Never to be forgotten, that first long secret drink of golden fire, juice of those valleys and of that time, wine of wild orchards, of russet summer, of plump red apples, and Rosie’s burning cheeks.
making proper cider and perry using fruit harvested from Gloucestershire’s wild orchards
We make cider and perry the same way it has been made for centuries using only two ingredients – fruit and patience. Quality cider apples and perry pears are harvested, often by hand, from a selection of traditional orchards nestled between the Cotswold Hills and the River Severn. The fruit is pressed in the autumn when perfectly ripe and the juice is left to slowly ferment throughout the winter by the gentle action of wild yeasts.
The resulting cider and perry is then matured for many months before careful blending to balance and refine the finished product. This time honoured method results in flavours with true heritage and character. Cider as it used to taste.
Many of the orchards from which the fruit is taken have become a bit wild and unkept over the decades, but it’s not all take. In return for the harvest the orchards are getting some pruning and replanting so that their beauty and bounty can be enjoyed by future generations.