Grape Skin Contact
The super tasty cider is made by soaking grape skins in fermenting cider for three weeks. The skins are strained off and the cider allowed to referment and then mature for six months, before being blended with naturally sweet new season keeved cider. Guest blended by Martyn Goodwin-Sharman.

Fresh fruit on the nose, followed by a complex interplay of grape and apple tannins.