Abel Methode Cider is made each vintage in small quantities from 100% freshly harvested apples and pears. We hand harvest tree ripened fruit, crush it, then ferment until dry.
Our cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity, this gentle process helps preserve the natural fruit characteristics.
Our cider is fermented in bottle, like champagne. This natural carbonation gives a finer bubble which retains the aromas and flavours. Bottle fermentation adds complexity and texture, as well as giving cloudiness from the yeast sediment that remains.
Our cider is dry as this is the way we like to drink it - refreshing and full of real apple and pear flavour.
We grew up eating the intensely flavoured and crisp apples for which New Zealand is world renowned. For the past 9 years Mark has been experimenting in our back yard with small batch cidermaking, trialing and perfecting what has become Abel Methode Cider.
Growing up around, studying, working with, and making wine has led to this adventure. Our cidermaking follows the same principles as winemaking. We use 100% freshly harvested apples and pears. We craft Abel Methode Cider once a year using a combination of cider and winemaking techniques. The result is a single vintage cider which is why you will see the year on our bottles! Our current release is the 2016.
We are excited to be working with growers in the Tasman region to source our heritage varieties of cider apples and pears. This is where our name originates – from the beautiful Abel Tasman area and National Park, in the northwestern corner of the South Island.
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