Earlier today (12th May 2010), we were delighted to be awarded 1st place for Best Bottle Fermented Cider or Perry at the International Cider and Perry Competition held at the Hereford Cider Museum. "Sparkling Success" Press Release can be downloaded here.
"This was the first time I had ever attempted to make a perry" explains Cider Maker Simon Day "there is a lot of mystery surrounding perry production and it is certainly more challenging than cider making, but I felt that by following traditional Champagne methods, we could achieve the best expression of flavours, delivered with elegance and finesse"
Ribston Lawn was launched in October last year to critical acclaim, but with limited numbers available it is unlikely to be available for too much longer.
"We have more from the 2009 harvest, but it takes 12 months ageing on yeast lees in bottle to reach a perfect balance of fruit and bready, brioche notes" adds Simon "so come and get it while you still can!"
The Ribston Lawn Perry is an unusual and rather special alternative to Champagne or sparkling wine and has already been selected to be served at a number of foodie weddings, particularly for those looking to source good food and drink locally.