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Poiré, Granit, Bordelet - 2022

  • Provenance: Normandy
  • Appellation: Poiré
  • Domain: Eric Bordelet
  • Grape variety(ies): Poiriers de différentes sortes : 60% plant de blanc, 10% anticotin, 10% fausset, 10% de cloche, 10% petit roux
  • On-call time: 10 years
  • Alcohol degree: 6%
If there is an artist of cider and perry in France, who has given back its letters of nobility to the speciality, it is Eric Bordelet, whose first job was to be a sommelier, it should be remembered. All his production is worth the diversions. Such as this Poiré which has become his favourite: notes of pear skin, mint and white flowers, for this juice of an astonishing crystallinity and transparency in the expression of the terroir. A great gastronomic perry!
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23,50 CHF

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Three hundred year old pear trees, 20 metres high, organically grown since their birth. Granite soil in Charchigné in southern Normandy. Eric took over the farm in 1992 after a brilliant career as a sommelier in the famous three-starred Parisian restaurant L'Arpège (Alain Passard).


Low yields 25 hl/ha. Fermentation in vats. Natural bubbling, bottled with more or less residual sugar.

Suggestions for accompaniment

Aperitif - Exotic cuisine - Goat's cheese - Light pear frangipane tart.

Eric Bordelet has devoted his professional life to sharing taste and beautiful products. After a spell at Alain Passard's Arpège as a sommelier, he turned to training in oenology in Beaune. But not to produce wine, no. Rather cider and perry, in keeping with his Norman origins. In 1992, he was inspired by his great winegrowing friends to apply their approach to the world of fermented apples and pears. His estate, Château de Hauteville, is located in southern Normandy, on the Armorican massif, in the extension of the Domfrontais, on the borders of the Mayenne and Orne departments. Today, it covers 19 hectares, alternating between (recent) trellised orchards and very old plantations with trees that are 40 to 300 years old! The property is situated on Upper Brioverian schists, sedimentary rocks dating from the Precambrian era; these are soils formed before the primary era, 3 billion years old. These rocks are quite soft, giving rise to silty or silty-clay soils with erosion.Currently, organic and biodynamic cultivation seem to be the best suited for the quality of the fruit. This is reflected in the more aromatic, precise and sapid juices.

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