L'Herbage Cidre de Normandie is a cider offering from Cyprien Lireux, one of the youngest cider makers in France. Made with traditional French cider apple varieties grown in the Pays d'Auge region of Normandy, all hand harvested from untreated high-stem orchards. L’Herbage is the name of the family orcharrd, where Cyprien fell in love with apples as a boy - making it a micro/single orchard selection.
The cuvée (blend) is two-thirds sweet/bittersweet apple varieties (Boudin, Douce Moen, Douce Coelinier), one-third tart (Petit Jeanne and René Martin), and a bit of bitter varieties (Frequin Rouge and Marie Menard). After picking, the apples undergo a long maturation (2-4 weeks) in wood crates before pressing. Slow fermentation with native yeasts to fully express the aromatic potential of the fruits. The primary fermentation is stopped before bottling, leaving residual sugar in the bottle for a couple months while natural secondary fermentation occurs. No additives or sulfites.
This cider is absolutely delightful. Semi-dry cider with balanced tannins & acidity and flavor notes of fresh bittersweet juice, baked pineapple, lemon & lime zest, and a fresh-water (petrichor) and soft mineral finish.
About Pays d'Auge: The Pays d’Auge in Normandy straddles the départements of Calvados and Orne and is known for agriculture - specifically apples and dairy. Pays d’Auge has been granted appellation contrôlée status for its cider and calvados
About Cyprien Lireux: At age twenty-four, Cyprien Lireux had completed business school but longed to return to the land, working the orchards as he had as a child with his father and grandfather. Under the tutelage of Etienne Fournet at Domaine des Cinq Autels, Cyprien learned and honed his craft before starting his adventure in cider in Normandy, on the border between Pays d’Aige and the Pays d’Houlme. When he began (three years ago), Cyprien owned only his grandfather’s orchard plot but knew of other traditional, abandoned orchards in the area, which he now brings back to life, safeguarding the local varieties and living heritage.
