Skyborry
Rural Method 2019

Skyborry’s Rural Method is a thirst quenching and deeply satisfying off-dry apple cider. Made from fruit sourced from an organic orchard situated between Hay on Wye and Bredwardine in Wales, this 2019 bottling is the result of years of trial and patient experiment on behalf of brothers Dani and Adam Davies who have been trying to produce a balanced and crisp not-quite-dry cider that had still retained some of it’s natural sweetness after fermentation. The idea was to deviate from the commercial keeving process (look up keeving, it’s fascinating!) and the additions required by that process, and to discover and manage a method where by they could still come to the same result - and, after 4 years, they got there. Welcome Rural Method 2019. Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it.
Photo of Skyborry Rural Method 2019 Bottle
Skyborry’s Rural Method is a thirst quenching and deeply satisfying off-dry apple cider. Made from fruit sourced from an organic orchard situated between Hay on Wye and Bredwardine in Wales, this 2019 bottling is the result of years of trial and patient experiment on behalf of brothers Dani and Adam Davies who have been trying to produce a balanced and crisp not-quite-dry cider that had still retained some of it’s natural sweetness after fermentation. The idea was to deviate from the commercial keeving process (look up keeving, it’s fascinating!) and the additions required by that process, and to discover and manage a method where by they could still come to the same result - and, after 4 years, they got there. Welcome Rural Method 2019. Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it.

Producer

Skyborry
Powys, Wales

For wine people, ciders often get the short end of the stick: it’s the thing we drink in between a few bottles of wine (to refresh the palate) at the end of a long meal (for a bit of sugar) or in extreme haste on train rides, picnic dates, or even first thing in the morning. It’s all to say that ciders are rarely the star of...

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