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 is all hand harvested, from orchards around the Wye Valley, their current main source is between Hay on Wye and Bredwardine, Herefordshire. Trees are around 60-80 years old and is blessed with a good variety of apples The orchard is in good condition having spent the last 20 years managed organically for Dunkertons. They have their own orchard, which is very young, so until 2019 the apples just got put into blends - this year they managed to bottle a very small amount of single orchard cider which at some point will get a very limited release. .
In terms of process - once the fruit is 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.
Fruit from the main cider orchard they harvest at Hawkswood Farm a short distance
from the town of Hay on Wye on the Welsh border. Stoke Red (bitter sharp), Kingston Black (bittersharp), Bulmer’s Norman (bittersweet) , Chisel Jersey and Dabinett (both bittersweet) were blended throughout the pressing season. Stoke Red brings great acidic quality and depth to a blend. Bulmer’s Norman is an early ripening variety that they have tended to avoid, yet tried it in some great ciders. They are big green apples with wincing hard tannins, they sit in this blend nicely.. Slightly lower level of sweetness than the 2018. Again finished in the bottle for a sparkle and Medium to medium sweet residual sweetness.