Started in 2014 over a picking bin of ideas, this Deloraine family cidery makes dry, cloudy, unpasteurised cider and perry from Tasmanian fruit. Bottle-fermented like sparkling wine, the core range runs from Scrumpy to Cider Rosé; the experimental line pushes into dry-hopped, oak-aged and Pinot Noir territory. No sugar, no filtration, no apologies.
Seasonal Vintage, Launceston & Tamar Valley — February–May. This is the region’s season, not this venue’s opening — check before you drive. Source
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