2010 Eric Bordelet Mistelle de Poires (500ml)

Eric Bordelet approaches Cider-making with the same intensity as a passionate oenologist brings to winemaking. Bordelet worked as sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigné, in the heart of Normandy’s premium Cider producing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.

Working organically, the fruit is dry-farmed, as Bordelet prefers to work with tiny very flavoursome apples and pears. ‘The fruit we work with looks quite different from what you'll find in the grocery store. I know what each apple variety brings to the cider.’ says Eric, explaining that some Ciders can have about 20 different varieties used. And he adds, ‘I use about 40% of sweet apples, 40% bitter apples and 20% of acidic apples to get the right balance.’

His ciders are deliberately made in a very gently sparkling petillant style and do not have the same level of effervescence as many other ciders. This is a conscious decision on Bordelet's part, ‘I want it this way because it shows off the fruit character better.’

Made from partially fermented pear cider with the ferment stopped by the addition of pear Calvados is then aged in barrel for 10 years with no addition of SO2. This mistelle finishes with 15% alc and has 93 gm/litre residual sugar making this a sensational accompaniment to pear desserts. Paler in colour than the deep apple mistelle this has amazing freshness and is balanced by the ample acidity and bottled without addition of SO2.