Meet the Makers
Uncover the stories, the dedication and the passion of Tasmania’s cidermakers.
Red Sails
Dr Clive Crossley
"Apples grow beautifully in Tasmania - it's one of the best places in the world to grow apples."
After a long career in medical research, Clive’s now indulging in his true passion: cider. He’s dedicated to making some of the state’s most traditional cider, using over 40 varieties of apple he grows on his orchard.
Red Brick Road Cider
Corey Baker and Karina Dambergs
A man of many talents, Corey’s roles include organising fruit, cidermaking, serving cider…among many other things. He is proud to be seventh generation Tasmanian and helped found the Tasmanian Cider Trail. Corey’s favourite cider is the Dry Hopped.
Spreyton Cider Co.
Damien Viney
"We've got several producers creating world-class ciders. All within driving distance of each other."
After moving across to the mainland, Damien returned to Tasmania when he was asked to help Spreyton Fresh start making cider.
Willie Smith’s
Andrew Smith
"I think all Tasmanian ciders - whether they're ours or someone else's - are generally at the top of their game."
Andrew’s a fourth-generation apple farmer, and his family’s apples are a Huon institution. And as co-creator of Willie Smith’s, Tasmania’s only certified organic cider, he’s also crafting a legacy of his own.
Lost Pippin
Mark Robertson
"All our products are handmade - they're not made in a big factory somewhere."
After 10 years in the winemaking industry, Mark’s turned his vino know-how into making Lost Pippin, a cider that’s both traditional and Tasmanian.
Franks Cider
Naomie Clark-Port
"It's being able to get the depth of flavour in the fruit that makes Tasmania unique."
A farm girl through and through, Naomie is the sixth generation of Clarks based in Franklin – she knows good fruit about as well as anyone in the region.
Simple Cider
Patrick Meagher
"It is about letting nature do its thing."
Patrick worked as a systems analyst before becoming a winemaker, as he says jokingly that he was looking “for a job that allowed me to get really messy, cold and wet on a regular basis. So I went into making wine and cider.”
Pagan Cider
Mick Dubois
“It’s the fact that every cidermaker down here is doing something a little different that makes Tasmanian cider so special.”
Mick worked as an editor for decades before seeing the writing on the wall and leaving to help start Pagan Cider.
Plenty Cider
Adam D’Arcy
On the path to Plenty cidermaker, Adam has made a few pip-stops. It began as a South Aussie boy spending time amongst the vines during school holidays. At nineteen, the opportunity arose to spend vintage at the award-winning Langhorne Creek winery. Since then, Adam has never looked back – this experience sparked a lifelong career and passion for production.
Brady’s Lookout Cider
Chris & Caro Brown
"Tasmanian cidermakers are an island of difference in a sea of sameness."
Known for his ‘infamous’ cider, Caro had fond memories of watching her Dad hard at work making the next batch. Sharing a mutual love for heritage apples and cider, husband Chris got talking to his father-in-law about the process of fermenting apples. Armed with a backyard full of home-grown apples and shared knowledge, Chris and Caro began their cider making journey in 2012.
