Bordelet cider - to age or not?

WINE TALK
1

On a whim, I just picked up a bottle of 2011 Eric Bordelet “Poire Granit” pear cider as an inexpensive and unique way finish up a mixed case. I’ve not had any “good” cider before, and was wondering if this is something that a) should be drunk near term, b) requires age to show properly, or c) can age successfully, but doesn’t strictly require it.

Part of me wants to open it when it arrives just to see what it’s all about, but I still want to give it an opportunity to show properly. If it should be held, any thoughts on how long?

Thanks!
Jeff J

2

I’ve aged Farnum Hill cider for a few years (fwiw, their “Kingston Black”, which, unlike the Bordelet is dry as a bone).

It survived, but I don’t think it improved. It lost much of its overt-appleness; I served it blind to a group and it took a minute or so before someone called out, “wait, is this cider?”. But it got VERY funky and without the fruitiness, it seemed unbalanced by its ultra-high acid and the fair dollop of tannin.

I think its certainly possible that a cider could age, and age well. But they ones commercially available are all made for current drinking, so the blending to achieve fruit/acid/bitter balance is designed for consumption on day 1, not day 700. They fall out of balance.

3

Don’t know if it will improve with age, but don’t miss out on enjoying this while young. If you want to age it my suggestion would be to get another bottle to leave in the cellar. It’s inexpensive enough to try one now and one later.

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4

Are the Bordelet’s sweet? I’ve yet to try one, but would hesitate if the RS is too high.

5

The Poire Granite is not sweet. There may be a tiny bit of RS but it is sec-tendre in style, not even demi-sec, if that makes sense. I guess I should check in on my 2009 bottle of this if the 2011’s are out now. Perhaps it will answer the question of what some brief aging can do to this wine.

6

Nope. Dry and delicious. They are on the list at Ripple, so you missed out when you were here! I bought a few bottles from K&L recently.

7

Not sure what the precise question is. But, around 2005/6 I bought a case of Sydre Argelette. I still have a few bottles…not by plan, but no regrets. Though a couple have been over the hill, a bottle last Friday was superb…darkish and dryer than before…with lovely apple taste and plenty of sparkle.

I think they do change and can age a bit, though I am not familiar with the Granit. I do have the Cidre Doux and Poire Authentique from 2008-9 vintage, and I see no benefit to aging them, as they are lovely now.

Also, had a Farnum Hill Farmyard (their cheapest) as an aperitif this weekend; people, including me, loved it. I like it better than their more expensive ones, which I find a bit too dry/lean for my taste.

8

I just got a few cases of this from Envoyer. My non-wine drinking family members friggin guzzle this stuff. It is quite good though. To non-answer the OP, b/c said family members guzzle this stuff, I have not been able to age it. Perhaps this year I’ll hide a bottle.

9

Kingston Black has a lot of vintage variation, b/c it’s single variety. You see the same phenomenon from West County, IMO, b/c they are single variety as well. The Farmyard and the Semi-Dry/Dry etc… bottlings from Farnum Hill are blended to a more consistent house style (and now the leftovers are bottled as the “Dooryard” line).

At Cider week, I finally got to taste some Foggy Ridge; they were excellent, and highly recommended if you like the slightly sweeter Farnum Hill varieties. Bellwether, one of my favorites over the last year, showed up with a couple of really bretty bottles; don’t know what happened there.

10

The Poire Granit is stunning. It comes from 300 year old heirloom trees and has so much depth and complexity. Drink one, and then I dare you to age them after that. You stand no chance :wink:

But to answer you question, there’s no point. They don’t get better. Best to drink them young at optimal freshness.
Reisetbauer is another one that makes impeccable Cider, as well as Eau de Vie that is unreal (along with some quite odd and funky flavors).

11

Thanks for all of the replies. It sounds like there’s no need to age, nor necessarily even any benefit. So the right answer for me is to drink up for now, decide if I want more, and then maybe stash away one or two of the potential second round as an experiment.

12

What you of all people have not tried this? In your case, I would hold for a couple years. But regardless you have to try!

13

The wines have some fat (Poire Granit tastes like butter poached pear to me), but I wouldn’t age them like I might a riesling. A year or two at the most, if you wish a less intensity.

As stated, no other way to know than to try it.

14

We were in Charlottesville in August and had some Foggy Ridge at a restaurant…have no idea which one. I found it a little simple and too sweet even for my taste. Other than Bordelet…I’ll stick to the lesser priced Farnum Hill: Dooryard and Farmyard. They are more to my taste and are , IMO, better values. I tried them all in the last two years. Some are too dry for most people…including me.

And, we can get the Farnum Hill at the State Store off 95, which we pass on the way to Maine…which is also a plus.

15

What restaurant in Charlottesville?

16

Shebeen-- South African cuisine.