Harvesting apples for our ciders takes place over a two month period. This year the earliest apples to ripen are the Howgate wonder and Bramley apples that we are using for the Traditional Method Sparkling Cider. Later we will collect the cider varieties used in the orchard blends.
This year the apples are enormous and beautifully ripe. The Howgates are as large as grapefruit and have a rich red colour. The Bramleys have picked up plenty of colour and in late September still have the marked acidity that will give structure and vibrancy.
All our fruit is hand-picked and carefully placed in apple boxes before being delivered to rest for three weeks to allow the starch to convert to sugar before we begin the milling and pressing to release the juice that we will ferment into our 2014 vintage sparkling cider.