Prospect Orchard 2019 Pét Nat - Welsh Mountain Cider
Deep gold-orange with great complexity reminiscent of orange peel, peaches and hints of cinnamon. Soft tannins and crispy acidity are joined in a light perlage extending to a bouquet of fresh grapefruit, lemon, nectarine in charred wood flavours in the palate. Remarkable intensity of pristine fresh fruits in a silky texture on the finish. Although some residual sugar was left before the end of fermentation, this is a dry cider. A must try Welsh cider.
I paired it with vegetarian Ravioli butter sage and nuts. The creamy and buttery texture of the dish can be neutralized by the crispy acidity and the complexity of the fresh fruits in the finish.
Welsh Mountain Cider is a ciderworks, museum orchard and tree nursery situated at 1150 feet/351m. in the Cambrian Mountains of Mid-Wales. Chava and Bill have collected a total of 450 varieties in 6 acres/2.4 ha. Plot into the highest altitude Ciderworks in Britain. The core values are embodied in small scale sustainable agriculture on marginal land, promoting natural cider production with low intervention. They offer grafting services (sales of clones, rootstocks and trees) as well.
Ciders are fermented naturally with its ambient yeast at cold temperatures over winter.
The cider and perries are 100% juice fermented with native wild yeasts, unfiltered, unpasteurized and no added sulphites. Maturation time is between six months to two years, including cellaring in the bottle for up to ten years, depending on the cider. The average alcohol content is around 6.3% abv.
*In the 14 best British ciders by Angela Youngman at Independent.
*“They are without doubt the best ciders I have ever tasted anywhere in the world”
— Joe Wadsack, Drinks Coach UK
*”...The best I had is from Welsh Cider Mountain” by James Martin, Chef and Broadcaster.
*Cider Pippin Pét Nat 2020 won the bronze medal at IWSC 2021 in London.
Food with Susi
Pippin Pét Nat 2020 - Welsh Mountain Cider
Light gold, in which the vibrant nose releases notes of fresh cucumber, lime and a discreet note of nuts, amplified even further along by herbaceous notes of asparagus, spiced with black pepper and liquorice in energetic citric notes of lemon and lime in the finish. Lightly buttered marked by gripping tannins and energetic fresh acidity. A stimulating Welsh Cider.
James Martin inspired me to cook his “Lamb ragoût” that he cooked during his show “ of South Wales on ITV “Island to Highlands”. Although the pasta sucked in all the jus of my ragoût, this was exquisite and perfectly paired with Pippin Pét Nat.
*Single varietal cider from late harvested Cox’s Orange Pippin.
*Winner of bronze medal at IWSC 2021 in London.
Pairings from left to right: Lamb ragoût, Ravioli butter sage and nuts, Fusilli al pesto.