Adam and Dani make Cider, Perry and a bit of apple juice in a small shed nestled in the side of the Teme Valley a mile upstream from Knighton, Powys. The fruit from this year was all hand harvested mainly from an orchard in between Hay on Wye and Bredwardine, Herefordshire. Trees are around 60-80 years old and a few different varieties that they had not pressed before. The orchard is in good condition having spent the last 20 years managed organically for Dunkertons. Once milled they let the pommace stand to macerate in open top containers for 24-48 hours before pressing, then the wild yeasts do the fermenting. They rack the cider off its lees throughout the winter months, slowing the fermentation down enough so that when it is bottled it ferments a little to condition the cider but stops leaving sugars present. No additions fining or filtering and disgorged by hand.
From the same orchard as the Pommage, a different blend of apples. The acidity comes from the Foxwhelp which is one of our favourite apples, it’s citric like acidity brings life to a blend like when you add a squeeze of lemon to a fruit salad. Varieties are Foxwhelp (bitter sharp), Dabinett (Bittersweet), Chisel Jersey (Bittersweet), Ellis Bitter (Bittersweet) and Browns (sharp).