Category Archives: Draft

Low carbonation, tap dispensable, moderate alcohol products

Orchard Oriole Perry

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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

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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.