The fruit came from the seven apple trees of Dolley Orchard in Highweek and was harvested in September 2002 by Simon Dolley and Chris Leathlean.
24lbs of assorted eating and cooking apples were used to make 3.5 gallons of wine, Chris made the same amount with a simialr amount of apples.
The wine was racked four times (after 4 weeks fermenting in the loft) and finished up with a hydrometer reading of 0.990 (after a further 8 months in the Dolley wine cellar).
The wine was decanted into 21 bottles on Saturday 12th April 2003.
All twenty one bottles have been laid down in the Dolley wine cellar and should be left for at least six months.
The wine enjoys a crisp but sweet taste and definitely has "a bit of poke".