All change for fermentation guru Jasper Marais.
A change of fruit; a change of valley, a change of beverage.
The South African-born former Riversdale Estate winemaker has swapped from making wine in the Coal River Valley of Tasmania.to signing up as chief cider maker for Willie Smith's in the Huon Valley.
Marias has spent nearly 20 years in winemaking and "brings a hands-on, minimal-intervention approach grounded in great fruit and a sense of place".
"After 19 years as a winemaker, my passion for fermentation science led me to the cider world," Marais says in an email released by Willie Smith’s.
"The time felt just right to explore new drinks and the artistry of cider making, and there’s no better place to do it than Tasmania’s deep south, working with exceptional organic fruit grown with respect for the soil, the land, and the apples themselves.
"Andrew Smith's team behind our fruit gets this right at every step, which makes my role simple.
"Keep the ferments clean and happy and the result is ripper cider. Minimal intervention, letting the fruit and terroir shine."
How does his previous experience shape the way he approaches cider making?
"My approach is to let the product lead with as much natural character as possible. In short, it is about choosing the right varieties for the job and blending them to create the best liquid, without adding anything we do not grow."
"My approach is to let the product lead with as much natural character as possible. In short, it is about choosing the right varieties for the job and blending them to create the best liquid, without adding anything we do not grow."
Marais says he is enjoying working in the Huon Valley, the southernmost municipality in Tasmania.
"The place is incredibly beautiful and reminds me of home in Cape Town and surrounds, with mountains, rolling green hills and fresh fruit growing all around,": he says.
# Info provided from a Willie Smith’s promo email. Their grumpy PR wasn’t happy and accused me of “grabbing” the details.
