Fine Dry Vintage

£42.00

Tax and Shipping included

Our straight-up, off-dry bottled cider. Bold, tannic and complex. Cider’s Bordeaux.

6% ABV
Bright, sparkling
Dry (in fact just off-dry)
Suitable for vegans and coeliacs
Contains sulphites

Product Information

6% ABV
Bright and sparkling
Dry
12x 500ml bottles
The price includes VAT and delivery
Suitable for vegans and coeliacs
Contains sulphites for freshness

Tasting Notes

Nose: Spices, leather, toffee

Mouth: Bittersweet apple, orange peel, boozy fruit cake, woodiness, green grass with a gentle astringency

Finish: A long, baked apple finish with some slight bitterness that makes you feel like taking another sip

Food Pairing

To start, Fine Dry Vintage will pair well with something earthy like a beetroot and goats cheese salad or rustic like a terrine.

For mains, the bold tannins will cut through fatty foods and meats, particularly lamb chops, pork or duck. The bittersweet apple character will also compliment a mushroom risotto, and the acidity can work well with a fish dish – moules marinière is a winner.

For desert the tannins stand up to the bitterness of dark chocolate.

When it comes to cheese, there is no better combination. Fine Dry Vintage will work well with the umami of a parmesan, something bold like a Colston Basset Stilton or smokey like Smoked Little Hereford from Monkland Cheese Dairy.

Please note our online shop is now closed for Christmas and New Year. Any orders will be dispatched in early January. Wishing you all a Happy Christmas from Robinsons Cider

In The Orchard
All our fruit is unsprayed.

We only use low intensity, traditional orchards local to Herefordshire and the Teme Valley.

We take the orchards whole, with a mix of traditional cider apple varieties: Dabinett, Yarlington Mill, Foxwhelp, Tom Putt, Kingston Black and Harry Masters Jersey to name a few. This gives a rounded and balanced flavour.

Some of the varieties present are no longer grown commercially.
In the Cider Works
Robinsons Fine Dry Vintage cider is pressed, fermented, matured and blended in a traditional way.

Fine Dry Vintage undergoes a long, slow fermentation of three or four months, depending on the weather.

It is then matured “until the cuckoo comes”, usually in about April or May and often six months longer in stainless steel tanks before being carefully blended and bottled.
In the Glass
Just off-dry with mellow tannins, rich colour, deep apple flavour and a long finish. It's hard to find a more pure expression of Herefordshire and the Teme Valley.

Have a look at the tasting notes and food pairings above for more information