A late-season scab-resistant perry pear with moderate acids and tannins. Origin: traditional English cultivar from the Newent district of Gloucestershire. Tree: vigorous growth as a young tree, becoming medium size when mature. Good production but tends toward biennial bearing; some fruit scab. Perry: fruit milled 3–5 weeks after harvest; juice acidity 0.42, tannins 0.15, specific gravity 1.052; higher concentration of citric acid than other perry pears (>0.3%); produces a good quality vintage with medium acids and tannins. Fruit: small, broadly turbinate, almost oblate, 35–49 mm long, 42–58 mm diameter; stem slender, 22–39 mm; no stem basin, calyx basin slight to none; calyx closed to slightly open. Skin green, flushed with orange, slightly russetted near stem and calyx; lenticels inconspicuous. Flesh has some stone cells around core. Ripens mid October in England’s West Midlands, and in western Oregon; excellent keeping quality prior to milling.
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