Bramble Bubbly Sparkling Cider

Blackberries are tenacious invaders in Vancouver Island orchards, but a touch of their bitter sweetness in apple cider makes a sinfully delicious off-dry sparkling rosé. Raise a glass of Sea Cider, and see why Adam and Eve were blushing!

How We Make This Cider

Bramble Bubbly is produced by milling and then juicing BC apples, after which champagne yeast is added to begin fermentation. Fermentation is done at cool temperatures to maximize the aromatics of the cider base. After, blackberry juice is added to the base to achieve a deep rosé colour with a hint of blackberry flavour.

Tasting Notes & Food Pairings 

• Appearance: Sparkling rosé
• Aromas/Flavours: Orchard, blackberries, confectionery notes
• Acid/Sweetness: Off-dry with just a hint of residual sweetness; balanced
• Mouthfeel: Sharp yet smooth with minimal tannins

Food pairings: Mild or sharp cheeses, cured meats, poultry dishes, warm apple & berry crumble.

Good to Know

• 9.9% ABV
• 750 ml clear champagne glass bottle with flip-top closure
• Produced on-site in Saanichton, BC, Canada

Awards

• 2025 SILVER - GLINTCAP
• 2024 BRONZE - GLINTCAP
• 2023 SILVER - Sip Magazine / Best of the Northwest
• 2018 BRONZE - Taste BC
• 2017 SILVER - GLINTCAP
• 2015 GOLD - GLINTCAP
• 2015 BRONZE - Pacific Northwest Cider Cup
  

Canadian Invasion Series

Healthy land is imperative for orchards and natural areas to thrive, not just for Sea Cider, but for all of us. We all need productive agricultural land to help feed our communities, and this means having healthy and natural areas to provide a balanced ecosystem with clean air, carbon sequestration and habitat for wildlife. At Sea Cider, we pay close attention to the connection between our orchard and the surrounding areas. Our farm comprises both orchard and forest. Our orchard benefits from our forest, which provides wind protection and habitat for birds which feed on harmful insects; while our orchard provides flowers and sunshine for indigenous insects such as mason bees to thrive.

This symbiotic relationship is threatened by invasive plants. On the west coast, well-known invaders include the Himalayan Blackberry, Scotch Broom, English Ivy and Daphne. These tenacious plants take over land, pushing out indigenous species and degrading ecosystems. When such invasive species are present on farms and in forests, they inhibit the growth of more beneficial plants, and they degrade soil quality.

To raise funds and awareness, Sea Cider has created the Canadian Invasion Series. Each cider in the series is made by pressing the best of BC’s apples, fermenting the juice with champagne yeast, and then infusing the cider with fruit, botanicals and other ingredients from Sea Cider's farm, forest and surrounding BC farms. With community at its core, Sea Cider supports local non-profits improving our environmental health thanks to sales from the Canadian Invasion Series.

Products in the Canadian Invasion Series include, in preferred tasting order: Wolf in the Woods; Ruby Rose; Birds and the Bees; Sassamanash; Bramble Bubbly; Cherry Lane; Witch's Broom.