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Wilding Cider
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Wilding Cider is Beccy & Sam Leach, once of the great Birch restaurant in Bristol. Now, they have turned to producing wonderful small batch cider in Somerset.

Babouche is made in the ancestral method, and is a dry sparkling cider from 2019. The blend is built around Dabinett (55%) and Browns (30%), with a little Chisel Jersey (15%) to add structure. Aromatically this is pretty classic Dabinett, with orange flesh, orchard floor, leathery tannins, with Browns bringing its distinctive light fruity character and lovely acidity. Each variety is pressed separately and blended as they are ready, fermentation is done all together in stainless steel before bottling to finish the fermentation in the bottle. A year is spent on the lees before hand disgorging. As with all of our ciders, the fruit is hand picked from old traditional orchards, fermented with wild yeasts and without any additions of sulphites or anything else. There is a light sediment left over from disgorging, but it drinks well. Great as an aperitif, or with fried food like fish and chips, it's also great with oysters. Drink chilled but not too cold.