At Richmond in Tasmania’s beautiful Coal River Valley, Lost Pippin handcrafts the best Tasmanian apples and pears into unique, balanced and complex artisan cider and perry. Born in Australia’s heritage apple collection at Grove, Lost Pippin cider celebrates variations in variety, yeast, climate and season. Lost Pippin creator and cider-maker Mark Robertson his partner Rebecca and Kate and Andrew Beven from Cranston Campania have teamed up to create something special. If you’re a cider traditionalist, it’ll be hard not to swoon over the philosophy of Lost Pippin. It’s dedicated to carefully blending different varieties of apple and pear – and nothing else – into a range of balanced ciders. The Sparkling is a warm weather number, taking the drinker on sojourn into sweet, red apple beauty. The Wild is a funky, structured beast, slightly drier than most but refreshing and bursting with apple character. Think of it as a traditionalist’s take on the modern bubbly cider. The Still is a loving tribute to older English farmhouse drops, while the Heritage uses traditional cider apples and heritage apples. The result is a cider that’s more tannin-driven, with a palate that’s especially attractive for white wine lovers.
Drop into Bruny Island cheese in the Salamanca Arts Centre to try our entire range.