Our original keeved cider, made by us since 2010. Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation. Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light and refreshing, it is best served chilled, as an aperitif or with food.
A fruity keeved cider, partially fermented in oak barrels. Keeving and initial fermentation takes place in large vats but on Burns Night the young cider is transferred to Scotch whisky barrels to finish and mature. Medium sweet with smokey vanilla tannin and an oaky finish, Tamoshanta is great served chilled with Somerset Cheddar.
Dry keeved cider, made to celebrate 10 years of cider-making. Blended from multiple tanks and barrels for complexity and balance. Complex, full-bodied, dry cider.
Flesh-fermented-barrel-aged blackcurrant wine, blended with naturally sweet keeved cider and dry-hopped with Mandarina Bavaria and Mosaic. Ripe red fruits on the nose, sour currants on the palate, real cider tannins on the finish. Superb with soft blue cheese.
This complex fruit cider combines barrel-aged cherry wine with new season keeved cider. Somerset cherries were fermented on-the-flesh in July 2019 and aged in red wine barrels for seven months. Dry-herbed meadowsweet adds subtle almond notes and cryo-extracted floribunda crabs add tart acidity. Natural sweetness and soft tannins are layered in from Somerset bittersweet apples for a confident cider finish.
Pinot skin contact, keeved cider. A collaboration with Dunleavy Vineyards, guest blended by Martyn Goodwin-Sharman. Fresh juicey fruit upfront, with complex bold tannins for a long lasting finish, from both bittersweet apples and red grapes.
This fruity cider brings together bittersweet cider apples with their pomme family third cousin, the quince. The unique tart astringency of the quince is balanced here by the natural fruity sweetness of our classic keeved cider.
This natural fruit wine is made exclusively from quince, hand picked in orchards on the banks of the river Brue in Somerset. The quince's rose-like floral aroma and unique tartness make a truly distinctive, full flavoured drink with a long fruity finish. Acidic and tart it goes well with strong cheese or fatty meat.
2014 WAS A TOP YEAR. The sun beat down on Somerset orchards for 1618 hours in 2014. And as every cider-maker knows, good sunshine makes good apple juice sugars and good apples make good cider. A keeved cider made from 100% bittersweet at 1057SG, fermented wild and slow into 2015 and bottle aged on the lees since then.
A rich dessert cider made from freeze-concentrated apple juice. Autumn-pressed bittersweet cider apple juice is first keeved and then frozen. In early January it is carefully thawed to extract a rich juice leaving the water still frozen. This concentracted juice is then slowly fermented and matured for nine months. Intensely sweet, yet clean tasting, this cider is great with dessert.
at dawn last midsummer's day i met a man in the tower on glastonbury tor playing the DIDGERIDOO This smooth, rich cider has been fermenting, ever so slowly, since the balmy autumn of 2018 until the crisp spring of 2020. It perfectly combines the complexity of a keeved cider with the warming funk of a traditional Somerset farmhouse.
Gift vouchers are a great present and can be spent on our webshop or in our Shepton Mallet tasting room.
Three 75cl bottles of our freestyle-fruit cider. This mixed case contains a selection of full flavoured fruit ciders: one 75cl bottle of Pomme Pomme one 75cl bottle of Queen of the Brue one 75cl bottle of Scarlett Sharpe
A mixed case of our most popular bottles: two 75cl bottles of Tamoshanta one 75cl bottle of TEN one 75cl bottle of In Touch one 75cl bottle of Pomme Pomme one 75cl bottle of Scarlett Sharpe all mixed cases have savings off the per bottle prices