Tasting notes: Willie Smith's Méthode Traditionnelle cider »

A serious sparkling style of apple cider in the MT style

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Willie Smith's Organic Cider - The Apple Shed

Willie Smith's Organic Cider - The Apple Shed

Willie Smith's Organic Cider - Andrew and Ian Smith
Willie Smith's Methode Traditionnelle 2018


Willie Smith's cider is made on the Smith family orchard that was first planted four generations ago in 1888.

Fruit from that (now expanded) orchard has a short journey to the cidery, literally across a paddock, where it's turned into award-winning cider, now with a reputation around the country. Their foray into distilling has also seen success and their appetite for trying new things has proved successful to date.

The team at Willie Smith's has always been keen on innovation and creating new tastes, all the while keeping the tradition of real fruit in their ciders. However, this one took some time to come to fruition:

Willie Smith's Méthode Traditionnelle

Willie Smith's writes:

Our first crack using the champagne method to create a serious sparkling cider in the MT style. We’d say it’s almost fancy.

Cidermaking notes: this one took some time to make. We aged fine dry cider in Tasmanian Pinot Noir barrels for four years, then blended in bittersweet heirloom apple cider. The long time in barrel contributed toasty oak complexity and a touch of savoury barnyard character. This, combined with fresh apple aroma, cider apple tannins and time in bottle on yeast lees, have created a memorable, softly structured mouthfeel that makes this cider unique.

Serve: as an aperitif in champagne glasses.

Pairs: brilliantly with cheese and other savoury foods.

Apples: this is a carefully crafted drink from an isolated little valley in southern Tassie, made from 100% Tasmanian Apples using six different bittersweet cider apples

Alco/vol:  8.0% ABV

Vintage: 2018

Price: A$160.00 for 6 x 750ml bottles (direct from Willie Smith's).Available singly at The Apple Shed in Grove and selected bottleshops.


  • Huon and Channel (TAS)

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February 25th, 2019
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