Dry, ancestral method, bittersweet cider. This blend of Yarlington Mill (85%) and Stoke Red (15%) was co-fermented in stainless steel before finishing fermentation in bottle. Extended lees ageing for 20 months gives secondary flavours from tannin breakdown and everything softens to give a cider with a velvety mouthfeel and complex tannin and aromas. Classic Yarlington Mill aromas abound of orchard floor, toffee apple, copper, leather, spice. Great with cheese, roast chicken or rich vegetable dishes.
Wilding Cider are orchard cider makers and are based in Chew Magna, North Somerset. They mostly grow Somerset cider apple varieties, in traditional orchards, managing them in a careful organic way. Fruit is picked from the ground, letting the fruit mature and fully ripen before pressing, and then fermented gently and slowly with wild yeasts, no sulphites and plenty of time. To see our interview with Beccy and Sam from Wilding click here to see our blog.