Scenic orchards are one thing, but completely abandoned orchards from decades long forgotten are a sight to see. The dotting of trees surrounded by wild shrubs and overgrown brush makes one feel that they have stepped back in time to the days before tractors or grid-based orchards.
It is from one such plot of land that the folks at Sheridan, Oregon’s Roshambo Art Farm and Art+Science Winery source part of the pears for their Wild Perry. First entering the Willamette Valley wine scene in 2011 with small batch Syrah and Pinot Noir, the husband/wife team of Dan Rinke and Kim Hamblin decided to enter into the cider/perry world in 2013.
The unfiltered, semi-sparkling, Wild Perry is made utilizing a blend of foraged pears from the Willamette Valley, and pears harvested from Hood River. Utilizing natural fermentation and minimal human-encroachment, winemaker/cidermaker Rinke allows the pears do what they do during the fermentation, before placing the juice in used wine barrels for aging and reinserting natural pear sugar for bottle conditioning. What follows is a complex, multi-layered beverage sparkling with notes of vanilla, pear and hints of yeast on the nose, before finishing with a palate of citrus, stone fruit and cloves. Drinking this lets you in on the diversity that perrys can represent, sure to please fans of lambic-style beers or intricate Italian wines.
