Hi Andy,
Chris and Caro Brown have devoted their cidery to the production of cider using the French Methode Traditionelle as would be used for champagne. They have taken the same sparkling wine techniques and approach that they learned in France and applied it to cider production.
Their setup is modern with stainless steel fermenters, mill, press with a total fermenter volume of perhaps 10,000 litres.
They have dug their cider house into the side of a hill, creating a 'cave', in which they bottle age sur lees, and eventually riddle their product.
Their commitment is such that they release bottles after 5 years of aging. Lucky they have other income streams to support themselves while this has been coming to fruition.
The current release (1820) is the first cuvee with some cider apples to provide a hint of bitterness along with the taste of 'age'. Delicately done.
Very nice, very food friendly. Great raft of persistent and very fine bubbles in each glass. The ageing in consistently cool temperatures makes for a wonderful drink.
They are very helpful too, so they may be open to discussion.
Warm regards
Steve