Kinglet Bitter ’12 Release

Status

Two releases in one weekend!

Thanks to Kitty and Milissa, this year’s ‘pomage’ of our traditional English-ish draft cider is available. It’s the partner to our English-ish dry, tannic Orchard Oriole Perry, which is also ready for sale now.

The Kinglet is not as short supply as the Oriole – but I don’t expect it to last the Summer. So stop in to the ÆppelTreow Tasting Room some weekend soon.

Orchard Oriole Perry ’12 Release

Status

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.

Product Goings and Comings

Status

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.

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.