80% Kieffer Pear, 20% Dolgo Crab foraged from Bath and Highland counties. Kieffer Pears were picked in early to mid October, pressed a month later after sweating in the shed. Dry Dolgo Crab cider was added to the Kieffer once its fermentation had begun. Fermented naturally in neutral French oak, without the addition of commercial yeasts or nutrients. Upon completing primary fermentation, the cider went through a six month élevage, sur lie. Racked off its lees with an addition of 9ppm of sulphur upon bottling. May have naturally occurring effervescence.