Review: The Apple Shed, Tasmania
A visit to the apple isle is not complete without a stop at The Apple Shed, home of Willie Smith’s Apple Cider and Apple Museum.
Situated on 115 acres, the farm is 35 mins South of Hobart in the Huon Valley, a once thriving apple growing region that exported apples all over the globe and earned Tasmania the moniker of ‘The Apple Isle’.
Located in the rustic surrounds of an original apple shed built in 1942, you can learn about the Huon’s fascinating apple heritage told through the eyes of Willie Smith.
Willie came to the Huon Valley, Tasmania in the 1800’s and planted the first tree for the orchard that we pick from today in 1888. Descended from convicts (both his parents arrived in Australia free of charge), he was passionate about farming and knew that it took great quality inputs to create the best possible outputs. He saw the great soil, the bountiful supply of fresh water and the clean air that the Huon Valley offered and he knew this was the place for him.
Australia’s 1st organic Cidery from the Huon Valley, where William Smith first planted his orchard in 1888. Four generations of Smith family experience goes into producing the very best tasting apples, hand-picked for this cider.
Produced on the farm and crafted and matured in French oak to deliver a truly distinctive farmhouse style, full of character and flavour in the traditional method.
A range of delicious ciders is available at cellar door and the café serves a simple menu of the finest regional products.
A small providore will enable local producers an outlet in the Huon Valley where they can showcase their products and produce to visitors to the State.
The valley collects on average 700mm of rain each year which passes through some of the cleanest air in the world, originating in Antarctica. When required, additional water is available to our orchard, from the plentiful Mountain River flowing from the Sleeping Beauty mountain range.
The air in Grim in Tasmania has been measured and is officially recognised as the cleanest air in the world. The air, originates from the same location and travels over one of the largest expanses of virgin forest wilderness in Australia before reaching the valley.
How They Make It:
It all starts with the cleanest air, the best soil and the purest water on earth. Inspired by the traditional French farmhouse style, using 100% organic apples and all natural ingredients. The process is unique in Australia, and have deconstructed the French cider making methodology to deliver a completely different cider drinking experience.
Step 1: handpick all the apples – treat them with the care they deserve!
Step 2: press the apples for their juice.
Step 3: ferment the juice in a stainless steel vat using two types of white wine yeast from France.
Step 4: secondary ferment to round out the cider and give it more body.
Step 5: age the cider in French Oak vats for up to 6 months to add complexity.
Step 6: finish by blending together all of the different parts, allowing it to settle in maturation tanks for up to two months to create the perfect cider with a lovely rounded mouth feel.
THE APPLE SHED
2064 Huon Highway, Grove, Tas, 7109
Open from 10am daily
Ph: (03) 6266 4345