Grape Skin Contact
The super tasty cider is made by soaking pinot noir and bacchus grape skins in fermenting cider for six days. 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 juicy fruit on the nose, followed by a complex interplay of grape and apple tannins.