"the 80 year old pear orchard from down the road was very productive this year, so the cider shows more pear than is typical, and therefore more body and texture. Apples and wild quince are also in the blend. All fruits are macerated for a day after pulping, then pressed through summer meadow hay from the farm. Fermented partially in amphorae and partially in old French oak barrels. Bottled as a pet nat."
Limited and oh so incredible.
Adelaide Hills, Australia/Apples, Pears, Quince