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Berry Cider
Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the 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 natural yeast sediment that remains.
Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!
Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the 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 natural yeast sediment that remains.
Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!
Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the 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 natural yeast sediment that remains.
Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!
This Brut is a blend of about thirty apple varieties. Some varieties are bitter and rich in tannins that provide body, along with some sweeter, softer varieties providing flavour and balance. This is a light and fruity cider, natural and a little alcholised, but rich in flavour. Best drunk fresh from a wine glass! Can fly solo, but rather good when paired with pork or fish.
Strawberry and lime infused cider.
Multi-award winning, fruity, medium dry vintage cider crafted exclusively with a blend of the juiciest traditional eating apple varieties. Friels First Press Vintage is made in a limited batch, using Red Falstaff, Katy and Windsor apples from each season?s harvest of Herefordshire and Worcestershire orchards.
Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.
From the team at Fruit Cru: ?A true fruit P?t Nat and our first field blend. Juicy and fragrant with a bold body and plenty of fizz. Aim? is a blend of mixed heritage apples, semi carbonic fermented blueberries and fresh elderflowers. A complex cuv?e with balanced tannins and an energetic aroma - you get the full orchard in this one!? Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.
Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.
From the team at Fruit Cru: ?A flavour unique to Aotearoa and quite possibly the first feijoa Pet Nat ever made. 72 hours of maceration on skins and a harmonious co-ferment of feijoas and heritage apples. Complex and deep, this one is more fruit wine than cider, with soft bubbles and an elegant fruit driven palette. the most graceful of the cru!?
Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.
A tribute to the Orange wines of Northern Italy. A short, sharp maceration on Pinot Gris skins from Wairarapa natural wine legend Lance (Cambridge Road). This one went quick and we had it in bottle within a couple of weeks of pressing.
Six months later and it's ready to fly. A rich and textural p?t nat cider with a deep orange hue and oodles of complexity. Vinous in nature with a broad fruit spectrum ranging from finger lime to table grape.
The lines are blurred so don't overthink it. Sit back and drink it!
750ml - 7.8% abv
Wild ferment, no additives, bottled live.
Midi is to Feijoa what Petite is to Quinze. Confused yet? All you need to know is it?s low in alcohol but still tastes amazing. We ferment it using the pomace leftover from our Feijoa cuv?e so it?s really pushing the envelope of what a minimal waste project can achieve. At 3.3% it?s not as light as Petite but much lower in alcohol than our usual offerings, so you can enjoy a complex fizz without the buzz.
750ml - 3.3% abv
Wild ferment, No Additives, Vegan.
Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.
From the team at Fruit Cru: ?A flavour unique to Aotearoa and quite possibly the first feijoa Pet Nat ever made. 72 hours of maceration on skins and a harmonious co-ferment of feijoas and heritage apples. Complex and deep, this one is more fruit wine than cider, with soft bubbles and an elegant fruit driven palette. the most graceful of the cru!?
Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.