The Handmade Cyder

Great British Food Awards 2018

“Bright with a super-dry zing, perfect to serve in place of a top sparkling wine, or to pour with a cheeseboard for a real treat”

Olly Smith, Cider Category Judge

Great British Food Awards 2018

Our Story

Established for more than 29 years Gospel Green Cyder has mastered traditional cyder making techniques to create one of the finest sparkling cyders. Below is the history of Gospel Green.


1988 TO 1990
James & Cathy Lane began their love affair with cyder.


Gospel Green Sussex Cyder is launched with apples sourced from James & Cathy’s garden as well as the Blackmoor Estate. Using the ‘traditional method’ pioneered by Lord Scudamore in the time of Charles I and perfected by James, the first commercial batch of Gospel Green is produced.


James & Cathy celebrate 10 years of Gospel Green Sussex Cyder, continuing the traditions laid down in the 11th century. By now they count amongst others, Hugh Johnson OBE, Matthew Jukes and Jancis Robinson as fans!


After 24 years of cyder production, James & Cathy decide that they are going to take a back seat and make 2014 their last vintage. Quietly they hang up their aprons in 2015 & await the release of their final vintage in early 2016.


Brock Bergius calls in to buy some Gospel Green with friends. On discovering from Cathy that this is their last ever vintage he asks to buy the company! After a coffee and a chat with James, the deal is done and Gospel Green moves to a new chapter.


Production of the 2016 vintage begins under Brock’s ownership and the watchful eye of James!


Fermentation of the 2016 vintage is well underway!


MAY 2018
Gospel Green’s first vintage since moving to the Blackmoor Estate has now been launched and is currently available nationwide at select stockists and directly from us at GGHQ.

The Traditional Method

At Gospel Green we produce ‘traditional method’ cyder using only the finest apples hand selected from the Blackmoor Estate.

Gospel Green Cyder is crafted using the ‘traditional method’ as employed in the champagne region of France. This technique sees 4 months fermentation in vats followed by a minimum of 10 months in the bottle. Once secondary fermentation is complete, the bottles are disgorged and a ‘dosage’ is added developing the ‘Brut’ taste. Following the ‘dosage’ process all bottles are corked, wired, labeled and readied for sale. On the rare occasion that the apple harvest is exceptional, we produce an ‘Ultra Brut’.


“It was perfect. Amazing mousse, then a thoroughly clean dry not over appley flavour. Congratulations on a really fresh & excellent addition to the potions at our disposal”

Approved for vegan & vegetarian consumption and gluten free by the Institut Oenologique de Champagne.

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