ABV: 7.5% 

FRUIT:

Beurre Bosc and Packham’s Triumph Pears

DESCRIPTION:

This Methode Traditionelle cider involves secondary fermentation in this bottle & time on lees to build flavour, texture and complexity. Under crown seal.

Cider Making
Our sparkling pear cider was made using a blend of 60% Packham’s Triumph and 40% Beurre Bosc pears, a combination that enhances complexity and flavour. We use the ‘Traditional Method’, comprising fermentation in the bottle, and then aging the cider on the yeast lees, in this case for 4 months.

Bouquet
This elegant cider displays aromas of baked pear, white flowers and hints of star anise, complemented by a fresh, yeasty Brioche character.

Palate
The delicate pear characters are balanced beautifully with fresh natural acidity and a creamy textural palate enhanced by the bottle fermentation and lees contact.

Royal Melbourne Fine Food Awards Silver Medal

Australian Cider Awards Trophy- Best Perry & Best Australian Cider Class 8

Australian Cider Awards Silver Medal- Class 8

Royal Melbourne Fine Food Awards Bronze Medal