Although most French ciders tend to hail from the northerly region of Burgundy, these top-tier expressions from Bretagne (otherwise known as Brittany) promise to give these bottles a run for their money. Cidrerie du Léguer finds its roots in Lannion, a coastal port town located on the hillsides of the River Léguer. Cédric Le Bloas, a native to the area, grew up in the village prior to studying agriculture—and jet-setting around the world for a bit, as one does in their youth. Nearly 10 years ago, he and his wife returned to Bretagne and purchased a near-abandoned cider farm, now Cidrerie du Léguer’s home base. As of 2016, their first vintage was produced.
At Cidrerie du Léguer, the farm was already certified organic prior to the couple’s arrival, which the pair carry on in their farming techniques today. A number of indigenous apple varieties are planted on the farm, including Doux Moen, Peau de Chien, Petit Jaune, and more. The apples are harvested only when they fall from the trees themselves, then are picked up by hand, placed in crates, and turned into cider using traditional processes (known as ‘keeving’). All fermentations are done with native yeasts, and the ciders are bottled without any additional sulfur or filtration.
The apple trees at Cidrerie du Léguer range from two to 30 years in age, and each cider is produced as either a brut or extra brut. The resulting bottles are fun, complex, and laden with tons of natural acidity. They boast a slight, innate rusticity, yet remain approachable and refreshing,
