The final stop on our tour was the main tasting with lunch! Each maker presented a bottle of their creating and told us those enriching details about its making. Where it comes from, how it is made, what varieties are used, and their thoughts as they went about crafting it. We drank Find & Fosters Methode Traditionelle #124, Oliver’s 2015 Vintage, Ryan Burk’s First Flora, Little Pomona’s Feat of Clay 2015, Gregg’s Pit’s Yarlington Mill & Dabinett 2015, Butford Organics Aurora Perry 2014, and to cap it all off a pear spirit from Gregg’s Pit - made from the 2014 vintage of the very same dry perry we tasted from the tank earlier in the day.
To accompany these beautiful bottles: we had charcuterie from Trealy Farm in Monmouthshire, and it’s founder James came on the day to introduce the meats. We had the legendary pork and pork and plumb pies of Legges in Bromyard. An array of local cheeses from the mousetrap cheese shop, a wonderful Herefordshire cheesemonger. Bread from the brilliant Peter Cooks Bread. Asparagus and ham quiches from the Four Oaks Deli in Ledbury, and local chutneys and cheeses. All paired to the drinks they combine best with.