Jerome Forget's farm (Ferme de l'Yonnière) based orchard in the Normandy region of France is home to 200 year old apple and pear trees. His Poire Vinot is a favorite annual release of ours. Named after the primary pear variety used, Vinot, this perry also includes pomera and plant de blanc pear varieties - all of which are indigenous to the Domfront area of Normandy.
The pears handpicked from massive 200 year old trees, slow pressed, and then naturally/spontaneously fermented with the native yeast on the fruit/orchard. Bottled prior to fermentation completing to create a natural sparkle and a living product (pét nat method).
Dry with distinct pear notes - fruity without being sweet. Very fine bubbles. The vinot and pomera varieties lend the tangy, green fruit notes, while the plant de blanc adds a dash of complexity.
We are down to our last few bottles of this 2021 Vintage (harvest season for the fruit).
Unfiltered. No added sulfites.
About Jerome Forget: At Ferme de L’Yonnière, Jérôme harvests 15 hectares of high-tree orchards in which all fruit is hand-picked. His fruit trees are indigenous apple and pear varieties that are surrounded by pastures and Normandy cows - true to traditions for cider orchards in this region of France. Most of his trees are 200 years old or more and all fruit is hand picked from the ground, ensuring that only ripe fruit is collected.
Only local varieties of apple or pear are used for his cider & perry. Natural fermentation is via the ambient/indigenous yeast from the trees & pasture. This natural fermentation tends to work very slowly allowing for a lot of flavor to develop. The sparkle comes naturally from a second in-bottle fermentation. Jérôme does not use any chemicals in his pasture or in his cidery. No sulfur are added at any time so all sulfites are naturally occurring.
To shop the rest of our cider, perry, and pear cider products from . Click here to read a great interview with Jerome Forget & Adam Wells from Cider Review:
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