lightly sparkling, deft barrel influence Cidermakers spend a lot of time thinking about fruit and therefore harvest. This cider was borne of that. 2019 was a difficult vintage, a cool summer and worse in the autumn, with extensive rains and serious flooding. Ruthless fruit selection on our part meant we…
From the perfect 2022 harvest, this is our first bottling of Kingston Black, farmed by our friend Robin at Hill Farm near Hereford. Kingston Black, with its natural balance of fruit, tannin, acid and sugars, is one of the few apples that can truly succeed as a single variety cider.…
sparkling dry cider This bottle is our first serious experiment with Yarlington Mill and our first release using it as a single variety. The fruit was grown and handpicked by the team at Hill Farm, south of Hereford City, from amazing orchards planted in the 1980s. Originating in Somerset, Yarlington…
Dry, still cider Old Man & the Bee is our annual homage to our beautiful home orchard and the wonderful fruit it gives us every year. 2020 was a fine season. We escaped early frosts, and with a long warm summer and a mild autumn we harvested balanced fruit, with…
rare blend, barrel matured, still When legendary orchard man and good friend Rob Uren brought us a little over 600kg of White Beech, a rare apple, once prized by the old cidermakers, we were like kids at Christmas! We pressed these along with some Major, a super-rich, sweet spicy apple, and Browns, all…
pét nat with perry pears & grapes Made from the second pressing of grapes and perry pears with the addition of water, this is our modern interpretation of an old historic drink – one we are calling perry-quette. We also like to think of it as upcycling pomace. Here we…
Sparkling, dry perry We were very thrilled to get hold of three varieties of French perry pears in 2020, grown by our friend Stephen Ware at Throne Farm in Weobley. We stored handpicked Longbois, Faucett and Antricotin in approximately equal quantities to let them fully ripen, before milling and macerating for 48 hours. After pressing…
fine still cider Like many cidermakers, we’ve long viewed the ubiquitous Michelin apple with suspicion. Its well behaved trees and abundant annual crops are not typical of the best cider apples. Our good friends at Ross on Wye Cider & Perry, released the first vintage of their flagship cider in…
bottle conditioned perrykin with hops Made from the second pressing of perry pears with the addition of water, this is our modern interpretation of an old historic drink – perrykin. We also like to think of it as upcycling pomace. We brought together a mixed orchard of perry pears –…
Perhaps the most exotic and aromatic cider we’ve ever made, Still Life with Quince is a still blend of both barrel-aged cider and quince wine. As you pop off the cap, tropical flowers and the sweet, woody scent of incense and spice and rose oil appear to fill the air.…
Sum of the Parts is our foray into the risky business of long barrel ageing and fractional blending, based loosely on the solera systems used in sherry production. Our solera began in 2017 and contains ciders from that vintage through until 2021, exclusively either high acid or high tannin varieties,…
Sum of the Parts is our foray into the risky business of long barrel ageing and fractional blending, based loosely on the solera systems used in sherry production. Our solera began in 2017 and contains ciders from that vintage through until 2021, exclusively either high acid or high tannin varieties,…
Released seasonally in rolling small parcels, our Table Cider reflects the sheer joyous drinkability of great cider, its natural affinity with food and its ability to capture the essence of each harvest in every glass. With its juicy fruit, gentle sparkle, supple tannins and modest alcohol, Table Cider makes for…
bottle conditioned dry perry The UK is home to a little known natural treasure. It’s called the perry pear. They come in all shapes and sizes growing on trees which are famously long lived. Although beautiful to look at, they are rarely pleasant to eat, but their fermented juice is…
Fine Still Cider This is the fifth edition of the Cider Sessions, our series of small batch, intriguing liquids for those that like to explore the outer limits of cider! This one is a blend of our favourite apple, Egremont Russett (70%) with Dabinett and Chisel Jersey in roughly equal…
Our cidermaker Laurence Cocking joined us in the late spring of 2022. A self-confessed Yarlington Mill addict, he joyfully tasted through the many tanks and barrels we had in the cellar of this lovely apple earlier this year. Thick cut is the result, a sumptuous, bottle conditioned, single varietal cider,…
Pet Nat Perry Cherry Hybrid The brainchild of Martin Berkeley, of Pilton Cider, three producers – Martin, Little Pomona, and Simon Day, of Once Upon A Tree – have secretly been beavering away at this co-fermentation dream. Take some of the nation’s best cherries. Share with three different cider makers,…
Three Points 2020 is a special cider, crafted with special people for their special day. We were thrilled to be asked by Adam and Caroline to craft with them a cider specially for their wedding day. And “with” really was the operative word, with the pair getting involved with every…
With this bottle, thanks to our friends at Throne Farm in Weobley, Herefordshire, and their plantings of French varieties of pears, we have fulfilled a long-held ambition to make a still, dry perry. As ever simple techniques and the magic of time have made this. Beautiful fruit – Long Bois…
Tiny Dancer is the happy result of letting flying cidermaker and Neutral Cider Hotel podcast host Martyn Goodwin-Sharman, aka @cidershit on the socials, loose amongst our barrels – all 140 of them! Fortunately he has a very good nose for piecing together interesting blends and once again he hasn’t let…
To Boldly Go opens a new frontier in winemaking – or do we mean perry making? Our craziest idea yet has brought together Bacchus grapes, sourced by our lovely friend Ingrid from Dunleavy Vineyards, with mid-season Herefordshire perry pears – Green Horse and Hendre Huffcap. Throw in carbonic maceration and…
A home for our experiments in wine- and cidermaking, this is the second iteration of To Boldly Go! We brought three fruits together this time – sour Keleris cherries, perry pears and Discovery apples, all locally sourced. The cherries went through a four-week carbonic maceration, a process that deepens colour…
This edition of To Boldly Go broadens our horizons of perry making – or do we mean winemaking? Bringing together two grape varieties, Solaris and Seyval Blanc, with two pear varieties, Longbois and Antricotin, in a roughly equal blend for a wild co-fermentation before being bottle conditioned and hand disgorged,…
The new vintage of Wading In is the happy marriage of one of our favourite apples, Egremont Russet, and some beautiful French oak barrels. Sweet wallflowers, almond blossom, lemon oil and honey are just part of the gorgeous aromatics that greet your nose as it reaches the glass. In the…