The Sur Lees method is a French wine method, where wine is left on the lees (dead yeast sediment) after fermentation to create a more complex flavour.


Sheppy’s Sur Lees cider was produced using this same method, staying on the lees for over 6 months after fermentation. The cider itself was made from a mix of 5 new early varieties of cider apples being Three Counties, Hastings, Angela, Jane and Lizzie, from our Sims Orchard planted in 2014.

Sheppy’s Sur Lees is the latest of our trial ciders being number 5, and is Dry, 6% ABV and slightly rustic with a fresh apply nose and a crisp aftertaste.