Brutes Cider Jesus Grab The Wheel


3 in stock

Vintage: 2021
Region: Stockholm, Sweden
Viticulture: Organic and Biodynamic
Grape varieties: Swedish apples, pears, and sloe berries

Brutes Cider Jesus Grab The Wheel sees sloe berries (also known as blackthorn) added to this whole pulp maceration of apples and pears.

Song: Jesus Doesn’t Want Me For A Sunbeam by Nirvana

3 in stock

Save 10% when you buy six or more bottles (mix and match) 

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About Brutes Cider Jesus Grab The Wheel

Brutes Cider Jesus Grab The Wheel sees sloe berries (also known as blackthorn) added to this whole pulp maceration of apples and pears, creating a pale pink hue and gentle tannins that have led the Brutes crew to appropriately re-christen this cider the “sloe-sé” of their line-up.

About Brutes Cider

Bonded over a mutual love of natural wine, this small group of friends has set out to create their own expression of terroir in the predominantly grape-less—but fruit-rich—land of Sweden. With seemingly more apple trees than people and cultural history of foraging wild fruit, Sweden is ripe for the picking. Brutes has fused the bounty surrounding them with their admiration of winemaking to produce a range of ciders and fruit pet-nats that will excite and delight, leading you to re-evaluate your own idea of “wine.” As they are fond of saying: “apples are our grapes.”

Just outside of Stockholm, on the islands of Lake Mälaren, apples and pears are handpicked from old orchards that have been largely forgotten, but luckily not abandoned. The fruit is crushed and then left to macerate for varying lengths before pressing. The maceration gives structure and body to cider in similar ways it does to wine, in particular “orange” wines. This approach can produce something thoughtful on its own or provide a solid base to be seasoned with wild fruits (sloe, blueberry, crabapple) and other garden fruits (pear, cherries, quince, aronia). Each vintage brings refinement and new exploration with this vast palette of fruit with the hopes of creating something true to the terroir, but also fun and unique.

Everything is wild fermented, nothing in, nothing out. It’s alive, maturing over time, phasing in and out of various stages, eventually settling into a delicious balance.

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