We were always destined to make our own wine.  Sophie’s parents, James & Wendy Healy have been in the wine industry for over 40 years.  Working with the iconic Cloudy Bay and then going on to co-establish Dog Point Vineyard in Marlborough.  Mark’s Dad Linton has been a viticulturist for just as long, working throughout New Zealand and then planting a vineyard in the Wairarapa in the early 90’s.

We grew up immersed in wine, but also eating the intensely flavoured and crisp apples for which New Zealand is world renowned.  For over 10 years Mark has been experimenting with small batch cidermaking, trialing and perfecting what has become Abel Méthode Cider. 

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.  Its wine made from apples and we think it’s delicious!

We love drinking Chardonnay, and in our opinion the rolling hills of the beautiful Moutere Valley in the Nelson-Tasman region is where Chardonnay thrives.  Rich clay soils, high sunshine hours and a glorious maritime climate is perfect for making a deliciously fresh and highly textured style that we, and hopefully you, enjoy.

Spring 2019 marked the planting of our very own vineyard and orchard in the Moutere and we’re looking forward to sharing our wines from this beautiful place with you.  This is where our name originates – from the picturesque Abel Tasman National Park located at the top of New Zealand’s South Island.

Mark & Sophie McGill