2025 Banda Cider 6 pack

A collection of six ciders from 2025, including:

2 x Cider of the Arve #2

1 x Cider of the Arve #1

1 x Dolerite Dry

1 x Pommette

1 x Still

 

Cider of the Arve #1:

A medium-sweet sparkling cider, harvested in autumn,  pressed in winter & bottled at the end of spring.

Bulmer’s Norman, Foxwhelp, Yarlington Mill & Fréquin Rouge grown at Our Mates' Farm in Geeveston

A deep mineral character, concentrated and rich in flavour. Reminiscent of macerated strawberry, dried apricot, tropical fruits  & poached pear

A warm growing season resulted in harvesting perfectly ripe bulmer’s norman & foxwhelp in April. closely followed by yarlington mill in may & a touch of fréquin rouge harvested in June

All fruit was processed in June after curing at an ambient temperature for up to 6 weeks.  extended maceration before extraction with rack & cloth press,  disgorged after 10 months on lees

500 bottles produced 

*exclusive to The Agrarian Kitchen & webshop

 

Cider of the Arve #2:

A medium-dry sparkling cider, harvested in late autumn through to winter, pressed in winter and bottled in spring

Yarlington Mill, Kingston Black & Fréquin Rouge grown at Our Mates’ Farm in Geeveston 

Refreshingly dry, with intense notes of toffee apple, pineapple & fresh leather,  carried beautifully by bright, chewy tannin a warm and dry season, with incredible fruit set and quality

Harvest of the yarlington mill for this cuvée began in late may from the bottom block at our mates’ farm, followed closely by kingston black. Harvest was wrapped up on the winter solstice, with a late harvest of perfectly ripe fréquin rouge from trees which had dropped all their leaves, allowing the bright winter sun in to finish ripening the fruit 

All fruit was processed together at the end of June, after 2-4 weeks of curing at an ambient temperature 

extended maceration over 24 hours, before extraction with a rack & cloth press, disgorged after 10 months on lees 

800 bottles produced

 

Dolerite Dry:

An extra dry cider, harvested at different periods throughout our long autumn, pressed at the end of June and bottled in the spring of 2025 

Sturmer Pippin, Yarlington Mill, Bramley & Fréquin Rouge grown at Our Mates’ Farm in Geeveston incredible brightness and fresh character, thanks to the use of the culinary apple, sturmer pippin. 

An intense mineral character, accentuated by saltiness and gentle notes of peach & passionfruit. 

A cider heavily reflecting its terroir; grown on dolerite and mudstone, confidently carrying the  mineral elements to the glass. 

All fruit was processed together at the beginning of July, after 2-8 weeks of curing at an  ambient temperature minimal maceration over 12-24 hours, extracted with a rack & cloth press, disgorged after 6 months on lees

900 bottles produced

 

Pommette:

A medium-dry cider, harvested in the autumn and pressed in winter after extended time curing. bottled in the spring of 2025

Huon Crab apples (25%), Cremiere (25%) & Yarlington Mill (50%) 

Light in texture with incredibly bright fruit character and lovely acid.  Reminiscent of rose petals, macerated strawberry, sour cherry & star anise

Huon Crabs harvested from a wild orchard in lymington owned by the magnus family; passionate breeders of cultivars related to this mother tree 

What a pleasure it has been to weave crab apples into our ciders.  This red fleshed beauty has remained colourfast; providing an incredible red hue to the cider. The crab apples were harvested first, on the 14th of march in what we generally experience as our peak summer weather down south.

Stored at an ambient temperature for 10 weeks, the development of flavour over time was astonishing 

Structure and depth was achieved by blending the perfumed and bright juice from the crab apples with Yarlington Mill & Cremiere bittersweet cider apples 

Extracted with rack & cloth press 

250 bottles produced

*only available for purchase in our mixed 6 packs

 

Still:

An off-dry & bittersweet cider, harvested in the autumn and pressed at the beginning of  winter after extended time curing.

Bottled in the summer of 2025 an orchard blend of Somerset Redstreak, Michelin, Yarlington Mill, Kingston Black & Foxwhelp cider apples. Napoleone & Josephine perry pears & french crab apples 

From the Red Sails orchard, by the water in the channel. Cider trees were originally planted in 1980, with 125 year old napoleone perry trees surrounding the property full bodied, with incredible length & lovely bright acid, complemented by fine tannin. 

Notes of fresh pear juice, chamomile bush, rose and stewed apple. a lovely mineral character, accentuated by working with fruit grown right by the sea. 

It would be nice to avoid saying that this cider drinks like a wine, but it truly does.  wonderful generous body, alongside bright acid and tannin. a new concept to many in Australia, however still cider is a mainstay in its’ cultural home of England. A gastronomic beverage, able to be enjoyed over many days.

Extracted with rack & cloth press 

400 bottles produced