In 1992, Eric Bordelet, a sommelier who trained in some of Paris’ top
restaurants, returned to southern Normandy to take over his family’s estate
and orchards. With the encouragement of his close friend, the iconic Loire
vigneron Didier Dageneau, he began producing artisanal ciders from apples
and pears. At the core of Eric’s estate are three hectares of ancient, heirloom
varietals that are 40-50 years old. These are essential for producing ciders of
character. Eric’s entire production of fruit is hand-picked and put in wooden
cases, then left in a drafty cellar to dehydrate for three to five weeks, after
which time it is pressed, fermented (or not), and racked to clarify the juice.
All are lightly filtered before bottling. Enjoy this deliciously sweet apple cider
as a toast to 2019, and with friends observing “dry January”.