Craigies Cider is an Irish independent cider maker based in the rolling hills of Co...
Wicklow. It is owned and run by Simon Tyrrell and Angus Craigie, who each bring different skills and expertise to the business. Angus looks after the processing and logistical side, while Simon has spent 20 years importing and making wine. Following a two year wine production diploma, Simon returned home and decided to apply his newly gained expertise to apples rather than grapes. Both believe that Irish cider achieves its greatest complexity as a blend, with each variety adding a component that ensures the sum is stronger than the individual parts. They also strongly believe that their ciders should reflect the year in which the fruit was grown, so only produce vintage ciders.
The fruit was sourced from a select group of dedicated growers within the premium apple-growing regions of Waterford, Tipperary and Kilkenny. In 2013, Craigies invested in their own orchard on Ballyhook Hill, with the intention of supplementing the fruit obtained from growers.
Despite the early warm start to 2012, with rainfall recorded between 30-150% below average, Spring was the coolest since 2001. This cool period induced late flowering, while the difficult conditions and lack of pollinators resulted in yields being reduced by as much as 60%. However, this smaller crop, coupled with short heat bursts in September, helped achieve overall ripeness. The use of ‘Katy‘, the dessert apple, was justified in 2012 due to its early ripening tendencies, meaning the first crop was processed during the first week of October. The bulk component of the blend, the ‘Dabinetts‘, were smaller in size than usual resulting in more tannins.
The final product was both unfiltered and unfined, aimed at retaining fruit purity and expression. Each variety was handled separately, first being washed and broken down to a pulp, then pressed using a traditional, vertical cider press. Juice was left to settle for 24 hours, before fermentation in small, 1,000 litre tanks at low temperatures to preserve fruit characteristics. The cider was crafted as a sparkling product, produced in the Breton style, receiving pressure-carbonised treatment after blending.
Amber in colour with a nose of red apples, orange peel, cinnamon and caramel. The cider is medium in body with fine tannins, refreshing acidity and flavours that persist to a long finish. The integrated structure renders it an exemplary food partner as well as a refreshing, stand alone beverage.
|Winemaker||Simon Tyrrell & Angus Craigie|
Liberty Wines customers can order this wine directly from us.