Lemon curd and citrus blossom ride over underripe melon and apple on the nose. The creamy and full palate is a result of extended lees contact, while flavors of honeydew and lemon lead to a sea-spray finish. A perfect pairing for the Eastern Shore's local fare of raw oysters.
Formerly working in the Finger Lakes wine region of upstate New York, Peartree's passion for terroir-expressive products, which spans from wine to cider and tea, is only rivaled by his love of canoeing and hiking. He prefers to focus on wines from Virginia, Michigan, Texas and other smaller U.S. regions, as well as domestic and international cider.