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Eric Bordelet would become the biggest name in pear cider only after a long, respected career as Chef Sommelier at Michelin-starred restaurant l’Arpege in Paris. His family had orchards in Normandy at Château de Hauteville, transitioning their 19 acres into biodynamic agriculture and planting an additional 7 more. Eric's cider production is from pre-French revolution apple and pear orchards of "heirloom" varieties planted in granite and clay soils. He has more than thirty “heirloom” varieties of apples and pears planted in his orchards, which contribute to the complexity one finds in his ciders. All have a gentle mousse, and though they vary in the amount of perceptible sweetness on the palate, across the board the ciders of Eric Bordelet are defined by their beautiful balance, taut acidity and a complexity that rivals great wines. The “Poiré Granit” is a reserve bottling made from pears from 300-year-old trees that have never seen any sort of chemical treatment. The resulting perry is beautifully complex and dry with tons of minerality and length.