A bottle-fermented sparkling cider flavoured with English nettle, made from hand-picked apples grown on Hush Heath Estate. Named after our Producer's son, Jake.
Tree ripened Cox, Bramley and Russet apples are fermented at 16°C using wine yeasts in our stainless steel tanks by our celebrated winemakers. Secondary fermentation in bottle using the Traditional Method provides this unique cider with a fine mousse. It settles in bottle for two to three months before disgorging, when a dosage of subtle English nettle cordial is added to complement its crisp apple character.
Apple Varieties: Cox – Bramley – Egremont Russet
Appearance: Pale gold with green tints.
Nose: Expressive, clean and crisp with aromas of green apple, spring blossom and a subtle hint of nettle.
Palate: Juicy and moreish, with notable low alcohol, refreshing acidity and delicious apple flavours. The mousse is the defining feature in its finesse and lift. Serving Temperature: 8°C
Ageing Potential: Drink young for best enjoyment.
Food Pairings: Excellent on its own or as an aperitif and also works well with cheeses, antipasti, and fruit.