In 2017, we experimented with making a single varietal juice rather than a blended product. This enabled us to control the process of producing great quality and flavoursome juice from different apples, such as Jonagold, Falstaff, Discovery and Greensleeves.

Alongside this we have been making natural cider with wild fermented yeasts. This is giving us a better understanding of the microflora of our farm. We can now taste and see each vintage in single bottles, with all the apples picked and juiced while still fresh - the apples that we use never enter the cold storage chain. We are learning how the seasons influence flavours and what differences our interactions with the orchards make.

By controlling the lifecycle of the process, through growing, harvesting and juicing, we are rewarded with the true benefit of a quality product.