2018 Perry Sur Lie
Our funkiest bottle. Inspired by BD Poires made by Eric Bordelet. Technically triple-fermented.
In 2018 we took a mixture of experimental pear varieties from our farm here in Bloomfield and tossed them into old French oak barrels and new American oak barrels. We fermented it dry, then re-fermented when we decided to age it for just a little bit longer. Yet another dose of sugar and yeast followed to reach that earthy, bready, funky flavour. Bottled in April 2019.
9%, <2g/L, experimental pear varietals
Sun woke at 6:17. Our perry slept. Dew rose and our perry slept.
I raised the pallet and opened the valve. The Sun’s permission. Our perry rushed through pipe into the filler. Hold. Bottle positioned. Perry rush. My hand grabbed the bottle and past it downstream. Hand to hand, the capper seals. Capper to table to cage, the last hand. Another bottle passed.
Music plays louder when it doesn’t need to scream over a pump.
Easter awoke. Our perry did too.