We grew up eating the intensely flavoured and crisp apples for which New Zealand is world renowned. For the past 10 years Mark has been experimenting in our backyard with small batch cidermaking, trialing and perfecting what has become Abel Méthode 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 freshly harvested apples and pears that are tree ripened and hand-picked. We make Abel Méthode 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.