Welcome to the EVER exciting world of Québecois ciders – with one of the coolest projects around! Through their minimal intervention ciders, Cidre Sauvageon showcases not only organic apples and pears, but also locally grown, produced and foraged ingredients that illustrate the dynamic flavours found growing around Montréal, Québec.
The people behind Cidre Sauvageon are Pauline and Raphaël: a fermentation power couple whose formal training was in viticulture and winemaking – in Burgundy, no less, at some of the top biodynamic estates in this hallowed region. Their journey took a turn when they moved to Québec, initially with the intention of making their own wine, and instead fell in love with the expressive and terroir-driven regional ciders that they soon discovered. We’re so glad that their trajectory changed course in MTL, because they delve into some really adventurous and delicous co-ferments and infusions that are unlike anything we’ve ever tasted before. They’re an utter delight, and we’re thrilled to introduce them to Ontario!
The heart of Cidre Sauvageon is the organic orchard, which Pauline and Raphaël took stewardship of in 2020, at Reuben Bleu farm. As it happens, the owner of Reuben Bleu, Caroline Tardif, was looking for someone to take over the orchard, which was planted by her late husband, Jean-François. Located in Mercier, QC (a very short drive south from Montréal), the orchard boasts more than 150 varieties of apples, and many varieties of pears, plums, and other berries, fruits, herbs and more (sea buckthorn, Japanese quince, currants…): an ecosystem of edible species that were planted by the late Jean-François to help increase the orchard’s biodiversity. To continue his legacy, Pauline and Raphaël have continued this pursuit by adding beehives and bird and bat roosts. They also purchase apples from two other nearby organic orchards.
All together, these ingredients give Pauline and Raphaël the inspiration for ciders that are equal parts expressive and playful. Everything is brought back to their processing facility/cidery located in Montréal’s Centrale Agricole – the largest urban agriculture cooperative in Québec. Each cider is crafted with absolutely minimal intervention (no inoculation, no filtration, no additions, no adjustments. etc). And a variety of cuvées are made – some recurring, some as new ideas that just happen once, or that will evolve each year.
Past projects have included foraging local fruits (crabapples and more!) around Montréal, as well as sending out a call for locals to get in touch if they wanted to unload any excess fruit they might have – with an aim to limit waste while promoting the fruit that grows naturally in Montréal; the result was an aptly-named cuvée called Métropolis. Most recently, they partnered with Alcyon, a conscientious, family-run Québecois salt-maker located in the Magdalen Islands in the Gulf of St. Lawrence, to produce Salange: one of their infusion apple ciders that we’re so excited to share in Ontario in Summer 2024!
FUN FACT: Pauline and Raphaël tapped Montréal-based illustrator, Mathieu Labrecque to come up with the designs for the Cidre Sauvageon labels, based on each cider’s profile!
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