THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
A short drive from Bristol takes you into a quiet orchard valley where organic apples and grapes become naturally fermented cider and wine. Spend 90 minutes touring vines and presses, learn low-intervention winemaking, and sample paired tastings.
A short drive from Bristol takes you into a quiet orchard valley where organic apples and grapes become naturally fermented cider and wine. Spend 90 minutes touring vines and presses, learn low-intervention winemaking, and sample paired tastings.
You step off the lane and the city noise drops away—grass breathes, apple branches lean in, and a narrow track leads toward low rows of vines. The air smells of earth and late-summer ferment; the orchard seems to dare you to taste history.
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Operated by Wild West Wine and Cider · Failand, Somerset
You step off the lane and the city noise drops away—grass breathes, apple branches lean in, and a narrow track leads toward low rows of vines. The air smells of earth and late-summer ferment; the orchard seems to dare you to taste history.
This is Failand, a sheltered valley a short drive from Clifton Suspension Bridge where centuries-old West Country cider traditions meet contemporary natural-winemaking. The site sits on gently rolling soils of clay and limestone fed by runoff from the nearby Mendip foothills; those soils shape the character of both apple and grape. Local culture here blends small-scale organic farming with a revivalist interest in low-intervention fermentation—wine and cider made without added sulfites, finished in bottle the old way.
Your 90-minute visit combines a guided walk through the vineyard and orchard with an explanation of organic grafting, seasonal pruning and small-batch fermentation. Hosts explain the end-to-end process—growing, hand-pressing, spontaneous fermentation—and offer tastings paired with local cheeses. Nature is active: orchard birds patrol branches while grasses push up between vine rows, and the currents of air across the valley help dry fruit and shape flavors.
Practical notes: the experience is light on walking but outdoors, so weather-appropriate layers and sturdy shoes help. Tastings require proof of age; bring a reusable water bottle and book ahead—slots are limited. Public transport reaches nearby stops but expect a short taxi or 10-minute drive from Bristol. The visit suits curious food-and-drink travelers who want a hands-on primer in organic cider and natural wine production.
The tour lasts approximately 90 minutes, including a guided walk and tasting session.
Yes—several wines and ciders are sampled and paired with local cheeses as part of the visit.
The property notes wheelchair access for key areas, but outdoor paths can be uneven—contact the host to confirm specific access needs.
It's about a 10-minute drive from the Clifton Suspension Bridge; public transport serves nearby stops but expect a short taxi or walk from the nearest bus stop.
Wild West Wine and Cider operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step off the lane and the city noise drops away—grass breathes, apple branches lean in, and a narrow track leads toward low rows of vines. The air smells of earth and late-summer ferment; the orchard seems to dare you to taste history.
You step off the lane and the city noise drops away—grass breathes, apple branches lean in, and a narrow track leads toward low rows of vines. The air smells of earth and late-summer ferment; the orchard seems to dare you to taste history.
This is Failand, a sheltered valley a short drive from Clifton Suspension Bridge where centuries-old West Country cider traditions meet contemporary natural-winemaking. The site sits on gently rolling soils of clay and limestone fed by runoff from the nearby Mendip foothills; those soils shape the character of both apple and grape. Local culture here blends small-scale organic farming with a revivalist interest in low-intervention fermentation—wine and cider made without added sulfites, finished in bottle the old way.
Your 90-minute visit combines a guided walk through the vineyard and orchard with an explanation of organic grafting, seasonal pruning and small-batch fermentation. Hosts explain the end-to-end process—growing, hand-pressing, spontaneous fermentation—and offer tastings paired with local cheeses. Nature is active: orchard birds patrol branches while grasses push up between vine rows, and the currents of air across the valley help dry fruit and shape flavors.
Practical notes: the experience is light on walking but outdoors, so weather-appropriate layers and sturdy shoes help. Tastings require proof of age; bring a reusable water bottle and book ahead—slots are limited. Public transport reaches nearby stops but expect a short taxi or 10-minute drive from Bristol. The visit suits curious food-and-drink travelers who want a hands-on primer in organic cider and natural wine production.