Australian Cider

Along with the emerging Australian craft beer movement which is playing host to a number of new micro, nano and contract brewing operations, there is a new wave of Australian cider operators producing a product that fits between artisanyl craft cider and the glucose wines characterised by the Irish style craze which swept the UK in 2006. These 'ciders' are made with pure fruit juice, however the fruit they use are generally not cider varieties. Australian apple cultivars such as Granny Smith and Pink Lady are used predominately and produce a dry sparkling wine style cider that is clear, tart and refreshing. The tannin component that pervades the best west country ciders is noticeably absent which makes these drinks a little uncomplicated, but then UK ciders tend to be simple compared to the complexities of French examples from Normandy. Its horses for courses (speaking of which, I just won $60 on the Melbourne cup!).
First cab of the rank is Pipsqueak which is brewed by the same blokes who bring us Little Creatures (OK, Lion Nathan is a major shareholder but push that to the back of your mind). This cider gets the thumbs up from my wife so that's an indication towards its styling. Actually it tastes and smells very little of apples. Its neutral and if anything could easily be confused with Champagne - which is the style of dry cider I think LC were setting out to achieve.
Three Oaks Cider Co. are also a relatively new player on the scene. Their Original product takes a different approach to Pipsqueak and while still being clean flavoured, still maintains a strong apple and pear aroma and a residual sweetness. Their product range of Sweet, Dry and Original is slightly concerning though and mirrors that of a famous glucose wine manufacturer - Strongbow.
Punt Road Napoleone & Co Apple Cider is produced by a notable Yarra Vally vineyard which is branching out into the emerging cider market. Their offering is more in tune with the dry fizzy styling of Pipsqueak although the bottle I had displayed a rotting fruit aroma on the nose. If you have ever had the cider or perry from the cider stall at Borough Market you will know the aroma I am describing. Putting the aroma aside the cider was fine, if not a little dry and bland.
Continuing with the Yarra Valley theme, Coldstream Cider by the Coldstream Brewery was very much in the mould of the 3 Oaks offering with a semi-sweet slightly fruity offering. But still lacking the body and flavour that you get from a cider brewed with real cider varieties.

In a nutshell this is the current state of play for these emerging ciders. Its an interesting market play for these products as they are looking towards piggybacking on the niche craft brewing market where some of the more artisanyl products from Thorogoods Fine Apple Wines, Sully's Cider House, and Small Acres Cider seem to have found a niche within the fine wine industry. Fingers crossed my small operation will be able compete in both of these niches in just a few years time - well after these early market entrants pave the way and reintroduce cider to Australian drinkers again.