Many Rivers is our little nod to the wonderful oxidative wine styles of the Jura in Eastern France.
Egremont Russet, wild-fermented in oak and flor-aged for three years, is far from typical cider making, even for us, but it's resulted in a cider that is as fascinating to drink as it was risky to make.
Staw yellow, it takes a little time to open in the glass, but when it does finally unfurl, it's all beeswax, bruised apple, toasted nuts, pineapple and fenugreek.
In the mouth it's bone dry, juicy yellow apple, cut through with lemon zest and lime pith, walnut, and dried apricot. It has a very slightly earthy undertone, fine acidity, and a sort of "olives in brine" salinity at the finish.
Unique, and delicious, and excellent with cave aged hard cheeses, and baked, herb-stuffed fish.