Abel Methode Cider
We make Abel Methode Cider in small quantities each vintage from freshly harvested apples and pears. All fruit is hand-picked, milled, then fermented 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 aromas and flavours. Bottle fermentation adds complexity and texture, as well as giving cloudiness from the yeast sediment that remains.
Abel Methode Cider is bone dry with less than 0.5g of sugar (glucose/fructose) per bottle! This is the way we like to drink cider - refreshing and full of natural fruit sweetness from the delicious apples and pears that the Nelson-Tasman region is famous for growing.
"If there's one fruit that approaches the grape's ability to yield a fermented product worthy of connoisseurship it's the apple (and its close relative, the pear) - in its fermented form, cider". Jim Clarke, Journal of Fine Wine
Tasting Notes: Delicious green apple, citrus, sherbet, pear florals, bread and biscuit. Dry, focused and clean with a moreish apple tang, mouth-watering acidity and a delicate yet crunchy tannin finish. Refreshing and long with a precise stream of bubbles ala fine Champagne. 2017 Vintage. 7% vol.
Aromas of brioche, sherbet, green apple skin, pear spice, wine biscuit and florals. The palate is extraordinary refreshing - lime, lemon, crushed ice, apple pip and a moreish leesy texture that leads through to freshly cut apple and a typical bone dry finish. Fine bead, pours a pale gold/green. Immediately approachable and uber delicious. 2018 Vintage. 6.5% vol.