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.
Crisp and refreshing,
Green apple, tart, slightly bubbly.
