domaine lesuffleur 2020 'cerqueux' pear cider
domaine lesuffleur 2020 'cerqueux' pear cider
Configuration:(2 x 750mL)
Winery: Domaine Lesuffleur
Appellation: Normandy, France
Philosophy/Farming: Organic
Pear Variety: A blend of heritage pear varieties, coming predominantly from one tree that is about 150 years old, from Benoît’s uncle’s orchard outside the neighbouring town of Cerqueux.
ABV: 5%
Why we love it: The 2020 is only the fourth vintage of Benoît’s pear cider, which he makes in microscopic quantities (just 600 bottles produced). Pears are thinner-skinned and generally more acidic than apples, and this poiré is in line with those qualities: While concentration is still here, the flavours of Cerqueux are more delicate and bright than those of the Lesuffleur apple ciders. It’s gorgeous on its own, and would be an exciting addition to a spectrum of fresh, local summer fare.
*** PLEASE NOTE that the 2020 allocation is now sold out. Don't hesitate to get in touch if you'd like to reserve an allocation of the next vintage!***
What is Keeving Method?
To put it simply, Keeving Method is a very old, traditional way of making a richer, sparkling cider with a touch of residual, balancing sugar left over. This gentle ratio of sugars with more tannic apple varieties (such as Benoît uses) is what creates such a gorgeous balance of structure and flavour in traditional Normandy ciders.
In Keeving Method, the apples are brought to the cellar, where they’re crushed into pommace. That pommace is allowed to rest, sometimes for weeks, to “brown” (begin to oxidize). The browned pommace is then pressed, and the juice settles for a couple of days. A châpeau brun (“brown cap”) forms at the top of the juice during this settling process. In large part, the châpeau brun is comprised of much of the nutrients that the indigenous yeasts would feed on – meaning that the fermentation won’t fully complete, and a touch of the natural sugars of the cider will remain in the final product.
From here, the châpeau brun is removed, and the remaining juice is bottled to undergo fermentation inside the bottle. At Domaine Lesuffleur, the bottles are left for a minimum of 24 months to age.
