This is Bordelet’s special cuvée for apples. Named after what the elders called the large and small rock formations which dominate the area, this is a truly “Grand Cru” cider. The apples are crushed and left to macerate on their skins for 3-5 days for some serious extraction of flavor. The apples used are 40% sweet, 40% bitter, and 20% acidic (sour), and the finished cider contains approximately 3% residual sugar. Off dry, but with good acidity and some tannins from the skins, it is best after aging in the bottle for 1 year.
A sommelier by training, in 1992 Eric took over his family’s estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high-end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine-maker in Pouilly-sur-Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of Bordelet’s estate is the 1.5 hectares of antique varietal apple and pear trees that are 40-50 years old. He plants only true varietal (non-hybrid, non-cross) trees, and the trees are balanced between sweet, bitter and sour varieties. Currently, he has 20 varieties of apples and 14 varieties of pears planted. The orchards are farmed organically and biodynamically, and Eric believes that this is the regimen that produces the best fruit for ciders.