Bress Harcourt Valley Bon Bon Cider 750ml
$2099each
$251DOZEN
WineryBress
Fruit
Regions Bendigo
  Victoria
Each $20.99
$251.00
Currently out of stock
An opulent, hand crafted cider by a five star winemaking operation, inspired by rustic French techniques. The cider making belief at Bress is that good fruit should be treated gently, with minimal intervention, and so it is with Harcourt Valley Bon Bon. Fruit is selected from an orchard situated in the apple growing centre of Victoria, Harcourt Valley in Bendigo. In bucolic Normandy styling, slightly sweet on the palate, the finished Bon Bon was tiraged to induce a second fermentation in bottle using the same techniques as those used in making Champagne.
The trees are planted on a range of rootstocks and are trellised using a number of techniques, including free standing trees and the U trellis system. Apples are milled and gently basket pressed. Fermentation is conducted after inoculation to a number of yeast strains, some introduced, some indigenous. Post fermentation assembly of the different cider cuvees achieves a blend of sixty percent cider apple varieties, a smaller proportion of Pink Lady and a minor component of Perry pears. The cider then spent six months on lees followed by disgorgement and crown sealed using minimal preservatives. Enjoy this traditionally made, hand crafted cider, but be careful of the generous level of alcohol 10%
TASTING NOTES
Medium golden hue, slight cloudiness. An array of aromas, freshly cut apples, green skinned fruits and yeasty bread. A lovely sweet creaminess and fullness which presents a range of flavours along the palate. Natural apple acidity balances the sweetness and provides lovely length. Serve chilled at the end of an afternoon, on its own or with a plate of fresh fruit, as a dessert wine with apple inspired dishes, Tarte Tartin or Cotes de Veau au Calvados.
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About the Bress Winery
The winemaking team at Bress subscribe to a number of fundamental philosophies that underpin what it is they do and how it is done
Firstly, to farm in a sustainable manner that is environmentally sound. At Bress this is achieved by using Biodynamic farming practices: Biodynamic farming was developed in the mid 1920s by Rudolph Steiner and advocates the non use of synthetic herbicides, pesticides and fertilizers. Rather than using these products, composting and mulching are used on the farm to build up soil organic matter, which improves soil moisture retention. Natural biodynamic preparations500 through to 508 are used to improve soil vitality and plant health. Bress»