Eric Bordelet Cider Offer 2021

Known more as a cutting-edge cider maker, Eric Bordelet was a top sommelier at Arpege in Paris, before returning home to Normandy in 1992 to take over the family business. He biodynamically grows more than 20 apple varieties and 15 pear varieties. JASON WILSON,

Poire with a chocolate tarte. Argelette with a tarte tatin. Either of them with a flaky caramelised pastry and almonds of a galette des rois. SEBASTIAN GAUDARD,

Purity, perfect balance, a long finish, complex aromas…the ciders and perries of Eric Bordelet are just like wines. ANTOINE PETRUS, sommelier


Bordelet’s ciders are amongst the greatest on earth. They’re tactile and pure with verve, reminiscent of fine German Rieslings – both dry and off-dry styles. Detailed and nuanced, but most importantly they are delicious.

Located in southern Normandy, local lad Eric Bordelet returned home in the 90s to set about applying what he’d learned in the wine world to the region’s apples and pears. Eric had climbed to the top of the Parisian wine scene, working as a sommelier at the revered Arpege, Alain Passard’s three Michelin starred restaurant.

Wanting to try his hand at winemaking, his friend and mentor Didier Dageneau steered him back to his Normandy roots. Bordelet’s parents had bought a farm in 1963 with its origins dating back to 1922.  With a kaleidoscopic treasure trove of old apple and pear orchards, Bordelet set about converting the estate to biodynamics and identifying and replanting heirloom varieties.

Attention to detail is a strong undertow at Bordelet. While biodynamics is embraced, all the fruit is hand-harvested in small baskets to avoid bruising and oxidation before fermentation. The traditional and natural ‘methode ancestrale’  is adopted – using only natural sugars from the fruit. Unlike other ciders, these have a lazier bubble that rolls gently across the palate, allowing the pristine fruit to take centre stage.

Bordelet has been a riveting shake-up for the cider world. His ability to imbue fineness, detail and impeccable balance into his ciders is remarkable. Many of his wares are poured at some of the best restaurants around the world – if you need convincing we’re currently pouring the Poire Granit at Bellota.

We’ve chosen three of our favourites from his range – Sydre Argelette (savoury apple cider), Poire Granit (off-dry pear cider – 5% alc) and his new release 2010 Mistelle de Poires (poignant dessert wine). We’ve sharpened the price on these if you’d like to buy them singly or in packs.  But the best value lies in the Sample 6 Pack – over 20% off. You’ll get two each of the wines above.

With Easter coming up this would be a perfect pack to take with you. Drink the Argelette as your aperitif, it’s the driest and most textured style.  The Poire Granit is without peer when it comes to a cheese wine in terms of flavour and versatility. A ripe and oozing Brillat Savarin, or a salty blue like the Berry’s Creek Riverine Blue from Gippsland are two delectable matches. And the very special poire mistelle from 2010 is a resplendent match for an apple (or pear) Tarte Tatin – the flaky caramelised party type as Parisian Patissiere Sebastien Gaurdard mentions above.