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.
- 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.