We grew up eating the intensely flavoured and crisp apples for which New Zealand is world renowned. For the past 10 years Mark has been experimenting in our backyard with small batch cidermaking, trialing and perfecting what has become Abel Méthode Cider.
Growing up around, studying, working with, and making wine has led to this adventure. Our cidermaking follows the same principles as winemaking. We use freshly harvested apples and pears that are tree ripened and hand-picked. We make Abel Méthode Cider once a year using a combination of cider and winemaking techniques. The result is a single vintage cider which is why you will see the year on our bottles.
We were always destined to make our own wine. We chose Chardonnay as we love to drink it and believe this is the grape variety most suited to the soil and climate of the Moutere Valley. We have begun planting our own vineyard and orchard, and we're looking forward with excitement to the day when that fruit is ready to go into bottle.
For now we are grateful to be working with growers in the Nelson/Tasman region to source our Chardonnay grapes and heritage varieties of apples and pears.
This is where our name originates – from the beautiful Abel Tasman area and National Park, in the northwestern corner of the South Island.
Mark & Sophie McGill