SKYBORRY CIDER RURAL METHOD 2024

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.

Varieties Red foxwhelp, Brown Thorn, Harry Masters Jersey, White Beech, Ellis bitter, Kingston Black and Gris Dieppoise make up the blend. The fruit salad approach. Fruit from three different orchards in 2024. A full bodied and balanced Medium Dry Cider with a nice sparkle. Bottled in June 2025 and disgorged earlier this year.

750ml