Bubbles - Ciders & Sparkling Wines
"Life is complicated enough so we have kept Beechworth Cider simple. Fresh locally grown apples, a little spritz and a lot of thought. Drink it however you like, it doesn't matter... just smile and relax". This is the attitude underlying Beechworth Cider. It's "Real cider, made from real apples, grown on real trees". The ingredients stated on the label are "apples and thought" no artificial flavours are added, or concentrates used, letting the locally grown product shine through.
The boutique cider is described as slightly sweet and lightly spritzed, the apples are sourced from surrounding orchards in the Beechworth and Stanley area. The label is inspired by Aesop's Fables with a modern twist. The distinctive label features an apple tree, and a hand holding an apple with a fox looking towards the apple.
Beechworth Cider was launched in 2008 by Ben Clifton and his mother Sue Thornton as an addition to the family's wine business, Amulet Vineyard. In 2008 Ben was awarded an Australian Alpine Valleys Agribusiness Innovation and Entrepreneurship award as well as taking out the New and Emerging Business Award for the cider, and the business has never looked back.
The cider has recently secured national distribution through Bottle in Hand, and is available at the family's vineyard cellar door - Amulet Vineyard, Beechworth.
- Beechworth Cider
The team at Bress subscribe to a number of fundamental philosophies that underpin what it is they do and how they do it...
Firstly, to farm in a sustainable manner that is environmentally sound. At Bress this is achieved by using Biodynamic farming practices. And also to, understand growing seasons and eat well. Throughout the world, the four seasons have traditionally had a sizeable impact on how we grow the majority of our food.
However, with the advent of refrigeration, broad acre farming, the use of chemicals and growth hormones to promote crop size and ripening and international shipping, the reliance on seasonality is being eroded. We believe that this modernization of food is not a healthy thing and we promote and embrace eating foods that are grown or harvested fresh according to seasons.
The fruit for the Harcourt Valley Cider was selected from an orchard situated in the apple growing centre of Victoria, the Harcourt Valley. The trees are planted on a range of rootstocks and are trellised using a number of techniques, including free standing trees and the U trellis system.
Adam Mark's cider making belief is that good fruit should be treated gently and with minimal intervention.
Napoleon & Co
Using a blend of apples from their family owned orchards in the Yarra Valley, and handcrafted by our winemakers at Punt Road Wines, Napoleone and Co makes refreshing and unique ciders from the heart of the Yarra Valley.
The combination of apple varities delivers a unique flavour and the ideal balance of acidity, sweetness and tannins. The varieties include - Pink Lady, Fuji, Granny Smith and Sundowner apples. All fresh fruit with no juice concentrate!
For the pear cider, Packham's Triumph and Beurre Bosc pears adds the complexity and balance needed to deliver a refreshing and distinctive cider.
- Napoleone & Co Apple Cider
- Napoleone & Co Pear Cider
- Napoleone & Co Methode Traditionelle Pear Cider (bottle fermented with 3-4 months on lees)
Pipsqueak Cider is a fresh Australian cider made by the Little Creatures people. Cider making has been around for over a dozen centuries, but at Pipsqueak, we aim to utilise the centuries of experience to craft a fine Australian cider that is made from 100% juice, from 100% Australian fruit to make our two ciders; Pipsqueak Best Cider and Pipsqueak Pear Cider. We source our juice from the cooler regions of Australia in order to retain freshness, natural sugars and acid retention - this is how we lock in our flavours and make a cider that is crisp, refreshing and packed with loads of flavour!
- Pipsqueak Best Apple Cider
- Pipsqueak Pear Cider
Lake Cooper Estate
Lake Cooper Estate is perched on the Northern End of the Mount Camel Range overlooking Lake Cooper, Greens Lake and the township of Corop.
Gerry and Geraldine McHarg's range of richly textured wines that have distinctive "Heathcote" characteristics is complimented by their very special Sparkling Shiraz and Sparkling Chardonnay.
All of the wines are produced from 100% estate grown fruit and the sparkling wines are bottle fermented using traditional methods.
Sparkling Chardonnay: Typical chardonnay aromas of peach and melon. The palate is light and delicate with peach and melon fruit flavours and a zesty citrus finish.
Sparkling Shiraz: Made from selected Estate grown fruit when flavours are in the intense plum, blackberry and licorice spectrum. The base wine has rich flavours but soft tannins achieved by using free run juice which avoids excessive tannin pick up.
- Sparkling Chardonnay
- Sparkling Shiraz
Situated at an elevation ranging from 250 to 290m above sea level, Peregrine Ridge is the highest vineyard on the east side of the Mt Camel Range. Grown with a near perfect organic soil management regime, the Peregrine Ridge vineyard is planted on Cambrian soils that are at least 6m deep with a healthy distribution of greenstone (Jasper).
Peregrine Ridge focuses on high quality, elegant Shiraz styles which emphasise the Mt Camel terroir. The wines are produced solely from estate grown fruit and handcrafted on site, using traditional techniques.
Fruit integrity is assured by the watchful eye of local Peregrine Falcons.
Winemaking features the use of French and American oak barriques with small parcels of fruit set aside to produce our individual styles. Peregrine Ridge also produces sparkling and fortified wines in addition to its table wine styles.
Rowanston on the Track Winery
Located on the northern foothills of the Macedon Ranges on the Burke and Wills track between Lancefield and Heathcote. The family-run boutique vineyard produces Shiraz, Riesling, Merlot, Sparkling Shiraz and sparkling white, Blanc de Noir.
All their wines are handpicked and made using traditional techniques which include gentle crushing, open vat fermentation, and basket pressing, followed by maturation in oak barrels.
Blanc de Noir: Sparking White Wine Blanc de Noir is the French term meaning "white wine from red grapes" and is made entirely from Pinot Noir grapes. This champagne style wine has floral and citrus flavours, with a long, soft, lingering, creamy texture. Blanc de Noir is produced by removing the skins from the juice after the grapes have been pressed to prevent the color of the grape skin coloring the wine. The yeast lees remains in the bottle for over 18 months to bring a second fermentation as well as flavours and bubbles. The final step, triage is when the yeast is removed from the bottle and flavour adjustments are made.