CHARCHIGNÉ, Loire Valley, FR

Organic

This is a very fine dry cider,--and Bordelet's most distinctive apple cider--with a subtlety not found in the other apple ciders. Tremendously complex, put pure.

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 vigneron Didier Dageneau of Pouilly-sur-Loire, he began producing artisanal ciders from apples and pears—ciders without equal that draw closer comparisons to fine, vintage wine than to beer. Over the years, he has revolutionized the cider industry by bringing it into restaurants, high-end wine shops and export markets around the world.

19 different varieties of apples (40% bitter, 40% sweet, 20% high acid) make up the benchmark in apple cider in Normandy. “Argelette” is the old Norman word for a plot of land that was so stony that the apple trees could barely survive, producing tiny apples with wild “sauvage” aromas and flavors.

300 year old trees, never seen a drop of chemicals

Bordelet's property is situated in the south of Normandy on the Armorican Massif. Dating back to the Precambrian Era, the terroir includes red schist and granite, which imbue the fruit with minerality and texture. Bordelet uses about 22 different types of apple trees, 85% of which from heirloom varieties. All of the trees are pure varieties; there are no hybrids or cross-bred types. The newer trees are very densely planted and trellised whereas the older ones are more widely spaced. All farming is biodynamic, and the property is certified organic. The orchards are dry farmed.