This méthode ancestrale cider was pressed from a rare, unknown variety of tannic apple growing in a settler orchard of SDAY ES, north Pender Island. The trees were planted around 1910 and are dry farmed. To extract more flavour from these unique apples, we milled them into a stainless steel tank and left the fresh pomace to ferment on its own for 21 days inoculated by a wild cider "starter"(pied de cuve method). The fermenting juice was then pressed off of its skins and flesh in our wooden basket press. This extended contact imbued the cider with gentle tannin and rich apple-leather notes. 2020 harvest, native yeast fermentation, 32 cases made.