposeful use allowing equal ripening of the cheese.As a raw milk cheese the flavour changes throughout the year, in the winter Aveline is very soft and milky tasting, while in the summer Aveline is stronger and firmer. Aveline is made with vegetarian rennet making it suitable for vegetarians and also those with lactose intolerance.Each invidually wrapped cheese is approximately 150g.Homewood cheeses specialise in unpasteurised, artisan ewes milk cheeses. Aveline makes a stunning centre piece, whether on a cheese board or as the very top layer of a celebration cake of cheese.
Ogleshield 250g
Ogleshield – Made by Jamie Montgomery in North Cadbury, SomersetBritish raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
