Sparkling Dry Fine Perry

This is the first champagne method perry made by Susanna, James, and Laurence, made from fruit considered perfect for the method. The fruit in question are two French varieties, Long Bois and Antricotin harvested from Throne Farm, Herefordshire. 

After a gentle and simple wild fermentation in a stainless steel tank and maturation on the fine lees the perry was ready for the ever magical and much anticipated next step in making the 'Champagne Method' perry. For the second fermentation, the perry was bottled with sugar and champagne yeast (DV10), spending one year sur lattes, a Champagne term for resting the bottles on their side, this time for 12 months before being disgorged by hand a la volée.

Super bright aromatics, all brioche, honey, ripe pear and blossom. In the mouth itʼs a supremely elegant perry, with a plush, luxurious, creamy mouthfeel cut through with fine, bright acids. This framework carries a complex array of flavours -those honey and floral notes are there along with sweet ripe pears, but joined by lime, thyme and a hint of anise. Abv 8%