2008 saw us moving into a new exciting product 'Cider-Apple Juice' where our single orchard range of Wattles cider apples give the non-alcoholic drink a grown-up complexity and depth, just as it does in red wine, making our cider-apple juice especially suited to drink with food.

Wattles won a 'Silver Medal' for its 'Cider Apple Juice' at this years prestigious ‘Taste of the West Awards’. Wattles Cider-Apple Juice is made from hand picked Kingston Black, Sweet Coppin and Ashton Bitter cider apples grown at Wattles own orchards. The resultant blend of these juices produces a unique juice that is both powerful and has an intense freshness upon the palate. The Taste of the West judges said, "it smells cidery and has a good appearance and good texture. It is dry with a sour aftertaste which is nice."

Our cider and apple juices reflect the micro-climates and range of apples of each of our five orchards.

Wattles cider making methods focus upon the great traditions of the past and especially of the late 17th century, when refined Somerset cider was considered superior to many French wines. We use only the finest freshly pressed apples and hygienic, non-oxidative fermentation methods, to give a cider that is as every bit as good as the best wines. Results from a pressing of last years Kingston Black apples produced an aromatic dry cider, an ideal substitute for wine. Alan Stone, in his definitive 'Somerset Cider Handbook’, states, "With his clear aims and high aspirations for a pure cider you have to wish Paul well. It may appear to be taking him time get fully under way but the old adage has always been that a good wine is worth waiting for."