Extremely aromatic with notes of honeyed fruit and baked apple. Persistent, but small bubbles. Great as aperitif, with a cheese course or dessert.
During the 1980s, Eric Bordelet was one of the most influential figures in the Parisian wine scene, as he spent several years at the helm of the wine program at the illustrious Michelin Three-Star restaurant l’Arpège. However, his native Normandy called him, and he handed over his sommelier duties and returned to the windswept orchards of Normandy in 1992, desiring to bring his superb palate to bear the high-powered ciders of the region. Bordelet was greatly encouraged in this endeavor by his close friend and confidante, the late Didier Dagueneau of Pouilly-Fumé, who was one of the Loire Valley’s most talented winemakers and colorful characters. Bordelet took over his family's 19 hectares property of Château de Hauteville, and planted 22 additional hectares of orchards in fields that had been fallow, all of which he transitioned to biodynamic farming. Along the way he has risen to prominence as one of the world's greatest cider producers.
Like great wine, great cider is a reflection of the underlying terroir of the orchards, the quality and the variety of the fruit trees planted, the yields in the orchard and, of course, the age of the trees. The same deep, intricate root systems that deliver unmatched complexity in wines produced from old vines are at play in the orchard as well. In fact, the orchards planted in 1992 upon Bordelet’s return to Château de Hauteville are more a gift to his children and grandchildren, as his current production is based entirely on the older orchards planted in his ancestors’ time, some of which date back two hundred to three hundred years (pre-French Revolution)! He has more than thirty “heirloom” varieties of apples and pears planted in his orchards, a diversity that contributes to the complexity one finds in these singular elixirs. All have a gentle mousse, and though they vary in the amount of perceptible sweetness on the palate, across the board the ciders and poirés of Eric Bordelet are defined by their purity, beautiful balance, taught acidities and a sophistication that rivals great wines.