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95 points Wine Spectator
and two to three would be preferable
natural yeast fermentation
which now amounts to 15 hectares of vineyards (mainly Pinot noir and Chardonnay) and many appellations such as the Chapelle-Chambertin or the Gevrey-Chambertin
Louis stopped making wine in 1994
Threadbare Farmhouse, Perry the Pear, Hard Pear Cider (750ml) Northwest 95 points Wine SpectatorAlcohol : 5. 5% To make Perry the Pear, we start with a blend of locally grown and pressed Bosc and D'anjou pears and ferment their juices with fruity white wine yeast to produce a naturally off dry perry. Peary the Pear is quite delicate and pours with a brilliant straw color, crisp carbonation, and notes of honeysuckle, orange peel, and apricot.
