Orchard Oriole Perry

English traditional perry pears. Complex and tannic. Fermented to highlight cultivars and terroir. Subtle pear, different from Bartlett and not-so-subtle tannins, tart, slightly bubbly.

  • Body: Tannic
  • Sweetness: 1
  • Tartness: 7
  • Alcohol: 5
  • Pears: Taynton Squash, Brandy, Thorn, Winnals Longdon, Normanschein Cidrebirne, Gin, Butt, Hendre Huffcap, and other bitter perry pears of English and Austrian heritage.
  • Pairings:
  • Available: 750mL, 5.16 gallon keg

Oriole Perry is our proud ‘estate’ perry.  It’s grown at Brightonwoods, within sight of the Winery.   It’s more subtle and complex than the Sparkling Perry- being fermented from 100% bitter perry pears.  We ferment it with a Sangiovese yeast that we think really brings out the tannin characters of the perry-specific cultivars.  These pears are exceedingly rare in the US, and not easy to grow.  When we get the question ‘Then why use them?’, we pour a glass of Oriole.  These are not mellow, easy-going French ‘butter pears’.  Perry pears think they are Cabernet – and have the tannins to back it up.

 

Kinglet Bitter Cider

English and French traditional cider apples. Complex and tannic.
Fermented to highlight cultivars and terroir.
Subtle apple and tannins, tart, slightly bubbly.

  • Body: Medium
  • Sweetness: 1
  • Tartness: 4
  • Alcohol: 6
  • Apples: Dabinette, Domaine, Frequin Rouge, White Jersey, Muscadet Deippe and other bittersweet cider apples of English and French heritage.
  • Pairings:
  • Available: 750mL, 5.16 gallon keg

Kinglet Bitter is one of our proud ‘estate’ ciders.  It’s all grown at Brightonwoods, within sight of the Winery.   It’s more subtle and complex than Barn Swallow – being fermented from 100% bitter English and French cider apples.  It differs from an authentic European cider by being ‘immature’.  Kinglet has very little post-ferment changes made by wild Lactic Acid Bacteria.  Instead, we ferment it with a Sangiovese yeast that we think really brings out the tannin characters of the cider-specific cultivars.  These apples are rare, and not easy to grow.  When we get the question ‘Then why use them?’, we pour a glass of Kinglet.

 

Single Barrel Series : Philosophical Cider

Every year we plan some production space for special batches.  We let the orchard have its own voice in these batches.  We set a side a reserve of apples that developed outstanding character. Or a blend of apples that arose together in history. Or that the cidermaker thinks are especially nifty.

These batches are produced with a minimalist approach. That means they are all light, dry, subtle and still.  The most authentic taste of the orchard we make.

We know they aren’t for every taste – so we make a single barrel of each.  It comes out to just over 20 cases.   Each batch is an ephemeral glimpse of orchard character, like scents on the wind:  tart, bitter, grass, wood, spice, blossom, fruit.  And when it’s gone, it’s gone.   In some future year, the orchard might whisper something similar in the cidermaker’s ear – but it won’t be exactly the same.

Here are some examples of Single Barrel Ciders that have come and gone.