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This haute-couture perry is produced from 15 different varieties of pear and with the same care and precision as a top quality wine. Definitely not to be missed! More info
Eric Bordelet, a trained sommelier (he studied under the legendary Dutournier and Passard!), took up the reins of the 19-hectare Normandy family domain in 1992. The orchard, which is located near Charchigné, in Hauteville, is cultivated using organic and biodynamic methods. This domain's cider production is exceptional, and truly haute couture. Its Poiré Granit perry takes its name from a rock on which the pear trees grow, lending it an excellent mineral character. The pear trees which produce this cuvée are very old (200 to 300 years), and some fifteen different pear varieties are used. The bouquet is dominated by pear and almond aromas; the palate is well rounded, subtle and attractively long. This perry can be enjoyed either as an apéritif or at the end of a meal.
Mayenne Poiré Granit Eric Bordelet serve at a temperature of 12°C. It will pair perfectly with the following dishes: Tagliatelles aux cèpes, Camembert tiède au caramel poivré, Filet de veau rôti à la moutarde à l'ancienne.
Eric Bordelet, a trained sommelier (he studied under the legendary Dutournier and Passard!), took up the reins of the 19-hectare Normandy family domain in 1992. The orchard, which is located near Charchigné, in Hauteville, is cultivated using organic and biodynamic methods. This domain's cider production is exceptional, and truly haute couture. Its Poiré Granit perry takes its name from a rock on which the pear trees grow, lending it an excellent mineral character. The pear trees which produce this cuvée are very old (200 to 300 years), and some fifteen different pear varieties are used. The bouquet is dominated by pear and almond aromas; the palate is well rounded, subtle and attractively long. This perry can be enjoyed either as an apéritif or at the end of a meal.
An outlier in the world of iDealwine, Eric Bordelet's domain was founded in 1992. After learning from some of the biggest names in gastronomy, this former sommelier took the chance to take over his family's domain. He thus became the owner of twenty hectares of orchards, where he grows around thirty varieties of apples and pears organically, producing unique cider and perry. The notion of terroir matters to this producer, and the drinks he makes are parcel-focused, with cuvées like Argelette and Granit named after the terroirs where they were cultivated. At the domain, harvests are selective and carried out by hand, taking place between September and December due to the large number of varieties. The cider and perry are fermented in vats before bottling with residual sugar. An admirable craft resulting in a product loved by all kinds of enthusiasts, including the iDealwine team!
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