Twin Island Cider

Made entirely from heirloom pears gathered from old orchards on Pender Island, this perry is wild fermented and can-conditioned for natural bubbles. The exact product description records zero added sulphites and identifies pears as the sole fruit. Orchard origin, wild fermentation and conditioning in the can provide the full documented production account for this naturally sparkling British Columbia perry.

Heirloom pears from a 120-year-old Kootenay orchard are fermented on white-wine grape skins from Pender Island, bringing together orchard fruit and aromatic lift. The profile shows grapefruit, lychee and elderflower. Five months of bulk ageing precede bottle conditioning, where yeast and sugar create the natural bubbles. Pear fruit, floral detail and lively effervescence define the resulting perry.

Apples gathered from more than six dry-farmed, unsprayed backyard orchards across Pender Island are brought together in a naturally expressive field blend. Many of the contributing trees date from the early to mid twentieth century. Slow fermentation gives a dry, apple-forward palate, while lively bubbles keep the structure fresh and highly drinkable. Serve chilled with charcuterie, roast pork, aged cheddar or savoury pastries.

Salt Spring Island quince undergoes extended carbonic maceration before being pressed and co-fermented with Gulf Island apples. Wild fermentation and conditioning in can create natural bubbles, framing an exuberantly fragrant, dry and luscious expression of the fruit. The palate is vivid and aromatic, with quince richness held in check by fresh apple structure. Serve chilled with roast pork, hard cheese, charcuterie or savoury pastries.

Ripe King apple gives a juicy orchard core, framed by bright acidity and natural bubbles. Fruit from dry-farmed, century-old trees brings a savoury, lightly rustic depth, while the pét-nat method keeps the palate energetic and direct. The finish is dry, fresh and gently textured. Serve chilled with roast pork, aged cheddar, charcuterie or savoury pastry.

Dry apple skin and a rosé-like red-fruit character meet musty grape-skin notes and a measured touch of funk. The palate is gently textured and complex, with savoury fruit held in balance by a firm, dry line. Black pepper appears on the finish, adding lift and definition. Serve chilled with charcuterie, roast chicken, mushrooms or firm cheese.

Crisp apple skin leads, joined by an earthy orchard note and a measured touch of barnyard complexity. The palate is nearly bone dry, with natural bubbles and brisk acidity giving the fruit a clean, energetic shape. A lightly rustic finish keeps the style expressive without becoming heavy. Serve well chilled with charcuterie, roast chicken, aged cheddar or mushroom dishes.

Bright orchard apple leads with zippy acidity, generous body and a light tannic frame. Natural bottle fermentation gives the palate lively sparkle, while fruit from old South Pender orchards adds a savoury, gently rustic edge. The finish stays fresh and focused, with enough structure for the table. Serve chilled with roast pork, sharp cheddar, grilled sausages or vegetable tart.

Grape must and red fruit meet crisp apple skin, with a lightly wild, savoury edge adding complexity. The palate is bone dry and energetic, carrying natural, Champagne-like bubbles through a taut fruit-wine frame. A touch of barnyard and leather stays measured against the fresh fruit. Serve well chilled with charcuterie, grilled vegetables, roast chicken or firm cheese.

Crisp pear skin and lemon zest lead, followed by wild-yeast complexity and a light creamy note. Traditional-method bottle conditioning brings lively, Champagne-like bubbles, while the palate stays bright, bone dry and cleanly focused. A subtle earthy edge gives the finish extra depth without obscuring the fruit. Serve chilled with oysters, fresh goat cheese, roast chicken or pear salad.