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 Methode 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 zero sugar (glucose/fructose). This is the way we like to drink cider - dry, refreshing and full of natural fruit sweetness derived from the delicious apples and pears that the Tasman region is famous for.

Abel Methode Cider NV 330ml

This is our first ever Non-Vintage blend!  It's a special assemblage of multiple vintages, some of which have been ageing on lees in barrel for more than 5 years. Savoury and textural, it's had a further 12 months in bottle on lees and very much follows our house style - dry, refreshing and full of real apple flavour.

Click here to read the NV Tasting Notes 

Abel Methode Cider 2018 500ml

Our 2018 vintage has developed superbly in bottle (and there's not much left!).  Now having had more than 48 months on lees in bottle it's still mouth-wateringly fresh with layers of apple, sherbert and wine biscuit.  The bubbles are fine and the smooth bead adds a textural element that leads through to a typical bone dry finish.  Delicious.

"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

Click here to read the 2018 Tasting Notes