Notes from Campbell Burton:
This is a gastronomic wonder. Local organically farmed and wild apple, pear and quince - crushed and the pressed through straw (cut from the farm), run to barrel an topped with garganega and savagnin skins.
This is medium bodied, dry cider with wonderfully chalky phenolic structure and a delicious mix of fruit and savoury character. Of course, this is so wonderful as an aperitif but please do keep a bottle in the fridge to have with food. If I was forced to choose between wine and cider with my dinner......I reckon nine times out of ten I'd choose cider like this one. The structure is simply sublime when it comes to food matching, and also very versatile.