Domaine Familial Etienne Dupont Tasting Notes for 2001 14430 Victot Pontfol, Pays D’Auge, France Appearance Gold Orange Yellow

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Portfolio of World Classic Ales & LagersB. / Vintage United Collection International, / Award Winning British Inc. Ales / Japanese Sakes / French Ciders / Meads Domaine Familial Etienne Dupont Tasting Notes for 2001 14430 Victot Pontfol, Pays d’Auge, France Appearance Gold orange yellow. Power- ful condition champagne. Brewery Description: Aroma Fatty woody with slight veg- Etienne Dupont has been in charge of the Domain since 1980, when he took over from his father etation. Louis and his grand father Jules. He has improved the old orchards and has planted a further ten Flavor Strong acidic citric quality. hectars of small standard apple trees. Together, there are 27 hectars of typical varieties, that is to Tannic mustiness in back. say 6000 apple trees, for the production of Cider, Pommeau and Calvados. Etienne went to Cognac to learn the art of double distillation and worked in close partnership with Finis Big grapefruit tang finish. an oenologist. From the picking of the apples to the final ageing of the Calvados, Etienne Dupont is fully committed to producing the best quality. Quality always comes first, often at the expense Suggested Food Pairings: of the yield. --Grilled Chicken --Fish with Cream Sauce --Tarte Tatin --Crepes --Steam Clam or Shellfish --Indian Cuisine

Available Formats: “It’s golden and, being unpasteurized and --12 * 750 ml bottles Cidre Bouche Brut E. unfiltered, cloudy. In my mouth, it transforms --24 * 375 ml bottles into apples and plums, swimming in a thin, Dupont --6 * 12.5 Magnum Liter bottles effervescent and deliciously yeasty liquid” Cider & Perry --Kegs (please ask for availability) Vintage Collection - New York Times, Nov. 2000 Keg Collection Unfiltered, Unpasteurized, Bottle “The only cider to achieve Ale Street News’ 5 Organic Cidre Conditioned stars (out of 11 ciders). The 1997 Dupont was Etienne Dupont The apples E. Dupont uses for the like biting into a fresh apple, lots of flavor that kept going to the end.” Cider & Perry cider are the same as those he uses Keg Collection to make Calvados - they are apples - Tony Forder [Ale Street News ] Unfiltered, Unpasteurized, Bot- from a small region of Normandy tle Conditioned : the Pays d’Auge. The soils of the Pays d’Auge are clayee and marly. The Etienne Dupont ORGANIC As those soils are very poor, they Product Details Cider 2003 can be ideally served restrict the growth of the trees. The Style Cider Bouche Brut as an aperitif, with apple desserts apples are handpicked at good maturity. After and pancakes. It can also be served Alc./Vol. 5.5% a 3 to 4 weeks ripening period in open worked as an accompaniment to cheese wooden boxes, called “palloxes”, the apples are Ingredients Unique blend of Plant de (made with cow milk: Camem- crushed. The pulp soaks for a few hours in order Blanc, Muscadet, Tricotin, bert, Pont- l’Evêque, Livarot). to develop the color and the aromas. Then, the Avenelle, and Poire de Grise The cider can also be served dur- pulp is slowly and strongly pressed. The yield pears. ing the meal as an accompaniment is about 600 litres of apple juice by ton of fruit. Org Gravity 1065 with poultry or any dishes with cream and when This juice is put in a pre-fermentation tank where apples are used as cooked vegetables.The bot- Final Gravity 1016 the natural enzymes start their action. This natu- tling density is 1022 (% of alcohol in the bottle ral clarifying stage leads to the formation of the after the sparkling process : bout 5,5%).The famous “brown hat”. The limpid juice is then Tasting Notes for 2000 pressing density is 1052, i.e. 100g of sugar per liter. Fermentation takes place in Inox tank, in- extracted and sent in the alcoholic fermentation Appearance Yellow orange, fine persis- duced by wild yeasts sitting on the skin of the tank where it stays for several weeks. At the tent froth. Cloudy with sedi- apples, and is controlled mainly by settlement end of this slow fermentation, the residual sugar ment. is 30g/litre. The cider is bottled for the froth de- extraction. The shelf life requires standing up Aroma Tremendous complexity of O O velopment and the fermentation will carry on in bottles, temperature between 46 F and 53 F. apple, citrus, pine, lime, but- the bottle. The carbonic gas naturally freed up Under good conditions it can be stored until the ter, and leather with notes of and shut up by the cork will lead to the cider’s end of 2006. wood and roast cacao. natural effervescence. The yeast will form a de- Legend posit which contributes to the aroma develop- Flavor Apple with a touch of wood. Beer Collection Cider & Perry ment. The cider being kept standing upright in Full body with a touch of good conditions (less than 59ºF temperature) sweetness in the balance. Keg Collection Sake & Yuzu Wine will improve. The froth will get thinner and the Real Ale Collection Mead cider more fleshy Vintage Collection Spirits

P. O. Box 661, Redding, CT 06896, Phone: (203) 938-0713, Fax: (203) 938-1124 E-mail: [email protected], Website: http://www.bunitedint.com Portfolio of World Classic Ales & LagersB. / Vintage United Collection International, / Award Winning British Inc. Ales / Japanese Sakes / French Ciders / Meads

Domaine Familial Etienne Dupont [Continued] Flavor Flavors of the apples and 14430 Victot Pontfol, Pays d’Auge, France toffees. Product Details Tasting Notes Finish Potent, long finish allows it to linger in your mouth Style Organic Cider Bouche Brut Appearance Amber color with no head Alc./Vol. 5.5% and no bubbles. Suggested Food Pairings: Ingredients 100% of ORGANICALLY Aroma Aroma of baked apples and GROWN APPLES of the cinnamon. --Aperitif Bisquet variety. Flavor Taste is sweet with a bit of --Dessert (Amaretti Cookies) apple tartness as it progress- --After Dinner Drink es. Tasting Notes Available Formats: Finish Smooth finish. Appearance Froth is thin and persistent. --6 * 375 ml bottles Color is orange. Aroma Complex. Fresh and fruity. Suggested Food Pairings: Apple, honey, cinnamon, --Ice Cream Domaine Dupont citrus fruits. --Desserts Pommeau Flavor Very refreshing and easy to Cider & Perry Available Formats: drink. Apple and honey fla- The Pommeau is a blend of Calvados and Apple vour. Light and elegant. As --6 * 375 ml bottles juice. A precise volume of a one year old Cal- it ages, the aromatic persis- vados is mixed with ‘mout’ (non fermented ci- tence improves, and the cider) - the proportions are calculated in order to der becomes more complex E. Dupont Pome 1996 obtain a final alcohol rate of 17 % vol - and is and the froth thinner, due to Cider & Perry put in a blending casks. The mix is then slowly Vintage Collection the ageing on lees and the stirred. After that, the Pommeau is stocked in E. Dupont POME 1996 is a very special blend autolysis phenomenon. 400 litres oaks cask (4 to 5 years old cask whose of E.Dupont’s unfermented apple juice and his Finish Dry and refreshing finish. tannins are not worked out) so that it continues one year old Calvados . This blend was filled to age for about 30 months. This particularly into 5 year old/empty calvados casks in 1996 long ageing gives the Dupont Pommeau a spe- Suggested Food Pairings: the tannins of which were still at work. It cial flavour. has been aging in these wooden barrels ever --Grilled Chicken since.... Please store at around 50OF , wine cel- The Domaine Dupont Pommeau was awarded --Fish with Cream Sauce lar environment. the bronze metal of “Concours du Cru de Cam- --Tarte Tatin breme 2002”. --Crepes As the name “Pommeau” is legally reserved for --Steam Clam or Shellfish such blends not exceeding 30 months of aging --Indian Cuisine in those wooden casks the term “POME” was Product Details created to celebrate this very special 10 year old Style Pommeau blend of apple juice and calvados. Available Formats: Alc./Vol. 17% --12 * 750 ml bottles Product Details Tasting Notes --24 * 375 ml bottles Style Pome --30 Liter Keg (please ask for avail- Appearance Beautiful golden mahogany Alc./Vol. 18% ability) color (that can get cloudy if Ingredients Apples from Pays d’Auge, the pommeau is stocked at a woody nightshade in par- temperature inferior to 46ºF E. Dupont Cidre ticular Binet Rouge and Sain - however, this doesn’t af- de Givre Aubin. fect its taste Cider & Perry Aroma Potent and fine with aromas As a true ice cider,, Cidre de Givre ex- Tasting Notes of butterscotch, plums, spic- presses with intensity the flavors of the Appearance Red mahogany, deep color, es and a touch of vanilla. apples of our Domaine. It is derived some lees will develop at from E. Dupont Cidre Bouche Brut 2005 by the bottom of the bottle. freezing it and then removing the frozen water. They will add complexity to Pome 1996. Legend Product Details Aroma Complex, spicy notes of Beer Collection Cider & Perry Style Ice Cidre cooked apples and dried Keg Collection Sake & Yuzu Wine fruits and nuts. Alc./Vol. 7.5% Real Ale Collection Mead

Vintage Collection Spirits

Domaine Familial Etienne Dupont [Continued] --Tempura Food 14430 Victot Pontfol, Pays d’Auge, France Available Formats: Tasting Notes Suggested Food Pairings: --12 * 750 ml bottles Flavor Supple attack and mellow. --Grilled Chicken Good consistency in mood --Fish with Cream Sauce and good posture. Velvet --Tarte Tatin E. Dupont Cidre like, spicy, prune, vanilla, --Crepes --Steam Clam or Shellfish Tripel and butterscotch flavors. Cider & Perry --Indian Cuisine Finish Finish is very pleasant with This cider uses bitter cider apple va- caramel milk and cherries. Available Formats: rieties from the Pays d’Auge region of the Normandie/France. The idea --12 * 750 ml bottles is to keep a balance between the Suggested Food Pairings: alcool strength and the flavors of the --Aperitif apples. --Dessert (Amaretti Cookies) E. Dupont Cidre The first fermentation is induced by wild yeast --After Dinner Drink Cuvee Colette {sitting on the skin of the apples). The second Cider & Perry & third fermentation [bottle fermentation]: In- Available Formats: The most delicate and elegant duced by champagne yeast . It works very well with apples. Additional neutral sugar comes --12 * 750 ml bottles expression of Doamine Dupont’s complex apple varieties. from wine grapes. The idea is not to impact on After the traditional fermentation in a barrel, the flavors & aromas of the bitter apples used. Cidre E. Dupont it is the bottle itself that, thanks to a second- A touch of rusty-brown color. This touch ary fermentation, the “prise de mousse” takes indicates a tiny trace of oxidation during the Special Reserve place. The natural phenomenon requires careful lengthy & complicated fermentation [open Cider & Perry and patient attention to each bottle. During the fermentation] & maturation process . Similar The bottling density is 1025 (alco- aging period “sur lattes”, the bottles are rotated to the aging of wine, whisky, and sherry it hol in the bottle after the sparkling daily, manually, gradually from horizontal to provides the final necessary “ingredient” for process: 6%). The pressing density is 1060, the vertical position, in order that the sediment highest flavor and aroma complexity. i.e. 127 g sugar per litre. Fermentation takes will accumulate in the neck of the bottle, to place for 5 months in a 400 Liter oak barrel await removal. At the time of “degorgement”, Product Details that previously contained Calvados. The shelf the neck of the bottle is frozen and, enclosed in Style Ice Cider life requires standing up bottles, temperature ice, the sediment is then removed. between 46O and 53OF. Alc./Vol. 10.5% Product Details Ingredients Bitter cider apple varieties Product Details from the Pays d’Auge re- Style Ice Cider Style Ice Cider gion Alc./Vol. 7.5% Alc./Vol. 6.9% Ingredients 80% of bitter-sweet apples Ingredients 80% of bitter-sweet apples Tasting Notes (mainly Saint-Martin, Binet- (mainly Saint-Martin, Binet- Appearance A touch of rusty-brown Rouge & Frequin) and 20% Rouge & Frequin) and 20% color. of acid apples (Judor) of acid apples (Judor) Available Formats: Tasting Notes Tasting Notes Appearance Clear, coppery yellow color. --12 * 750 ml bottles Appearance Gold, hazy, velvety. Aroma Elegant and delicate. Fruity. Aroma First leather, changes into a yeast nose after airation. Flavor Straight with no deviation. Fruity and floral with cooked Flavor Powerful, potent, linger- apples and tarte tatin notes. ing, long finish, velvet like, Has flavor characteristics round, fruity, calvados, similar to champagne. butter-scotch and vanilla flavors. As it ages, the- aro Finish Long dry finish. matic persistence improves, Legend and the cider becomes more Suggested Food Pairings: complex and the froth thin- Beer Collection Cider & Perry ner. --Caviar Keg Collection Sake & Yuzu WIne --Creamy Pasta Finish Dry and sweet. --Scrambled Eggs Real Ale Collection Mead --Spicy Asian Cuisine Vintage Collection Spirits

P. O. Box 661, Redding, CT 06896, Phone: (203) 938-0713, Fax: (203) 938-1124 E-mail: [email protected], Website: http://www.bunitedint.com