Size: 750 ml
Pear Varietals: Around 30 varieties of pear (bitter, sweet, and acidic) with rustic names which change according to the village or valley where they grow.
"I wanted to apply what I'd learned about enology to cider making" - Eric Bordelet
Pairing Ideas: Ideal with fine cuisines, fine foods, as an aperitif before fine white wines or at the end of a meal. My favorite pairing with this is Thai Food across the board. Granit after the granite seams that the roots of the pear trees stretch down to reach. The deep root system of the pear tree gives it its minerality. This is ever more present in this cuveé which is made from the oldest trees. Made from the maximum amount of varieties available depending on the vintage.
The Producer: Eric Bordelet is a legend in the wine world. The mentorship to back up his talent. In 1992, Eric Bordelet, a sommelier 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 more relative 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 worldwide. He uses the old French spelling for cider, “Sydre” and “Sidre,” to name his bottlings.