Wilding Cider, founded by Sam and Beccy Leach in 2019, uses Regenerative farming practices and a "rural method" to cider making. Based in Somerset the culinary skills of Sam blend with Beccy's Sommelier palate. Their dedication to traditional orchards and natural fermentations has led to the creation of their standout orchard based ciders and perrys. This process sets Wilding apart, showcasing a commitment to purity, sustainability, and the land.
Beccy and Same Leach
The Orchard at Wilding
Size & Scope: 7.5 acres at the home orchard and additional rented orchards.
Varieties: Kingston Black, Stoke Red, Porter's Perfection, and so many more.
Regenerative Practices
Sam in the home orchard
The orchards provide the perfect environment for Wilding's cider-making, ensuring low-intervention fermentations that align with the Rural Method philosophy.
What is the Rural Method of Cider Making
Sam credits Skyborry cider in Wales for coining the phrase "rural Method". He explains in this chat that at Wilding Cider Rural Method is an energy-efficient, traditional approach to crafting naturally sweet ciders. It utilizes:
Cold Winter Fermentations: Utilizing natural temperatures to slow fermentation.
Low Nitrogen Content: Achieved by using unfertilized orchards for balanced fermentations.
Minimal Intervention: Avoiding filtration, sulfites, or pasteurization.
This method produces clean, complex ciders that capture the essence of Somerset orchards.
Signature Wilding Ciders and Perry
Wilding Cider showcases the Rural Method through their unique blends and single varietals:
Symphony: A bittersweet blend.
Comics: Multi-orchard cider built on Browns and Yarlington.
Single Varietals: Stoke Red and Kingston Black.
Perry Cider: Carefully macerated to achieve depth and balance.
These ciders are celebrated for their balance of tannins, acidity, and natural sweetness, hallmarks of the Rural Method.
Open Days: Second Saturday of the month, April through September.
UK: Independent shops and restaurants.
International: Belgium, Japan, and limited availability in the U.S.
Mentions in this Cider Chat
CiderCon2025 Promo Code – Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat
There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Cider Maker and Founder Lee Van DeWater of Pierrepont Cider shares his story in this episode on how he is forages apples to share a taste of terroir from New York's North Country. Lee Van DeWater Foraging Apples for Cide…
How Canton Apples and Frosty Twig Fused Two Brands into One In New York's "North of Upstate" region, in the town of Canton is the Canton Apples production building. It is now also home of a partnership shaping the local…
A Century of Cold-Hardy Trees Saint Lawrence Nursery in Potsdam, NY, has been helping cold-climate growers find success since the 1920s. Originally founded by Fred Ashworth and later expanded by Bill MacKentley, the nurs…
From Farm to Glass: Cider at 1000 Stone Farm At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cid…
A conversation with Czech Cider Fan Dan Samek This episode brings us to the heart of Europe by way of Vermont. Ria sat down with Dan Samek, a cider enthusiast and home distiller from Prague, to talk about the evolving ci…
Eric Depradine of Zydeco Meadery crafts mead with Heart, Honey, and Heritage As securing permission, Eric was able to start his fermentation journey in high school with a science project using cane juice. That spark stay…
A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Ro…
Levi Danielson is the founder and cider maker at RAW Cider, based in Dayton, Oregon. With roots in the Driftless Region of Minnesota and a cidery nestled among cider apples and pears in the Willamette Valley, Levi's stor…
An intimate sit down with James Forbes of Little Pomona to talk about grief of losing his wife and business partner Susanna Forbes, the growth of the cidery, and the evolving identity of one this select cidery. Rememberi…
Fourth-Generation Farmer, First-Generation Cidermaker Sophie Horstink of De Groote Wei, which means The Great Meadow in Dutch, is crafting Dutch cider as a value added project at her family's farm. Located in the eastern…