Don't buy this wine if you're afraid of weirdness! Ultra small production Bordeaux that sees little new oak, sulfites, or other luxuries. Instead, this is old school and wild with earthy, funky complexity. This is very different, but delicious if you keep your mind open. I highly recommend decanting this wine to let it open up before you consume.

AVAL means Apple in Breton, the traditional language in the region of Bretagne, that has more than 1000 years experience in making cider. It combines five types of apples exclusively from the region, giving the cider notes of bittersweet apple juice and pomace, yeast, brown sugar, orange, and must with a hint of tartness. Light to medium body.

Very deep purple-black colored, it reveals intense cassis, ripe plums and wild blueberries with touches of licorice, tilled soil and black pepper with a waft of floral notions. Full, rich, chocolaty and oh-so-seductive, it fills the mouth with generous crushed black berries flavors framed by rounded tannins and finishing long and spicy.

A blend of lost apples foraged by Shacksbury in the Champlain Valley of Vermont and heirloom cider apples from New Hampshire. Native yeast fermentation. This is really a beautiful dry cider that clings to the palate and leaves and impression. A mix of mango, peppercorn, canteloupe, fresh cut hay, wet slate, and notes of warm rising dough.

Romatic & intense with classic Chenin Blanc aromas of wet wool, crushed flowers, minerals, beeswax and white pepper. Bone-dry and mineral laden with a kiss of tannin, this is a serious oyster wine.

Tart green apple stands out in the bouquet, backed by tropical melon, hints of vanilla, and somewhat musty touches of hay and sulfur. The light, semidry palate is slightly tart with bittersweet apple flavors and a muted caramel apple sweetness, all brought into balance by a citrus pith bitterness. This balance between bitter and sweet gives way in the long, dry finish.

After fermentation with English Cider Yeast, the cider was racked to used French and California Oak Barrels and aged for five months. The cider is both earthy and smooth, with subtle tastes of tobacco and cherries. Dry.

Notes of bittersweet cider apples & pomace, caramel, yeast, earth, leather, and orange. It edges towards rustic, yet little acidity. It combines the best elements of both Brittany and Normandy ciders – sweeter, apple-forward, funky, but not sour with great structure.

These estate-grown apples were meticulously hand sorted and pressed using traditional old wooden presses. The must was then transferred to select old barrels where it underwent fermentation using indigenous yeast. Once fermentation was complete the sidra was put into bottle with apple must to initiate secondary fermentation.

In the foothills of the Alps, this cider is made with a blend of local German apples and Swiss and Austrian pear varieties. The structure tends towards the tart with enough tannin to keep things in balance, despite being more a farmhouse style of cider. Crisp and refreshing, it’s complex with a nice undercurrent of funkiness with notes of pears, honey, floral, gooseberries.

The apples are freezed in the orchards to concentrate the flavors before fermentation, like their ice cider, but to a lower level. Then we co-ferment the juice with red currant. It achieves carbonation via ice cider dosage. It is just off-dry and gently fizzy, with bright acidity and chewy tannic structure. Superbly juicy without being sweet.

Based on a recipe from the 1700s, this mead is fermented with hops and hibiscus, giving it a slightly darker color than typical honey wine. The hibiscus cuts the sweetness of the honey, thus keeping the mead from being too cloying in its flavor. Notes of dark honey, forest floor, pollen, petals, fall leaves, and a hint of spice on the finish. Treat this like a fine cognac.

This cider is the essence of pure apple in a sophisticated dessert cider. The apples are picked ripe, stored cold, pressed into juice, then sets the juice outdoors to freeze for 6-8 weeks. The freezing & melting-off process concentrates the flavor and sugar of the apples. Smells and tastes of rich sweet ripe apples, caramelized sugar, brown sugar, caramel, vanilla, and honey.