Four generations of apple farmer have tended this orchard situated in the Huon Valley in Tasmania. The farm went organic in 1997, thanks to the innovation of current orchardist, Andrew Smith. The cidery is located at the orchard, meaning the fruit travels the smallest distance possible from tree to bottle. One of the major benefits of this is we can see the trees blossom, the fruit grow, watch it get picked and make its way into the juice press. It’s a full circle process which all occurs in one place, right here on the farm.

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