Eric Bordelet is a former Paris sommelier, who returned to his Normandy homeland to take over the family orchards with the goal of making superlative cider from the family's 300 year old pear and apple trees.
His approach to making cider is influenced by his experience with fine wine. He focuses on purity and precision, and letting the terroir speak through the fruit. He has been lionized in publications as diverse as The Art of Eating and the New York Times.
Bordelet Sydre Argelette (Artisanal Cider)
The top of the line cider, complex and age-worthy, made from up to 19 varieties. 5% by volume, varies with vintage. Argelette is the traditional name for schistous rock.
This deluxe cuvée is orange-amber in color, and lively on the palate. Its fine bubbles
and delicate flavors are astonishing, and suggest traces of honey, apples, minerals, and citrus. Its length and subtlety leave many a champagne wanting.