Wild English – Heirloom Series
Wild English is derived from the spontaneous wild yeast fermentation of English bittersweet cider apples grown at Sea Cider, including Dabinetts and Chisel Jerseys. This sparkling amber cider is ultra-dry, robust and earthy, with distinctive tannins in the traditional Herefordshire style. This cider cuts beautifully through charcuterie, sharp cheeses, salty snack foods, Yorkshire pudding, and traditional roast beef.
Certified Organic by PACS 16-259
7.2 % alc./vol.
Size: 750 ml
Alcohol: 7.2 % alc./vol.
Packaging: Clear champagne glass; crown closure; flip top for re-closure.
Earthy, robust and ultra-dry, this cider not for the faint of heart. Named for the wild yeast fermentation of English cider apples, Wild English delivers the country aromas of a crisp autumn day in the orchard. Raise a glass of Sea Cider and indulge in your wild side!
Wild English cider is the real deal. This is the style of cider we loved during our time in Britain but couldn’t find amongst the sweet “alco-pops” sold as cider back in Canada. So, we made it ourselves. This cider is not for sissies and will shake your tree with its robust dryness and the big taste of the English orchard.
As traditional as English cider gets, Wild English is a part of our Heirloom Series of ciders; that is, ciders which are varietal focused. Sea Cider grows many different bittersweet and bittersharp cider varietals, which are high in tannin and deliver earthy phenolic aromas. These cider-specific varietals are used to impart a complexity in the cider that ordinary eating apples cannot achieve. As one of our estate ciders, all of the apples that go into making Wild English are grown, picked and pressed on our certified organic orchard in Central Saanich, British Columbia.
How we make this cider:
We press the apples at the farm in the fall, then let the juice sit to begin the wild yeast fermentation. This initial fermentation relies upon the yeasts that naturally occurs in the skin of the apples. Certified organic English bittersweet apples such as the Kingston Black and the Yarlington Mills are milled, juiced and then the wild yeasts are added to start off the fermentation process. The fermented cider base is then racked once, coarsely filtered and then aged for a few more months before bottling. Thanks to the course filtration the tannins and yeast remain present in the cider, contributing to the bold taste and mouthfeel.
Suggested Food Pairings:
Salty and savoury foods, such as charcuterie, BBQ, curry, smoked flavours, sausage, pickled onions; also strong cheeses, such as aged cheddar, Stilton; buttered popcorn.
Appearance: Gently effervescent, amber in tone.
Aromas/Flavours: Sharp, phenolic, earthy, grassy, apple skin.
Acid/Sweetness: Pronounced acidity, ultra dry.
Mouthfeel: Soft astringency.
Highest award: “Best in Class” at GLINTCAP 2018 (largest cider competition in North America); multiple other awards.