Formerly the sommelier at one of Paris’ most famous Michelin 3-star restaurants (Arpege), Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native Normandy. Moving back to his family’s farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. There are some 100 varieties of apples on the farm and a small orchard of pear trees planted around 1700. (The Normans have a saying about these 300 year old trees, “100 years to grow, 100 years to produce, and 100 years to die”). Let’s hope they aren’t about to die yet as these trees produce a pear cider called “Granit” that has the complexity and fine bubbles of a great champagne, with high acid and stunning minerality. The entire production is farmed without chemicals and the property was certified organic in 2005.