Manoir du Bais Cidre Primeur by La Maison Romane
Manoir du Bais Cidre Primeur by La Maison Romane is a dry, sparkling cider from Burgundy’s Côte de Nuits, offering surprising depth and elegance. Made from old-orchard apples with minimal intervention, it’s a fresh, complex alternative to the region’s famed wines.
Cidre Primeur at glance
- Region: Cote de Nuits, Burgundy, France
- Alcohol: 6.5%
- Style: dry, sparkling,
- Vintage: 2022
- Apple varieties: blend of apples from old orchards
Cider flavour profile
- See: Deep orange, almost amber
- Smell: fresh, pressed apples, delicately farmyard-alike
- Taste: frothy bubbles, gentle but lively, decisive acidity and gentle tannins; ripe apples, spicy
Tasting Notes on Manoir du Bais Cidre Primeur
I have always been a fan of French ciders. And how can one not? The history and the attention to details that French cider (and wine) makers have in their craft is admirable. Up to this point, I have tasted ciders from Normandy and Brittany regions which are famous for their production. Never from Burgundy, and certainly never from Côte de Nuits area, famous for a super production of Pinot Noir.
Unsurprisingly, Manoir du Bais is a cider that has nothing to envy to any of famous and sought-after pinot noir from its same region. The terroir of Côte de Nuits and the knowledge of La Maison Romane cider makers deliver a cider that is fresh and refined, easy to drink but complex if you pay attention to it, with notes of winter spices, and an appetizing mild note of candied ginger.
La Maison Romane is a small, family-run winery located in Nuits-Saint-Georges, Burgundy, founded by Oronce de Beler and his partner Victorine. Known originally for their natural, low-intervention wines, they’ve expanded since 2020 into making artisanal ciders and even “wine-style” beers — all produced with a strong emphasis on ecology, traditional methods, and expressive character.
Additional useful notes from the Pommelier Club from which I got this bottle: “In 2004, Oronce de Beler decided to leave Paris and his marketing job at La Revue du Vin de France and pursue his dream of making wine and cidre in Burgundy. Prince is emphatic on the point that he does what he feels is best for his cidres: he doen’t add yeast, the cidres are not fined, not filtered, and are manually bottled; aiming to create drinks that are pure, with aromatic precision and energy.”
Notes from the producers
Original language (French)“Cidre élaboré avec des pommes issues de vergers anciens n’ayant subi aucun traitement et cultivés en haut tige. Ce cidre a fermenté doucement durant 3 mois. Pommes récoltées le 17, 18 et 19.11.2022. Mis en bouteille le 13.02.2023″“
English: “Cider made with apples from old, untreated orchards grown on the stem. This cider fermented gently for 3 months. Apples harvested on November 17, 18, and 19, 2022. Bottled on February 13, 2023.”
