Perry Cuvée 2022
Silver medal SISGA 2024
The Black Forest landscape is dotted with huge, ancient pear trees. Up to 200 years old, these gnarly giants are remnants from the time when subsistence farmers relied on them to feed their animals and themselves.
These are true perry pears, bursting with sugar, flavor and TANNIN – perfect for making high quality perry. However, harvesting and processing is very laborious. The pears are small, ripen over an extended period, and often do not store well. We will visit a tree 5-10 times in a season, to ensure that we are only getting perfectly ripe fruit.
We gladly make this effort, because the results are worth it. The perry is on par with anything coming out of England or Austria.
This perry is a blend of varieties from our orchard in Öfingen, including Schweizer Wasserbirne, Gelbmöstler, Bayerische Weinbirne, Oberösterreicher, grüne Jagdbirne, Luxemburger Mostbirne.
We are very pleased that this perry has been repeatedly recognized in international competitions: 2020, 2021 and 2022 vintages were each awarded silver medals!
Cider Review provided this description of the 2022 vintage:
On the nose: Tropical. Like sniffing a bag of pineapple and lime sherbet. Marzipan with a dusting of icing sugar. Something pithy, like a cross between orange and grapefruit.
In the mouth: As above. Childhood memories of lollies dipped in sherbet powder. Fruit rounds out to peach yogurt with a twist of lime zest. A slightly “schnappsy” middleground, giving way to a solid, gently grippy marzipan and digestive biscuit.
In a nutshell: Juicy banger may be the short note on this. Love the combo of tropical fruits and that marzipan-like tone carrying all the way through. Süffig.
| Product | Sparkling perry |
| Process | Méthode Charmat |
| ABV | 7,7 % |
| Bottle | 0,75L champagne bottle |
| Tasting Notes | Has a lively sparkle, an intense floral nose, fruity aromas of pear and ripe melon, but also petrichor, and something woody; acid and tannins are well defined but balanced. Drinks very nicely now, but will also mature beautifully over years, if you can wait. |
| Serving suggestion | Cellar temperature – opens up a lot as it warms. Pairs well with many foods, e.g. fish, spicy Asian cuisine, and younger cheeses. |
