Sandridge Barton Cider

When they inherited some orchards, Sandridge Barton took the natural step of bringing a winemaker's touch to cider. Rather than relying on shortcuts, they used the traditional method, creating fine bubbles, subtle complexity and a faint natural cloudiness in the glass. The apples themselves provide crisp acidity and gentle fruit sweetness, held in balance for a clean, refreshing finish. There's a nod to Normandy and Brittany in style, but in the end it shows that wine country can pick up a few tricks from cider country.

Originally known as Sharpham Estate, Sandridge Barton was one of the those that helped English wine get established, planting its first vines on the River Dart back in the 1980s and proving that Devon could do more than cream teas. In 2020 the whole operation crossed the river to Sandridge Barton near Stoke Gabriel, swapping its old home for a larger estate with limestone soils and room to grow. The winemaking remains firmly in-house, with estate fruit only and a leaning towards wild ferments. New name, new site, but the same pioneering streak.