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The tasting |
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Bright amber yellow with a persistent string of bubbles. |
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Highly pure and precise in its aroma, marked by flavors of baked apple skin. |
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This sidre reveals a strong fruity sensation, with the presence of apple tannins mixed with fine mineral bitters. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Camembert fermier affiné, a theme based on bloomy rind cheeses, brie de meaux. |
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From now until 2030 |
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The estate and the wine |
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Eric Bordelet, the undisputed master of the orchard, has elevated ciders and perry into true nectars. Trained as a sommelier and inspired by the aesthetic pursuit of fine wine, purity, and finesse, he was propelled into the spotlight with the support of Didier Dagueneau, who recognized his talent and ambition.
Located on 23 hectares in southern Normandy at the border of Mayenne and Orne, Eric Bordelet has been crafting an impeccable range of perry and ciders for 30 years, using organic and biodynamic methods and old varieties. These beverages are unrivaled in the world!
Tasting his creations is a revelation: you will never want to drink any other cider or perry again, as the quality is truly exceptional and precise. Some are even vintage-dated, and all of them offer astonishing aging potential. |
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The Sidre Brut cider is a model of aromatic and tactile perfection. Its nose, characterized by baked apple notes, is of extraordinary purity and remarkable aromatic precision. The palate continues with this pure and impeccable character, delivering a powerful fruity sensation, accompanied by an almost tannic aspect and beautiful mineral bitterness. This cider exhibits a balanced and refined quality, with a subtle touch of sweetness. It pairs wonderfully with a matured farmstead Camembert or cheeses with bloomy rinds, such as Brie de Meaux. A Committee's Favorite rated at 93/100. |
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Hand-picked. |
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AWARDS |
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A favourite vintage rated 93/100 by our committee! |
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