"His farming and cider making is biodynamic—that is, not only organic, but utilizing the almost mystical traditions of winemaking, using the heavens to determine your bottling timetable, etc. These may sound a bit whacked out to us sophisticated, scientific-minded modernists, but they work. As I said before, Bordelet makes several different styles of cider, some from apples and some from pears. They are low in alcohol, about 4%, are now vintage dated, and they are as refreshing as all get out. His two pear ciders are Poiré Authentique, a cider with more measured sugar than the apple ciders, but whose taste is merely off-dry due to the higher acid found in pears, and Poiré Granit a very special bottling from pears picked off 300 year old, 70 foot high trees planted in a granite soil at a friend’s farm 10 kilometers from the domaine. From a distance they look like big oak trees in winter, but upon closer examination, these massive trees were spouting buds all over their twiggy branches."
-- Cider Journal, June 2014
In 1992, Eric Bordelet, previously sommelier at Arpege Alain Passard's Restaurant in Paris took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and 15 varieties of pear. Connoisseurs admire his entirely artisan and apothecary style of working. His range includes several products, all worth the detour. He has dubbed his ciders "Sydre" "Sidre," the former spelling of those words.
Location: Situated in the south of Normandy on the Armorican Massif,extending from Domfrontais to the outermost borders of the Mayenne and the Orne.
Terroir: The property is situated on schiste,sedimentary rock dating back to the Précambrian era.This has produced silt and clayey-silt soil.Its 15 hectares property is divided up into 3 hectares 40-50 years old fruit orchard,a 7 hectares vineyard orchard planted in 1992 and trellised and 5 hectares pears orchard dating back to 1992.
Fruit varieties and orchard management: 20 varieties of apple at least (sweet,bitter,sour), 15 varieties of pear. All cultivated according to biodynamic agricultural practices, as they are better adapted to the production quality fruit.
Transformation: Hand-picked harvest in metre cube pallets which are then placed in a dry and aired location in view of dehydrating the fruit for 3 or 5 weeks. The apples are ground and simply pressed. Pressing is followed by settling and racking several times in view of clarification and to slow down fermentation. Filtration and bottling, with more or less residual sugar (no chaptalisation) depending upon the product, are carried out in view of natural fermentation. Bubbles develop within two weeks of bottling. The alcoholic content varies from 3-7°.
POIRE AUTHENTIQUE 4% by vol
Poirés are paler than cider. This poiré tantalises the taste buds, offering a clear and lively juice with light and elegant pear flavours .Ultra fine bubbles reinforce freshness and elegance of this offering.