Production particulars
Traditional and modern techniques combine in a unique dry to medium style. We choose the most astringent varieties of dessert apple varieties and allow skin contact and oxidisation before a long slow ferment to exacerbate bitterness and fullness of body. A controlled wild ferment is adopted balancing both the fresh and the funk. Allowed to naturally proceed through malolactic fermentation.  Variation is always desirable as long as it brings the funk.

Production particulars
Contemporary cider style expressing the fresh aroma and taste of commercial eating apples. Modern winemaking techniques are used throughout processing, fermentation and blending to produce a bright sparkling style. Gala apples add floral edges and Fuji apples plump, apple character.

Production particulars
Traditional pressing and open fermentation combine to create a full flavoured cloudy cider. Softness is maintained through natural acid, residual sugar and soft but lively bubbles.

Production particulars
Modern perry expressing the fresh aroma and taste of special Tasmanian pears by using contemporary winemaking techniques, minimising oxygen pickup throughout processing fermentation and blending. Our special blend of pears allows us to create floral and fruity complexity all in a relatively dry to medium style.

Production particulars
Pressed hard, fermented slowly in the depths of the Tasmanian winter and allowed to mature,  develop and go through malolactic fermentation quietly. Naturally bottle fermented to add texture and flavour.

Production particulars
This french style apperitif is made in collaboration with Peter Bignell at Belgrove distillery, Kempton, Tasmania. Distilate from our cider is used to fortify slightly fermented apple juice, which is then aged in oak.