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B. United International Inc. >
Producers >
England >
Gwatkin Cider & Perry |
CAMRA's National Cider
Champion Cider Maker of the Year 1995 & 2002
(Supreme Champion Cider of the Year)
Dennis Gwatkin:
"A traditional farmhouse cider and perry, all made from local old fashioned types of apples and pears. No additives of any kind. Made in oak barrels and left to mature until ready to drink, all the ciders are still as they would have been in the olden days. We aim to make cider as it would have been done hundreds of years ago, to the modern way and without spoiling it."
Elaboration of Cider & Perry:
Once described as a forest of fruit trees, Herefordshire is known for its cider and perry. Many farms still have their orchards, the main concentrations are in the area around Much Marcle, between Tenbury Wells and Bromyard, in valleys of the Severn and Avon and the Malvern Hills.
Moorhampton Park Farm is still (also) a very traditional farm on which Denis' father and uncle still work. Both businesses co-exist on the very same site. Denis grows much of his own fruit on the family property orchard though sources some from other growers, some trees on private property. Annual production 2002: 6000 gallons; all bottling of 750ml format is done on site by hand. As of early 2003, Denis was putting in a very attractive Welcome Center as well as a cozy, separate tasting room.
Fermentation conducted solely by yeasts found naturally on the apple skins. These wild yeasts are very distinctive to each cidermaking area (Gloucestershire, Herefordshire, Somerset and Devon) and thus define the character of the ciders produced there and of which cider apples thrive.
The Golden Valley, where Gwatkin is located, lends a uniqueness and "signature" to the Gwatkin line. Only a trace of sulfites (3 ptm) is used to counteract bacteria. Denis states that the soil makes a huge difference in the quality and the characteristics of the fruit, much the same as with wine grapes. His general rule of thumb is that the sweeter, and richer the cider, his choice for maturation is rum barrels. For all other ciders and all perries, he chooses whiskey & brandy barrels. High acid level and high alcohol 7.5% +/- keep shelflife long.
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| Picture: Gwatkin logo drawing of historic milling technique |
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