This is a still dry cider named after the hillside behind the orchards where the apples are grown. The ridge shelters the orchards from the wind and the rain and provides some of the best views over the landscape. Made with 100% fresh pressed cider apples.
Traditional varieties of cider apples are used including Dabinett, Ellis Bitter, Browns Apple and Somerset Redstreak. Picking begins when the early varieties ripen in September but harvesting can continue with later ripening varieties into early November.
Each variety of apple is harvested at optimum ripeness and condition and scratted (pulped), pressed and fermented separately. Saccharomyces Bayanus “Champagne” Yeast is used whihc gives a clean neutral fermentation allowing the character of each variety to be fully expressed. The ciders ferment for around 4 months, before becoming fully dry. They are racked off lees and blended to produce our base cider which is is filtered to crystal clear.
This cider has gentle tannins, a broad bittersweet palate and a crisp finish. Enjoy lightly chilled with chicken, pork, grilled sardines or even fish & chips.
Medium Dry Cider