We recently tried a wonderful range of cyders from a luxury estate called The Newt in Somerset. They have recently won an award for being one of the best hotels in the world, and more recently started making their own cyder with the ambition to be the best in the UK.
Subsequently over the last six months their reputation has exploded, with the BBC visiting the estate three times and publications including the Financial Times, Country Life and the Observer having written wonderful things about them. Michel Roux Jr is a big fan and so are we!
We have three of their cyders in stock and they are all seriously good.
The Dabinett is the first of the single varietals to transition to the new larger format bottle. This is of medium sweetness, and the cyder maker has adopted red winemaking technique in the production process. He's used large French oak casks to give the cyder slow oxidation, and through doing so it has created amazing vanilla caramel notes as well as some delicious nuttiness.