We grew up eating the intensely flavoured and crisp apples for which New Zealand is world renowned. For the past 9 years Mark has been experimenting in our back yard 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!
We are excited to be working with growers in the Tasman region to source our heritage varieties of cider apples and pears. This is where our name originates – from the beautiful Abel Tasman area and National Park, in the northwestern corner of the South Island.
Mark & Sophie McGill