Our wine industry has already proven that’s possible. In Hawke’s Bay we have a wonderful climate, rich fertile soils and abundant water – it’s apple growing paradise. We know we can grow the best apples, so why can’t we make the best cider?
Great cider can’t be made in 6 weeks, like some commercial guys do. It needs at least 6 months in the bottle, and a year is better still.
Try Paynter’s Cider and let us know how we’re going.
Cider how it should be
At Paynter’s Cider we grow Kingston Black, Stoke Red, Tremlett’s Bitter, Broxwood Foxwhelp, Sidero, Slack Ma Girdle, Chisel Jersey, Bordes, Sweet Alford, Bisquet, C’hero ru Bihan, Fuero Rous and a whole lot besides.
They are all terrible to grow; upright, biennial, small, generally foul tasting, set poor crops and fall on the ground 2 weeks before they are ripe.
Not many people will follow me in planting these apples. It’s too hard and apple juice concentrate is really cheap.
I’m a 5th generation fruit grower and cider nut. It’s my job to grow exceptional fruit…and to pay the bills.
Paynter’s cider is made under contract by the good guys at Linden Estate in Eskdale. “Go with Trevor” we were told, “He’s fearless”. We did and he is. Trevor gave up his trade to pursue his passion for wine; initially working for free, just to get experience.
Nicola is an international traveller, CRI technician, winery lab technician, sailor and student nurse. Don’t ask me to explain. Without her technical knowhow, great palate and enduring friendship, Paynter’s Cider wouldn’t exist. In the beginning there was only my idea and Nicola’s knowhow. It took about 4 years trialling stuff in the back shed before the first commercial batch made in 2013.
Brett – My brother in law Brett at Giddyup Illustration and Design has done all the art for Paynter’s Cider. He can doodle like you wouldn’t believe.
The Paynters arrived in NZ from the English West Country in 1841.
Soon thereafter, we started growing apples, firstly on the main road in Stoke, then, since 1904, just outside Hastings. We’re now the largest family-owned fruit company in NZ, farming more than 700 hectares. We’re probably best known for the ‘Yummy’ brand of fruit which we launched in 1974.
In 2006 I saw some cider apples in a garden centre and it got me to thinking. Winemakers always say ‘great wine is made in the vineyard’ and if that’s so, then great cider is made in the orchard. So I bought and planted the trees, then set about sourcing every cider apple I could find in New Zealand.
Once we had fruit Nicola and I started fermenting, and fermenting, and fermenting – about 20 apple varieties, a dozen yeasts, cool ferments, warm ferments, wild ferments…and now we know almost nothing, which is some progress.
The Paynter’s Cider brand wasn’t developed by some fancy pants design house. Each bottle has my name and my family crest on it. I figure if I stake the family reputation on it, I’ll be under a little bit of pressure to produce something exceptional.
Paynters have grown apples for about 150 years, so we know what we’re doing.
We use Integrated Fruit Production (IFP) techniques that use predator insects, pheromones and monitoring of pest populations. It’s all about meddling so you can avoid spraying and generally it works pretty well. The only serious problem we battle is the blackspot disease (a.k.a. apple scab or Venturia inaequalis).
Thankfully a few spotty apples don’t worry the cider drinker so we cut a few corners on this as well.
Freight to anywhere in NZ that Toll will deliver is $7.95 (+ $5.00 for rural) per order. Min order 1 case (12 bottles).
For trade enquiries, please call Paul on 021 242 8264 or email: email@example.com
WARNING: Under the Sale of Liquor Act 1989, it is an offence to supply alcohol to a person under the age of 18 years (Penalty up to $10,000). Every person commits an offence and is liable to a fine up to $2,000 who, being under the age of 18 years, purchases any liquor on or from any licensed premises.