After a 36 hour maceration the juice was pressed into two fine and very active barrels, one ex Meursault and the other ex- Sauternes. Spontaneously fermented these two barrels took very different paths. The Sauternes barrel, reflective of its previous contents, turned out to be something exotic and high toned, whilst the Meursault barrel became something refined and beautifully framed. Blended with a cryo-concentrate apple juice which essentially added sugar and yeast before bottling this is a super intense perry. It’s floral and herbal, citrussy, tropical, and candied with a funky twang, reminiscent of Jimi Hendrix bending an E-string.