BRIGHT & FRESH
METHODE CIDER, 2016
Everyone knows the clarity and vivacity of Marlborough Sauvignon Blanc. The piercing green fruits and punchy acidity. Well, translate that to the cider world and you're getting close to the electrifying effect of Abel's Methode Cider.
Citrus aromas of depth and breadth continue onto the palate, where they open up to become lime and lemon with hints of orange zest. There's a definite green apple tang - no yellow apple flavours here.
But where does that piercing quality come from? Founders Mark and Sophie McGill both hail from winemaking backgrounds, and that's certainly played a part. Their young family brought them back to New Zealand, where they both grew up. Now they combine the worlds of cider and wine. The fruit is grown in orchards in the north-western corner of the South Island, named after the local Abel Tasman National Park.
'It's about taking care of the fruit, when we treat with kid gloves,' Mark tells me. And taking a big hit on yields because of their unique way of fermenting their cider. Instead of pressing the pulp before fermenting, they press after, reckoning this way the will achieve the maximum flavours, aromas and intensity from the skins. 'We don't know anyone else making cider like this. Probably because it does cut your yields significantly,' says Mark. They achieve around 500 litres (132 gallons) from a tonne of fruit, rather than the more normal 750 litres (200 gallons).
It took seven years to perfect Abel Methode Cider. Mark continues to experiment every vintage, with new varieties and new techniques. 'Maybe in three to five years we will have another cider', he says. '... maybe!'
Extract from The Cider Insider, The essential guide to 100 craft ciders to drink now.
By Susanna Forbes https://twitter.com/DrinkBritain; Quadrille, available from smarturl.it/ciderinsider
We are super passionate on this subject, and following is an article from New Zealand's Orchardist Magazine where Mark talks about why we only use 100% fruit (no water, no concentrate, no flavourings), and why we think all New Zealand producers should to!
Cider should be pure fruit without any added water and if Mark McGill from the boutique Nelson cidery, Abel Methode Cider, is successful with his lobbying, that could well become a regulation for the fermented fruit.
In a corner of a winery in Nelson's Moutere hills, Mark and his wife, Sophie, use the acidity, flavours and aroma of apples such as Cox's Orange and Sturmer to produce a cider that was named a finalist in this year's New Zealand Food Awards.
It's a bone-dry cider which means the natural fruit sugar is turned into alcohol and all the flavours of the fruit pulp and skins have been captured in the end product. No water is added and Mark says that should be the case with anything labelled cider, in the same way wine has this regulation.
At this stage, the cidery is a fledgling business that produced 4,500 litres of cider for the 2017 vintage, but Mark has a big vision for the industry as a whole. Because though the country produces about 17 million litres of cider a year, about 13 million litres of that is water, he says.
In France and Germany, cider is made from pure fruit just like wine, while Mark says many other countries have regulations that govern the ingredients. Whereas in New Zealand, cider comes under the fruit wine banner where water, juice concentrate and other flavours can be added, with no requirement to list ingredients. Mark points to the New Zealand wine industry where wine only needed to be 80% from grapes until 1983 and then regulations were introduced that required wine to be 100% from grapes.
"So that's my goal with cider. Eliminating water is the biggest thing for me - most people drinking cider think they're drinking fermented apple juice, but they are mostly drinking water.
"The industry can't keep on making a cheap commodity that is a watered down product because it doesn't do anything for brand New Zealand."
Adding water increases volume and enables producers to avoid a higher excise tax because it lowers the alcohol level to less than 6% which is where the higher tax kicks in. Mark says fruit growers would also benefit if less water went into ciders as more fruit would be used and growers would make better margins.
For the former wine maker, pure fruit cider is the only way to go. Both Mark and Sophie grew up surrounded by vineyards and wine - Mark in the family's Wairarapa vineyard and Sophie amid Marlborough's vines where her father is a winemaker. Mark went on to study winemaking before taking up winemaking roles overseas and back in New Zealand, before meeting Sophie through work in Australia.
It was during their 10-year stint in Melbourne, that they began experimenting with cider making because most of the ciders on the market were too sweet. Initially they plucked apples from a tree in their garden, put them through the kitchen blender and fermented the juice to make about 20 litres of cider - pretty similar to the process used for white wine. Trials followed with other varieties to find the best flavours and acidity; blending them to achieve the best result. Throughout the process, they worked with pure fruit.
"There's a big difference between the sweetness and flavour from fruit versus sugar and if you can get fruit sweetness without sugar sweetness, it's a healthier option."
A young family brought them back to New Zealand where they headed to the "world renowned apple and pear" region, Nelson, to make cider. Some orchardists allow them to pick the fruit themselves which means they can get the full-flavoured, tree-ripened fruit and they also buy in freshly-harvested fruit. After trialling numerous varieties, they have found the modern apple varieties lack flavour for a good cider and prefer heritage varieties such as Cox's Orange Pippin and Sturmer Pippin, plus true cider varieties such as Gravenstein and Kingston Black which are all used in blends.
"I'm more of a fan of blending because I think you get a better product. And there's a fundamental difference in the way we make our cider. Normally you would put apple through a mill into a press and press it to get the juice, whereas we mill straight into the tank - the same as you do for red wine. We press at the end of fermentation because a lot of the flavour of apples and pears is in the skin. It's just more flavour, more aroma and more intensity. Apples and pears have quite delicate flavours, so that's the way of extracting more flavour."
Every season will provide different flavours - 2016 was a warmer year, a good summer, which ripened the fruit perfectly and provided those intense, tree-ripened flavours. Last year was cooler and the later-season apples struggled to ripen, so that also affects flavours. Mark never measures sugar levels or other aspects of the fruit prior to harvest and relies purely on the taste of the apples.
Once the fermenting cider reaches the bottling stage, a little sugar, plus organic yeast is added in a process similar to champagne. The yeast consumes the sugar and produces a little more alcohol, but more importantly, carbon dioxide for natural bubbles.
It's an expensive way to produce cider and Mark refers to it as a labour of love. A tonne of fruit produces just 500 litres of cider compared with about 800 litres in most proper commercial cideries. But they like the result and being a finalist in the food awards proved they have a product others like as well.
Marketing has been a complex issue, Mark says, with social media now a standard avenue to lift the profile of a product. Twitter, Instagram and Facebook is one way of telling people about their cider and it's all about getting exposure for their product. Mark was invited to join a panel at the New Zealand AgriFood Investment Week in Palmerston North earlier this year to talk about agrifood and potential for New Zealand. That led to someone suggesting they enter the food award, which in turn led to being nominated as a finalist.
Increasing exposure means their Abel Methode Cider can now be found in restaurants, cafes, luxury lodges and retail outlets throughout New Zealand and also in Australia.
Part of Mark's vision for the New Zealand cider industry is to get cider out of the beer fridge and its own section on the menu. And if he successfully steers the cider industry toward pure fruit, without water, he is hopeful Nelson's sunshine and intense fruit flavours could become synonymous with great cider.
"Cider could be to Nelson what sauvignon blanc is to Marlborough," he suggests.
So much love for Blackhearts & Sparrows. This was all our local wine stores when we lived in this beautiful city! So excited to be in the fridge.
Woke up early to talk about all things cider. Click here to listen (it's not long!)
Wow! We're finalists in the 2017 NZ Food Awards - amongst a crowd of other super (&) passionate producers from around the country!
A mention in the latest Drinksbiz mag for our 2016 cider. Drinking very well right about now - cheers!
#dishmagnz #abelcider #realcider #nzcider #cider
Our lovely stockists Raeward Fresh have included us in their blog! Food friendly is a great descriptor for us AND our cider!
Follow the link here...... blog.raewardfreshqueenstown.co.nz/raeward-fresh-food-blog/abel-methode-cider-w-mark-sophie-mcgill
Cider is traditionally made by fermenting the juice of apples and pears. At Abel we tweak this theory slightly and make our cider by fermenting the entire fruit – skins, pulp, seeds, stalks and all.
Cider is commonly placed in the beer category, however being derived from fruit, the production is much closer to winemaking than brewing. For us this is important as we use white, red and sparkling winemaking techniques to produce Abel Méthode Cider.
Cider's sparkle is created in one of three ways. The simplest method, used for most cider, is direct carbonation, in which pressurized carbon dioxide (CO2) is added during bottling. The second, more traditional, method is to seal the cider in tanks just before it finishes fermentation. This creates a slight spritz when the very last stages of fermentation take place in the tank.
The most difficult and labour-intensive (expensive!) method is to put the cider through secondary fermentation in bottle. This is called “Méthode Traditionelle” - the method used to make Champagne that gives greater complexity of aroma, flavour and structure. We add a final dose of yeast and sugar (tirage) to our cider as it is bottled and sealed. The yeast completely consumes the sugar inside the bottle, creating a small amount of pressurized carbon dioxide and alcohol. Then we wait - it usually take 8-10 weeks for the yeast to complete this secondary fermentation in bottle. This is where the “Méthode” in our name is derived from. #bubbles #abelmethodecider #abelcider #nelson #cider #summer #waiting
Mark & Sophie make cider in the sunny Tasman region at the top of New Zealand's South Island.