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%
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.