Our CIDER

The only cider hand crafted on Bruny Island. The Dillons have been growing fruit on Bruny Island since 1922. John Joseph Dillon’s first orchard was planted on the family property ‘Glensyon’ at Alonnah, South Bruny Island. JJ Dillon, and later his son and grandson, grew classic Tasmanian apple varieties. They sent boxes of their fruit by sea to markets in Europe and kept enough at home for cider making.

Now, JJ Dillon’s great grand-daughter Bernice makes farmhouse-style cider on-site in the winery at Bruny Island Premium Wines. Made from a blend of Jonagold, Pink Lady and Royal Gala apples into a yummy crisp, refreshing cider. The fruit for our cider making was grown in the famous Huon Valley apple region, where they grow some of the best apples in the world, not far across the D’Entrecasteaux Channel from Bruny Island. Such a great base makes a fantastic cider. The cider is fermented rather then brewed using Champagne yeast similar to how we do our white wine varietals. Tasmania grown ginger and blackberries are reduced in house by our Chef and added just before carbonation.  All our ciders are hand bottled and labelled weekly so you’re always getting the freshest cider possible.