A selection of wild fermented blends from the cellar dominated by late bittersweet cider apples. A complex cider with distinct farmhouse notes that conjure oak tables, earthenware jugs and thatched roofs. Apples: Yarlington Mill, Major, 21C, Tom Putt, Kingston Black, Harry Master’s Jersey Yeasts:Wild Yeasts Aged: 8 months in oak and steel Residual sugar: 23g/l Serve Cool (7 - 10°C)