Tasmania

This isn’t the first Willie Smith I’ve reviewed here. Today it’s their newest member in the family named Willie Smith’s Organic Perry. Is there going to be any sibling rivalry?

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Spreyton Cider has a long history in the Tasmanian apple industry. First Spreyton Township grew the apples, then a juicing company, Spreyton Fresh, was formed. More progress came when Spreyton Cider was born. Now they are pushing the envelope, breaking new ground by adding hops to the Spreyton Dark Cider.

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In the little town of Spreyton just outside of Devonport, Tasmania is a family business. The business dates back to 1850’s but it wasn’t until 1900’s when the 2 families planted the first orchard. Nearly 100 years later Spreyton Fresh started juicing those apples. In 2012 Spreyton Fresh started fermenting that juice and Spreyton Cider Co was born. Today I’m presented with the Spreyton Cider Co 2014 Vintage. Over 100 years in the making, was it worth the wait?

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It’s been a while since I’ve reviewed a real Australian cider so I’ve decided to have a look at what the Tamar Valley in Tasmania has to offer. Dickens Sparking Cider is the second cider I’ve looked at from the cold store house. Their Old English cider was pretty enjoyable so I’ve got high hopes for this real cider. Read More

Two Metre Tall is probably the most diverse producer that I have reviewed. Not only do they produce top notch cider but beef and beers as well. The 600ha small farm is in a pretty unique position in the Derwent Valley, low rain fall but access to the Derwent River. The apple are grown in the Huon Valley . But one of the most interesting things about this cider is the example that it provides to other Cider makers and the Australian government in regards to what should be on a label.
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Dickens Cider, such a pun worthy name for a cider company. Today I’m reviewing the Dickens Old English Cider.
Like most of the other guys from the Tassie, the cider is made from real apples. And why wouldn’t you. The state has, what are probably Australia best apple growing conditions.
The Dickens family had a few drinks back in 2008 in their home which just happened to be a converted apple cold store. They decided to make cider. Today they now own a cider house and produce a range of ciders. Today I’m trying their Old English.

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Red Sails Medium Dry Gold Cider is the first bottle conditioned, keeved cider I’ve reviewed. When a medical researcher retired he set about cider making. Pairing together some of England’s best cider making apple varieties, with a cider making technique so intricate it could have only have come from France. So what is keeving and how does it taste?
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The guys down at Willie Smith’s have a new cider. Willie Smith’s Bone Dry Cider, is, as the name suggests, it’s a dry cider. While their first cider I reviewed was based on the French farmhouse style, the Bone dry is based on a traditional Herefordshire style. The big difference between the Herefordshire and this Tassie cloudy is the apples used. Here we have eating apple and not the traditional cider varieties. Sam Reid, the head cider maker at Willie Smith’s told me, the Bone Dry is a favourite among the local farmers when served at The Apple Shed. It’s earned itself the nickname “The Knee Bender” as its easy drink and quite strong. Read More