This year’s draft perry, from estate-grown traditional English perry cultivars, is bottled, and will be released this weekend, May 25-26th.
Due to the poor crop following the Horrid Torrid March of Twenty Twelve, this batch of Orchard Oriole Perry is very limited – just 17 cases. You’ll have to come to the Tasting Room to get some – but we will reserve some for you by phone or email.
I will admit that I had some during bottling last night – and it’s pretty tasty.
Wassail!
Charles
Perrymaker.
The 2011 pomage of Pommeaux is gone from the Tasting Room.
BUT…
We are on track to release the 2012 Orchard Oriole Perry and Kinglet Bitter Draft Cider next weekend. These will be Tasting Room exclusives this year.
We also have all the glass on hand to bottle up more dessert wines. You should come out and see how stuffed the winery is right now.
Barn Swallow has returned to the Tasting Room! Hurray! 750mL bottles are back on sale.
And if you are interested in sixth barrels for your home bar/kegerators, this is the time to pre-order.
A little recognition for our Barn Swallow Draft Cider from the Chicago Reader.
http://m.chicagoreader.com/Bleader/archives/2013/02/13/striking-gold-at-the-cider-summit
We told you it would go fast this year! There are fewer than 10 cases left.
You may call or email the winery to reserve some.
Semi-sweet, fruit forward, with some tartness, too. Like freezer jam.
Tart, crisp and fruity. Refreshing.
Semi-dry, slightly bubbly, aromatic from our own custom made spice blend we infuse in during [steel] barrel aging.
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.
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.
English and French traditional cider apples. Complex and tannic.
Fermented to highlight cultivars and terroir.
Subtle apple and tannins, tart, slightly bubbly.
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.