Dabinett and Browns apples, grown and harvested by Ross Mangles of North Downs farm, Somerset, were crushed and pressed to a range of barrels and stainless steel vats. Fermented with ambient yeasts and left to naturally settle. After racking, the final blend was carefully selected and blended before bottling with champagne yeast and sugar. After twelve months on yeast the cyder was riddled and disgorged. Minimal sulphites deployed at racking and disgorgement. Rich gold in colour and bright. Nose of baked apple, caramel and hay. Dry and with some grippy tannin, flavours on the nose bolstered by notes of vanilla and toast. Generous length.
 
Vegan.
 
6% ABV. 750ml.