The joy of breeding chickens in the Yarra Valley led to France, where an appreciation of the traditional, sustainable land management principles and ancient vinification techniques were the inspiration to establish one of the Bendigo region's most artisanal wineries. From orchards in the heart of Victoria's most splendid apple growing country in the Harcourt Valley, Bress have fermented a luxurious cider in the Normandy style, 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%
Medium golden straw 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 achieving quite a complex cider. Harcourt Valley can be enjoyed chilled at the end of an afternoon, as an aperitif prior to a meal, a superb accompaniement to a range of pork dishes, especially roast with crackling on apple sauce.