ERIC BORDELET
Sparkling
Ciders made from organically farmed heirloom apples and pears in Normandy, France - a masterpiece!
Imported by Cream Wine Company
Formerly the sommelier at one of Paris' most famous Michelin 3-star restaurants (Arpege), Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native Normandy. Moving back to his family's farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. There are some 100 varieties of apples on the farm and a small orchard of pear trees planted around 1700. 85% of the types of apples in the base cuvee come from heirloom or antique apple trees. Heirlooms are old varieties that have been grown, savored, and passed down for generations, sometimes for centuries. They come in every color, size, and shape and are all about flavor-usually exquisite; always unique. The entire production is farmed without chemicals and the property was certified organic in 2005. You've never tasted cider like this.
We gather the fruit by hand, most commercial ciders are mechanically harvested. That is certainly less costly, but hand-gathering allows us to avoid including leaves in the press."
Bordelet's father was a home cider maker. "I know what each apple variety brings to the cider," Eric says, explaining that "The Argelette cider, for example, has about 20 different varieties in it. I use about 40% of sweet apples, 40% sour apples and 20% of acidic apples to get the right balance. The acidic fruit brings perfume, while the sweet ones contribute body."
Eric Bordelet 2007 'Sidre Doux' (slightly sweet, more fruity)
Eric Bordelet 2009 Poire 'Granit' (dry, very fine)
Eric Bordelet 2009 Poire 'Authentique' (off-dry)
When Fine French 'Wine' is Cider
Back on the farm, a young ex-sommelier is turning apples into a complex, subtle noble potion. Read this very informative Saveur artice to learn more about Eric & his ciders.
THE PEOPLE HAVE SPOKEN
An Oregon spirit handmade in small-pot batches using naturally-farmed and wild-grown botanicals. Intensely aromatic from a complex infusion of Juniper, orange, lemon, coriander, cardamom, angelica, caraway, star anise, and raspberry.
Small's Gin brings together a combination of recipes from the 19th century with obsessive distillation techniques and the finest regional ingredients.
We are replicating the American Dry Gin that you would have imbibed in the mid-1800's. It's a rounder and more aromatic gin than London Dry. The best of tradition, dedication to quality and innovation come together to create a remarkable, elaborate and unrivaled spirit.
Small's is a gin destined for classic cocktails, although we like it on the rocks with a twist of meyer lemon or Andy's personal buzz - The Ginger Small's - Small's gin & ginger ale with an orange.
Contact your sales rep to find out about the 'Bakunas Dozen'
CAVA!
"Spain is the second-biggest producer of traditionally made sparkling wine. Much is produced in Penedes, but you can also find Cava from familiar spots like Rioja and Navarra. Cava tends towards the lower margins of acidity and can range in style from earthy influences to the sweet fragrance and flavor of orchard fruit. One of the finest Cava producers in Spain is Raventos, and the Raventos I Blanc L'Hereu Reserva Brut 2006 is a gorgeous sparkler with a toasty nose, flavors of lemon and green apple, and a lingering mineral quality. Made from Biodynamically farmed Macabeo (60 percent) and Xarel-lo and Parellada (20 percent each), pair this with some gnocchi tossed with bacon and light cream sauce" Imbibe
Pepe Raventos standing in front of the 500 year old oak tree at Raventos i Blanc in Penedes
