A former sommelier at a 3 star restaurant places
his passion for wine into his production of first class Normandy cider. Old trees, low yields and
terroir mean as much to cider as they do to wine. Champagne like and dry, the pear aromas are
subtly balanced by citrus and white flowers that linger long into the finish.
Poiré Granit actually has 75-80 grams of sugar per liter, yet it
doesn't taste particularly sweet. This is due to the tannin and acidity, which
Bordelet says is twice as high as the apple!
The Argelette,
Eric notes, "is more winey. Some vintages have to stay in the cellar
longer. Argelette is the type of soil and it's the same 40-40-20 blend of the
other apple ciders." This tends to have more skin contact, he explains.
53% Pinot Meunier and 47% Chardonnay from a blend of 2003,
2002and 2001. This is an extremely
complex cuvée with hints of exotic fruits, lime, floral and minerals. The nose
is extra-ordinary – floral, mineral, citrus zest – extending onto an unctuous
palate with pin-point acid. The Chardonnay component is fermented in oak giving
this a luscious smoky character. A ‘tour de force’.
Based in a converted monastery, Bruno Michel is a pioneer in biodynamic wine making. With pure, mineral style focusing on terroir rather than heavy-handed new oak, the Cuvee de la Terre is loaded with crisp apple and vanilla and a lingering finish. Delicious! 100% Chardonnay from a single block of old vines (50+ years) near Pierry. Half fermented in tank, half in barrel. Aged for 12 months in French oak. 6 g/l dosage.
