Eric Bordelet’s career in wine started long before his career in cider. In the early 90’s he was Head Sommelier of L’Arpège, Alain Passard’s 3 star restaurant in Paris, where he met famed winemaker Didier Dagueneau. It was Didier who persuaded him to move home, take over the family’s orchards and produce cider in the same way you would wine – soil, site, vintage and variety specific.
Apples, pears and other rare or indigenous tree fruits are harvested by hand, sometimes dried in racks, and then crushed, pressed and fermented in a variety of methods mostly akin to Champagne. The result is distinct, age-worthy cider that can be enjoyed like you would a Brut Nature Champagne.