Julien Thurel .jpg

- CIDERS -

CIDRE SEC, 'CHAMPETRE'

Cider from Sebein apples grown on clay with silex. 20 g/l r.s. 

Cider from Sebein apples grown on clay with silex. 20 g/l r.s. 

Type: Off dry sparkling

Site & Fruit: Sebein apples grown on clay with silex.

Vinification & Elevage:  Hand picked fruit, aged for 10-30 days. Gently pressed and fermented with native yeast in stainless steel. Aged in neutral oak barrels. Secondary fermentation in bottle, aged sur lattes for a few months before release.

Age-ability: delicious on release and can age for at least 6 years.

Suggested Pairings:  braises that play on the sweet & savory, cream based dishes, cheese, charcuterie, salads.

Notes: This is the driest of Julien's apple ciders and sings of pure apple and saline minerality. 

CIDRE DEMI-SEC, 'NECTAR' 

Cider from Avrolle & Locard apples. 24 g/l r.s.

Cider from Avrolle & Locard apples. 24 g/l r.s.

Type: Off-dry sparkling

Site & Fruit: Avrolle & Locard apples on clay.

Vinification & Elevage:  Hand picked fruit, aged for 10-30 days. Gently pressed and fermented with native yeast in stainless steel. Aged in neutral oak barrels. Secondary fermentation in bottle, aged sur lattes for a few months before release.

Age-ability: delicious on release and can age for at least 6 years.

Suggested Pairings:  Aperitif or dessert. Charcuterie, fruit tarts and cheese. 

Notes: Slightly rounder and richer than Champêtre though still brimming with acid and crunch.

POIRÉ, "PAGUS"

single pear variety - Poire d'Angouisse

single pear variety - Poire d'Angouisse

Type: Off-dry sparkling

Site & Fruit: foraged fruit, single variety of pearPoire d'Angouisse

Vinification & Elevage:  Hand picked, foraged fruit, aged for 10-30 days. Gently pressed and fermented with native yeast in stainless steel. Aged in neutral oak barrels. Secondary fermentation in bottle, aged sur lattes for a few months before release.

Age-ability: delicious on release and can age for at least 6 years.

Suggested Pairings: On its own or pair with all manner of sweet & savory dishes.

Notes: brilliant juicy, crunchy sweet ripe pear and tang.

POIRÉ, "CRU DES LOGES"

Livarniot, Sauge rouge, Sauge blanc, Poire d'Angouisse et Carésie blanc

Livarniot, Sauge rouge, Sauge blanc, Poire d'Angouisse et Carésie blanc

Type: Dry sparkling

Site & Fruit: Several varieties of foraged pears: Livarniot, Sauge rouge, Sauge blanc, Poire d'Angouisse et Carésie blanc

Vinification & Elevage:  Hand picked, foraged fruit, aged for 10-30 days. Gently pressed and fermented with native yeast in stainless steel. Aged in neutral oak barrels. Secondary fermentation in bottle, aged sur lattes for a few months before release.

Age-ability: delicious on release and can age for at least 6 years.

Suggested Pairings: fish or poultry with butter and mushrooms or in cream sauce.

Notes: Cristalline in color and palate - this is a stunner. The pear aromatics are more subtle here than in Pagus, letting the minerality shine. 

 

MELLICIDRE

Fermented with small amount of honey

Fermented with small amount of honey

Type: Off-dry sparkling

Site & Fruit: a variety of local apples & estate honey

Vinification & Elevage:  Hand picked, fruit, aged for 10-30 days. Gently pressed and fermented with native yeast in stainless steel. Aged in neutral oak barrels. Secondary fermentation in bottle with a small amount of honey, aged sur lattes for a few months before release.

Age-ability:  delicious on release and can age for at least 6 years.

Suggested Pairings: Apéritif, dessert or all manner of sweet & savory dishes.  

Notes: Woodsy, ripe apple, beeswax and red fruits. Clean, rounded palate with lingering herbal, honeyed notes and beeswax texture.

CYDROMEL

Fermented with significant amount of honey for 6mo

Fermented with significant amount of honey for 6mo

Type: Triple fermented dessert wine

Site & Fruit: foraged apples and estate honey. 

Vinification & Elevage: Fermented and aged between 2 and 3 years in oak barrels.

Age-ability: Holds up months after opening and will age for at least a decade.

Suggested Pairings:  Treat like a Sauternes or Tokaj with classic pairings such as foie gras or sip as a digestive.

Notes: Intense herbal & honey notes with a richly textured mouthfeel and long, honeyed finish. Bright acidity off-sets the sweet, inviting sip after sip. 

Julien Thurel

Loiret

Certified Organic & Biodynamic

Julien Thurel, a woodsman and ornithologist, has been making foraged and organically farmed pear and apple ciders since 2012. He had devoted the 3 preceding years researching local apple and pear varieties, selecting the ones best suited to the clay, limestone and silex soils and that would lead to delicate yet aromatically complex ciders. All of the varieties are local to the Pays Gatinnais and Sancerrois. Julien grafted and planted his orchard himself and while he lets the orchards mature, he is making  his ciders from foraged fruit he in sites he has been studying for years. All his fruit is grown without chemicals and hand harvested, a rarity for cider production. He makes 3 passes throughout the season and ages the fruit on organic lattes in a sheltered outdoor spot near his cellar that gets eastern wind. The aging can take 10 days to a month, depending on varietal and vintage. This further concentrates the flavors and facilitates a better extraction at pressing. Each varietal is pressed and fermented separately in stainless steel with native yeast. The juice is then blended before ageing in neutral barrel. Secondary fermentation in barrel. No sulfur until bottling, with a  max of 15-20mg.