Tasmanian Cider Co. celebrated the official launch of Bonamy’s Cider with an intimate dinner at Barnbougle, the home of the cider.
The unique cider has been made using traditional winemaking techniques with minimal intervention, to create a product that is designed to be enjoyed like a wine.
The Tasmanian apple cider is inspired by the methods and principles of French winemaker, Auguste Bonamy.
Bonamy arrived in Australia in 1911 on a quest to find fertile land for wine production, but was enticed by the apples of the Huon Valley region.
He began creating cider using his winemaking knowledge, and hence it is apt that Tasmanian Cider Co. have adopted his name for this new release.
Bonamy’s cider is made from 100% pressed Tasmanian apples and yeast, with no added concentrate or sugar, to create authentic Australian cider.
“My philosophy on wine and cider, is that the fewer interventions that are made the truer the product will be to its origins,” says Bonamy’s cider maker, Simon Henderson.
“The Bonamy’s project was a chance to make a cider from Tasmania’s Huon valley, to meet the growers and work with them. We take the freshly crushed apples to our own presses at Cascade and take care to minimise the steps between the orchard and the bottle to give a great reflection of the fruit from the Huon Valley.”