Importer’s Notes:

This cider is named for the grandfather of Gregoires wife. It is blended from up to 30 varieties of apples with the goal of balancing freshness (acidity) fruity/floral aromas and tannins. The apples are harvested between September and mid-December once they have fallen to the ground. Gregoire uses an old press built in 1954 that was designed to be mobile so that it would make the rounds from farm to farm during and after harvest time. It extracts only 50% of the possible juice and takes two hours to clean in between pressings, so it is not practical, but for Gregoire the results justify the pain. The fermentation occurs from indigenous yeasts and the cider is bottled without the addition of more yeast. It finishes its fermentation in bottle over the course of at least 3 months.