In 1992, Eric Bordelet, previously sommelier at Arpege, Alain Passard’s 3 stars restaurant in Paris, took over his family’s estate in Normandy. With the support of his close friend, the iconic vigneron Didier Dageneau from the Loire, he began producing artisanal ciders and perry that earn closer comparisons to fine vintage wines. Over the years, he has revolutionised the cider industry by bringing it into restaurants, high-end wine shops and export markets around the world. He uses the old French spelling for cider,“Sydre” and “Sidre,” to name his bottling. The core of Eric’s estate is a 3 ha of ancient, heirloom varietals of apple and pear trees that are 40-50 years old. In 1992, he began planting 7 ha of young apple trees and five hectares of pear trees. He plants only pure varietal trees (non-hybrids), which are balanced between sweet, bitter and sour taste profiles which are essential for producing ciders of character. Currently, he works with 20 varieties of apples and 14 types of pears—a true master of his craft. Situated on schist and granite bedrock with silt and clay soil, he farms his orchards organically and biodynamically. Every fruits were handpicked and no chaptalization is ever done.