Light, sweet and juicy. Fresh apple juice is the shows main attraction. Just like the scent, it is bright and highlights the pink ladies from the Alpine Country. There are elements of thick cream throughout both in taste and texture. The finish, again perfectly reflects the final mouthful of a pink lady, long, lingering and tart.

Frank's Summer Apple Cider is crafted from tree ripened Golden Delicious apples grown at "Woodside", North Franklin. Crushed fresh, the sweet juice is fermented with several other varieties, to create a delicious blend.

A sparkling cider style made from ripe Ruby Cabernet grapes, with a light strawberry and cherry aroma and a slightlysweet finish.

Overview: Light in colour with a fine bead and lasting effervescence. 100% thirst-quenching with a sweet yet dry finish, perfect for those looking for a beer alternative. Cider made from apples sourced right here in the Hills of Perth. Ingredients: WA pink lady and granny smith apples, yeast, water, preservatives. Flavour: Crisp, refreshing, appley.

Frank’s Cherry Pear Cider is a delicate fusion of two much loved Tasmanian favourites. The subtle flavours of real cherries and pears combine to produce a sparkling, medium sweet temptation.

Mind Spirits exclusive traditional apple cider - A bit drier 5.5% 330ML 100% Australian grown. A new recipe of cloudy cider crafted at the Lobo Farm (Adelaide Hills). This cloudy cider is using: - Mixed bag of Cider Apples. - Pink Ladies Apples. - Grannies Apples. Paddock to bottles, the apples are sourced from Michael's orchard (Owner). Intense flavour, a little funky in the nose, hint of spice, structure and tannin with a clean finish. Untamed flavour, character and sophisticated Lobo style. The story of Lobo Juice & Cider: Just 20km from Adelaide, the Adelaide Hill has been the main apple growing region of South Australia since the 1800's. Cidermaking began back then, and various cider companies have come and gone over time. LOBO began in 2007, they started with a few experiments to try and make some cider out of leftover apples at Michael's orchard. Encouraged by the results, the experiments became trials, trying out different apple varieties to see which would make the best cider. Granny Smith were a bit tart, Fuji tended to be sweet and bland, Red Delicious was good but it turned out that a blend of mostly Pink Lady apples has a good flavour and natural balance. As sales expanded Michael grafted a portion of the orchard to change some old Sundowners over to cider apple varieties. Cider apples with unaccustomed names such as Yarlington Mill, Kingston Black, Dabinett and Somerset Redstreak. These are English varieties grown in Europe specifically for making cider, they tend to have more tannin than eating apples and make a more traditional style of cider, darker in colour with more structure and complex flavour.

Three Oaks Crushed Apple Cider is a hand crafted apple Cider made from only the very best ingredients. This one is a bit stronger in alcohol though with 8% alcohol volume.

The home of Bertie Cider is in Bertie Street Melbourne, in the very same building that once produced that staple of showbags across Australia, the Bertie Beetle chocolate treat. The cider uses only Victorian apples, which are hand-picked and cold pressed to create a crisp, delicious apple cider thats small on sugar but big on taste.

With a blend of Royal Gala and Pink Lady apples, this unfiltered cider tastes of pure apple goodness. No added sugar, syrups, water or trickery. Slightly tart with natural fruit sweetness.

1927 isn't the vintage, but it is the year these Marsanne vines were planted - considered to be some of the oldest Marsanne vines on the planet. That added vine age gives a layer of complexity above and beyond the already impressive varietal purity of the first label. Classic honeysuckle and lemon zest is underscored by a strata of richness and texture. Now sealed under a screw-cap, this Victorian classic is true to vintage, style and varietal.