Eric Bordelet

Eric Bordelet approaches Cider-making with the same intensity as a passionate oenologist brings to winemaking. Bordelet worked as sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigné, in the heart of Normandy’s premium Cider producing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.

He has now planted many of these old heirloom varieties on his 23 ha property and has undertaken the complete rebuilding of the Chateau de Hauteville that once stood on the property before it burnt down nearly 100 years ago. The Chateau is not to be rebuilt for his family to live in, rather the cellars at the base provide the perfect environment for him to patiently age his Calvados and on top of that are larger facilities for the production of his ciders and finally at the top a viewing platform to see his orchards and surrounding landscape of southern Normandy.

Working organically, the fruit is dry-farmed, as Bordelet prefers to work with tiny very flavoursome apples and pears. ‘The fruit we work with looks quite different from what you'll find in the grocery store. I know what each apple variety brings to the cider.’ says Eric, explaining that some Ciders can have about 20 different varieties used. And he adds, ‘I use about 40% of sweet apples, 40% bitter apples and 20% of acidic apples to get the right balance.’

His ciders are deliberately made in a very gently sparkling petillant style and do not have the same level of effervescence as many other ciders. This is a conscious decision on Bordelet's part, ‘I want it this way because it shows off the fruit character better.’

Mistelle de Pommes 2010
Made from partially fermented apple cider with the ferment stopped by the addition of apple Calvados is then aged in barrel for 10 years with no addition of SO2. This mistelle finishes with 17% alc and has 90gm/litre residual sugar and bottled without addition of SO2 making this a sensational accompaniment to tarte tatin. Deep rich and with fabulous aged complexity the sweetness is balanced by the ample acidity and mellowness of age.

Mistelle de Poires 2010
Made from partially fermented pear cider with the ferment stopped by the addition of pear Calvados is then aged in barrel for 10 years with no addition of SO2. This mistelle finishes with 15% alc and has 93 gm/litre residual sugar making this a sensational accompaniment to pear desserts. Paler in colour than the deep apple mistelle this has amazing freshness and is balanced by the ample acidity and bottled without addition of SO2.

Cormé 500ml - NEW
Cormé is a drink of ancient origin produced with corms, fruits of the Cormier (Sorbus Domestica), a tree of the Rosaceae family such as Apple and Pear. The corm is a small pome fruit, yellowish, red or gray in color depending on the variety. It was once valued for its medicinal properties. Originating in the 15th century, particularly in the former province of Maine, region of western France broadly encompassing the departments of Mayenne and Sarthe. The name Cormier will come from the Gallic "curmi" fermented drink, such as Cervoise. South of the Loire, this tree is called Sorbier, from the Latin "sorbere" drink, sorbian fruits. It is the only wild tree that produces large quantities of fruit. In line with Eric’s aim to preserve the patrimony of his region he has started producing Corme which had disappeared from production around the 1950’s. Eric’s version has potential alcohol of 9% which is blocked at 7% leaving 30 grams of residual sugar in this utterly delicious 500ml package.

Pomme Perlant  750ml
Non alcoholic sparkling apple juice made from a blend of varieties and is  just lightly sparkling like all his ciders. Fabulously pure and perfumed and wickedly moreish, bottles of this delicious cider empty remarkably quickly. Gently sweet and incredibly pure. Try some at any time of the day to lift your spirits.

Sydre Brut Tendre 750ml
In France Bordelet offers a Demi Sec bottling of apple, but for our market the wine is called Brut Tendre, having 25-35 grams of sugar per litre.  The acidity of the apples is relatively high and so is balanced by a little residual sugar so that the finish tastes dry to most palates.

Sydre Argelette 750ml
The Argelette, Eric notes, ‘is more winey.  Some vintages have to stay in the cellar longer. Argelette is the type of soil and it's the same 40-40-20 blend of the other apple ciders.’ This tends to have more skin contact, he explains.

Poiré Authentique 750ml
Aptly described by Eric as a ‘Poire de soif’ or thirst quenching pear cider perfect for aperitif or with seafood and cheeses. So pure, so delicious. Awesome at any time of the day.

Poiré Granit 750ml and 1500ml
Produced from pear trees estimated to be about 300 years old. Poiré Granit has 25-80 grams of sugar per liter, yet it doesn't taste particularly sweet.  This is due to the tannin and acidity, which Bordelet says is twice as high as the apple! Stunning as aperitif or with cheese or desserts. With just 4% alc/vol this can be enjoyed any time. Cider simply doesn't get better than this !!

Sidre Nouvelle Vague 330ml, 5 Litre Keg and 20 Litre Keg
Made from a blend of around 20 different apple varieties to produce a classic off-dry cider, perfect for any occasion. This cuvee contains about 15% of Eric’s ‘gourmand cuvée’, Argelette. Naturally gently sparkling and a great companion for many foods especially spicy foods.

Calvados (L16.1982) 500ml - SOLD OUT
‘Eric Bordelet acquired this unique cask, dating to 1982, from his neighbors, the sons of an esteemed local distiller who’d recently died. Nut brown in color, the aromas are especially intriguing: bright, dusty, nutty, and reminiscent of old sherry – but as if the sherry had strangely been made with apples. As it develops, serious rancio notes of antique furniture and grilled walnut emerge. In the mouth, there are dark flavors of burnt sugar, coffee, tar, and grilled apple, and a powdery minerality that carries through the finish. A nonesuch spirit, though some purists will wonder, “Is it Calvados?” It is. (AOC Calvados, 42% abv.)’ Jason Wilson, Vinous, November 2018.