In the fast-moving evolution of traditional cider styles in New Zealand this might be the pinnacle expression. Made in the same way as non-vintage champagne with different vintages of wild-fermented cider blended together, this will please wine-lovers, beer-drinkers and everyone in between. After the pleasingly rural aroma, you can taste the real fruit in this with the mellow sweetness nicely contained by a late, gripping tannic note. The judges loved this “intense, complex” cider, adding “absolutely stunning, so many flavours, delicious, love it”. If you have one cider this year, it should be this.
The rich flavours and funky aroma in this traditional cider allow it to stand up to gamey and sweet foods alike, or a bit of both such as duck with red wine reduction or venison with balsamic glaze.