Having great success with Blenheim Superb, we were keen to try the same principles to dessert pears – the first to do this in the world! Fully ripe Conference and Comice pears are pressed and the juice frozen to obtain a sweet concentrated juice through “cryoconcentration”. This juice is fermented slowly to achieve an ice pear wine with high residual sugar levels, yet a balancing acidity.
A big powerful palate with intense flavours of apricot, quince and a hint of soft caramel. Pairs well with chocolate based desserts and strong ewes or goats milk cheeses.