Babiole Cidre 2010, Le Pelut
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Pierre's Cider from 2010 falls within his "particularities offering" and naturally we were curious. This cider is made from wild apples grown in the upper foothills of the Pyrenees at an altitude of up to 1000 metres. The apples are harvest in the fall between October & November, selected at a moment when phenolic development and acidity are "most" balanced. Pressing happens directly after harvest. Fermentation takes place naturally, in steel.
How does it taste? Babiole is un-carbonated and bone dry, with exceptional length and minerality reminiscent of salt water. There is a citric, crab-apple like acidity. The nose is more wine-like than cider, notes of fallen leaves, limestone, dewy grass and nori with layers of underripe plum & cedrat underpinned with subtle notes of acetone & bitter green vegetables. A cider to taste and discuss.