Cidrerie de Verzy is one of the most fascinating side projects to emerge from Grower Champagne, bringing together five talented and iconic Champagne vignerons—Quentin Paillard of Pierre Paillard, Flavien Nowack, Adrien Renoir, Bertrand Lapie and Antoine Bouvet—who collectively chose to apply the same obsessive attention they bring to wine to some incredibly grown apples. Founded as a project among friends, the goal was never to make conventional cider, but rather to treat exceptional fruit with the same philosophy and precision used for serious Champagne. They source organically and biodynamically farmed apples from trees ranging from roughly 30 to an extraordinary 250 years old, grown both locally in Champagne and in the historic cider orchards of Normandy. The fruit is pressed in a traditional basket press before fermenting for up to a year in neutral oak in an old cellar in Verzy, once used by Adrien Renoir’s grandparents. Also interesting is the secondary fermentation: rather than using cane or beet sugar for the prise de mousse, they follow an approach inspired by growers who add fresh grape juice for sugar, but in this case it is fresh apple juice. The cider then spends at least another 12 months on its lees before disgorgement. The result is dry, vinous and remarkably refined, with fresh and baked apple, citrus peel and orchard fruit joined by subtle spice, leesy complexity and a fine mineral edge, with a delicate mousse and a long, refreshing finish. This drinks far more like a serious sparkling wine than conventional cider and is a wonderfully unique project from some of the most exciting names in Grower Champagne. This is a real alternative to Bordelet, which we still love, but is a bit more singular and unique, and should prove appealing to grower Champagne fans. It's a rare find, one of the ultimate crossovers between Champagne and Cider, and a great choice for the upcoming holidays!
Cidrerie de Verzy Cidre (Apple)
Cidrerie de Verzy Cidre (Apple)
Cidrerie de Verzy is one of the most fascinating side projects to emerge from Grower Champagne, bringing together five talented and iconic Champagne vignerons—Quentin Paillard of Pierre Paillard, Flavien Nowack, Adrien Renoir, Bertrand Lapie and Antoine Bouvet—who collectively chose to apply the same obsessive attention they bring to wine to some incredibly grown apples. Founded as a project among friends, the goal was never to make conventional cider, but rather to treat exceptional fruit with the same philosophy and precision used for serious Champagne. They source organically and biodynamically farmed apples from trees ranging from roughly 30 to an extraordinary 250 years old, grown both locally in Champagne and in the historic cider orchards of Normandy. The fruit is pressed in a traditional basket press before fermenting for up to a year in neutral oak in an old cellar in Verzy, once used by Adrien Renoir’s grandparents. Also interesting is the secondary fermentation: rather than using cane or beet sugar for the prise de mousse, they follow an approach inspired by growers who add fresh grape juice for sugar, but in this case it is fresh apple juice. The cider then spends at least another 12 months on its lees before disgorgement. The result is dry, vinous and remarkably refined, with fresh and baked apple, citrus peel and orchard fruit joined by subtle spice, leesy complexity and a fine mineral edge, with a delicate mousse and a long, refreshing finish. This drinks far more like a serious sparkling wine than conventional cider and is a wonderfully unique project from some of the most exciting names in Grower Champagne. This is a real alternative to Bordelet, which we still love, but is a bit more singular and unique, and should prove appealing to grower Champagne fans. It's a rare find, one of the ultimate crossovers between Champagne and Cider, and a great choice for the upcoming holidays!
