This popular Vermont drink starts with muted gold coloring and a decent supply of quick rising bubbles. On the nose you get ripe pear, soapy and floral notes. It’s medium bodied and possesses better tannin than acid…and it needs more acid. There is a stickiness that flows over the palate from the considerable residual sugar. The flavors are a combination of stone fruits, apple and pear, all lacquered in sugar. If it were not for the moderate tannins in this pear cider, you’d probably have to put it on a stick and place a wrapper around it. The finish is medium in length. Chill or drink over ice.
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