A sommelier by training, in 1992 Eric took over his family's estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high-end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine-maker in Pouilly-sur-Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of Bordelet's estate is the 1.5 hectares of antique varietal apple and pear trees that are 40-50 years old. He plants only true varietal (non-hybrid, non-cross) trees, and the trees are balanced between sweet, bitter and sour varieties. Currently, he has 20 varieties of apples and 14 varieties of pears planted. The orchards are farmed organically and biodynamically, and Eric believes that this is the regimen that produces the best fruit for ciders. Although sweet in comparison with the Brut, off-dry would be the appropriate description for this beauty. There is just enough residual sugar to round out the cider on the palate to make this a remarkable drink for aperitifs or light meals--chicken apple sausage would be ideal!
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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2008 Bernier Chardonnay Vins du Pays Jardin de la France $6.99
2007 Patient Cottat Sauvignon Blanc $10.99
2009 Jean-Francois Merieau "L'Arpent de Vaudons" Sauvignon Blanc Touraine $13.99
Veuve du Vernay Brut Rosé $8.99
2008 Gerard Boulay Sancerre Chavignol $21.99
