Meet Our Growers
Our growers are passionate souls, having grown up in the orchard over the last four generations, they know a thing or two about apples.
Our growers lovingly tend to the orchard year round, replanting new trees every 3–15 years to maintain yields and flavour profiles. During harvest each variety’s brix, pressure and of course flavour is checked regularly. The lucky fruit is then handpicked at its optimum level, ensuring the fruit doesn’t bruise prior to its on-site juicing.
Our Adelaide Hills apple grower maintains biological sustainable agriculture, while their original orchard and packing shed in the heart of the Adelaide Hills provides the base to juice apples straight from the orchard, fresh and additive free.
Our apples are sourced from the iconic Adelaide Hills in South Australia where the small town of Oakbank is said to have been named after English migrant James Johnston.
The region has a long history of apple growing, coming a long way since the 1860s – now producing around 80% of the state’s apples. That’s about 23,000 tonnes of apples a year (the same amount of apples produced by the entire country of Sweden each year).
The region’s soil is made up of fertile clay/ loam, which retains vital nutrients and allows excess water to drain away. Warm days and cooler nights are vital to the ripening of apples while the increased altitude and an annual rainfall of 1000mm produces a sweet, crispier apple-perfect for cider making.
For the Love of Apples
Our apples are all estate grown and selected based on a number of factors including tannin, acidity, sweetness level, aroma and body.
Three Oaks Cider uses the following varieties to create our perfect blend:
- Pink Lady – A sweet, dense, aromatic and juicy variety. She’s known as the queen of apples for being the all rounder adding sweetness and tannin to the flavour profile.
- Granny Smith – A tart and tangy variety that has more acid than its counterparts, balancing out the sweetness so you can drink Three Oaks all day!
- Red Delicious – Highly aromatic variety giving our cider the distinct, crushed apple aroma. The red delicious also brings out the sweetness in the other varieties.
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Brewing the Perfect Cider
We start with the ripest fruit which is handpicked, then juiced by our expert growers before making their way to our winemakers at Langhorne Creek.
Fermentation starts with the addition of natural yeast and continues over 10–14 days at a cool temperature. Our winemakers meticulously check baume (sugar) and flavour levels, ensuring the perfect refreshing beverage.
Why natural yeast and cool fermentation you ask?
Well it ensures that we retain the natural fruit flavours so you get that delicious, just took a bit out of the fruit taste!
The result, well, we think it speaks for itself.