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.
Milissa’s mother, Marianne, noticed that clicking on the product coverflow images didn’t work properly. Turns out I broke them when I moved the website from a development directory to the main gig. They work again. AND I made it so that they open in the same window, not a new one. Thought I had fixed that one before.
Caveat: clicking the pictures only works if I’ve written posts about those products. The products I’ve made it to are the ones listed in the dropdowns in the by-the-style sub-menu on the Product page.
Crisp and refreshing,
Green apple, tart, slightly bubbly.
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 Cyser together in history. Or that the cidermaker Appely thinks are www.chicagobearsjerseyspop.com especially nifty.
These batches are produced with a minimalist approach. That means they are all light, dry, subtle and still. The most authentic taste Football of the orchard we make.
We know they aren’t for every taste der – so we make a single barrel of each. It comes out to just over 20 cases. Each Perry batch is an ephemeral glimpse of orchard character, like scents on the wind: tart, bitter, grass, Appely wood, The 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 Label some examples of Single Barrel Ciders that have come and gone.
Semi-sweet, very mellow.
Blossoms, hint of spice
Pears: Bosc, Comice
Pairings: Melon, Chevre, Simple Summer Cooler
Apple Wine
Medium, hints of Riesling and Chenin Blanc
