Communal Merchants

Importers of Passionately Crafted Beverages

Domaine Dupont Cider,
Pays d'Auge, Normandy

The Louis Dupont Family estate consists of 30 hectares (74 acres) of orchards in Normandy, in the heart of the Pays d'Auge region. The estate produces ciders, pommeau and calvados.

For more than 25 years now, the Estate has resolutely followed a path towards high quality. By drawing on the best techniques used to make cognac and its great blends, Etienne Dupont has studied, tried out and refined his cellar work to reach the same levels of elegance and expressiveness as found in the best wines.

Some of these techniques, such as manual sorting of the apples, and even working with an oenologist are found only very rarely in the making of cider. But just as for wine, the quality of the apples is still the first essential step. It is only after this that the creation of cider can make the most of the apple and its terroir.

Specialities of the estate: Ciders bearing a vintage date... a cider blend aged in oak... a blend using traditional methods of making sparkling wines... an apple "sweet wine"... cask strength calvados.

The history of the Dupont Family in the Pays d'Auge region in Normandy goes back for more than 3 centuries. The oldest known archives testify to the birth of Pierre Dupont in 1703.

In 1887, Jules Dupont arrived as tenant farmer at La Vigannerie, the old name of the present estate. In parallel with his cattle raising activity, he produced cider and calvados. Thanks to his sales of these, he was able to buy La Vigannerie in 1916.

His son, Louis Dupont, succeeded him in 1934. He continued his father's business of cattle raising. He also produced calvados which he sold in bulk to local merchants. When he died in 1974, his wife Colette, with the support of the family courageously assumed control.

It was in 1980 that Etienne Dupont took up the reins of the family estate, thus succeeding his father, Louis. He extended the estate, concentrating its activities around cider and calvados production. The old orchards were redeveloped and ten further hectares (24 acres) of low growing apple trees were planted. He went to Cognac to immerse himself in the best techniques of double distillation. Etienne Dupont is behind the creation of the appellation contrôlée A.O.C. Pays d'Auge.

In 2002, his son Jérôme Dupont joined the family estate of which he became the director, in partnership with his sister Anne-Pamy Dupont. The modernisation of the state continues always driven by this insistence on quality and this inventiveness, which characterises the Domaine Dupont.
 


 

Cidre Bouché

Cidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork").

Terroir: Nutrient poor clay and marl soil, perfect for giving small fruit.
Varieties: 70% of bittersweet apples, 30% of acid apples
Harvesting: from October to November
Alcohol content: 5.5 % vol.

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. The fermentation is controlled by successive racking. The cider is bottled unpasteurized between March and April. Density (O.G.): 1060 after pressing, equivalent to 134 g of sugar per litre. 1016 when bottled, which gives 5.5 % alcohol after bottle fermentation has finished.

Tasting Notes:
Eyes: Gold colour slightly tinged with orange.
Nose: Apple, pear and red berries.
Mouth: Baked apple, light tannins, freshness on finish.

Nutrition:
No sugar added
No gluten

Suggestions: 
Storage: Keep the bottles upright in a cool cellar (8 to 12°C, 46 to 54°F ). If well cellared, it can be kept for 5 years after bottling. Because the cider is on its lees, the mouth will improve and become more complex. 
Service: Aperitif, or to accompany white meats (chicken or pork) or cheeses.

330ml x 12 per case
750ml x 12 per case


Cidre Biologique

The apples and the techniques used to make the cider are in conformity with European standards relating to organic agriculture, "Bio UE". The apples are entirely untreated. In addition, the Organic Cider is unpasteurized - as other Domaine Dupont ciders.

Terroir: sandy soil
Varieties: 70% of bittersweet apples, 30% of acid apples
Harvesting: from October to November
Alcohol content: 5.5% vol.

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. The cider is unpasteurized. Bottled between May and April.
Density (O.G.): 1054 after pressing, equivalent to 112 g of sugar per litre. 1016 when bottled, which gives 5.5% alcohol after bottle fermentation has finished.

Tasting Notes:
Eyes: Gold colour slightly tinged with orange.
Nose: Apple, pear and red berries.
Mouth: Baked apple, light tannins, freshness on finish.

Nutrition:
No sugar added
No gluten

Suggestions:   
Storage: Keep the bottles upright in a cool cellar (8 to 12°C, 46 to 54°F ). If well cellared, it can be kept for 5 years after bottling. Because the cider is on its lees, the mouth will improve and become more complex. 
Service: Aperitif, or to accompany white meats (chicken or pork) or cheeses.

24 x 375mL/case
12 x 750mL/case
 

 

 

Cidre Triple

Cidre Triple is created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. Its bitterness and fruit flavours, its alcohol strength and fine amber colour all combine to make Cidre Triple an unusual product of strong and individual personality. An must to offer to lovers of small scale specialist beers, full of character.

Terroir: Nutrient poor clay and marl soil, perfect for giving small fruit.
Varieties: 100% of bittersweet apples
Main variety: Mettais
Harvesting: September
Alcohol content: 11% vol.

Techniques used:
Triple fermentation from a selection of bitter apples. After the first fermentation of the natural sugars, an addition of extra sugar allows a second fermentation to take place, giving 11% vol. The third fermentation takes place in the bottle to give the mousse. Bottled: the December of the year following harvesting.
Density (O.G.): 1065 after pressing, equivalent to 145 g of sugar per litre.

Tasting Notes:
Eyes: Amber mahogany colour. Hazy, fine mousse.
Nose: Dry, tannic, hints of chicory.
Mouth: Hints of chicory and licorice. Bitter and astringent, long.

Nutrition:
No gluten.

Suggestions: 
Storage: Keep the bottles upright. Keeps several years in good condition. This cider is neither filtered nor pasteurised. For that reason, some deposit may appear on the bottom of the bottle.
Service: Treat like a beer. Goes well with cold meats, charcuterie, cheeses, endive salads and sauerkraut.

** Won the 2010 Innovative Food Competition prize Normandy **

24 x 375mL/case
12 x 750mL/case


 

Cidre Dupont Reserve is aged six months in oak casks which were used to hold Calvados. This aging gives subtlety and excellent complexity.

Terroir:
 Nutrient poor clay and marl soil, perfect for giving small fruit.

Varieties:
 67% of bittersweet apples
33% of acid apples

Harvesting:
from October to November

Alcohol content:
7.5 % vol.

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. The cider is subsequently transferred into 400-litre barrels which had held Calvados, where it will slowly improve for six months. The cider is unpasteurized. Put into barrels between January and March and then bottled six months later. 
Density (O.G.): 1060 after pressing, equivalent to 127g of sugar per litre. 1020 when bottled, which gives 7.5% alcohol after bottle fermentation has finished.

Tasting Notes:
Eyes: Very gently sparkling, very fine mousse. The colour is pale yellow, faintly hazy.
Nose: Light. Aromas of stewed apples and pears, mild spices.
Mouth: Delicate, powerful and complex. Aromas of pineapple, of lemon with hints of calvados.

Nutrition:
No sugar added. No gluten.

6 x 750mL/case


 

Cuvée Colette is a cider made following the "méthode traditionnelle" (traditional method) of making sparkling wines. Refined and elegant, it makes an excellent drink as an aperitif.

Terroir:
 Nutrient poor clay and marl soil, perfect for giving small fruit.

Varieties:
100% of acid apples

Harvesting:
from September to November

Alcohol content:
8.5 % vol.

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. Bottle conditioning takes place using selected yeasts. The lees break down and are re-absorbed by autolysis, which gives the cider structure and roundness. The deposit remaining in the bottle is removed by disgorging. The cider made in this way is clear and without deposit. Bottled in the spring. Fermentation on the lees takes place for at least six months before disgorging.
Density (O.G.): 1050 after pressing, equivalent to 120 g of sugar per litre. 1006 when bottled.

Tasting Notes:
Eyes: Clear. Pale yellow colour. Very fine and persistent mousse.
Nose: Fresh, fine and delicate. Aromas of green apples, caramel and citrus.
Mouth: Brisk, fresh, fine and elegant. Sharp apples and citrus underpinned with a hint of iodine aromas.

Nutrition:
No gluten.

6 x 750mL/case


The Making of Cider 

To preserve the purest expression of the apple and its terroir

The apples are washed and sorted: just before being pressed, the fruit travels along a sorting table where they are verified manually. Apples showing signs of rot are discarded. If this has become common nowadays in cider making, it is still very rare amongst ciders destined to be distilled to create calvados.

The apples are pressed in a specially modified membrane press normally used in winemaking. The grated apples are stirred frequently throughout the slow extraction at low pressures. In contradistinction to the more traditional presses, which provide a lot of pressure in one place, using this technique, the skin and pulp are uniformly pressed gently and slowly for the must to receive all the aromas the apples can provide.

At the end of the pressing process the must has already acquired the attractive golden amber tints of cider. After several weeks of fermentation in vats, the cider is racked and bottled.

Fermentation will subsequently continue slowly in the bottle, and the carbon dioxide that is naturally produced is retained by the cork to create the natural effervescence of cider.

The faint haze and the deposit present are the proofs of this bottle fermentation. They give the ciders from the Domaine Dupont their unique aromatic complexity. Stocked upright in good conditions (less than 15°C (59°F) the cider will improve and its mousse will become finer and more persistent.