Blanc is a new cuvée and the evolution of Fruit Cru's super popular L'Orange. 

Sauvignon Blanc skins from the Urlar Vineyard in Gladstone (courtesy of Jannine from Huntress Wines) co-fermented with fresh pressed Braeburn, Fuji and Crab Apples, then aged in tank for a full nine months.

Sitting somewhere in between a wine and a cider, it's full bodied and textural with a solid tannin structure and a bone dry finish. 

Fruit Cru is one of Aotearoa’s most exciting new‑wave cider and fruit‑wine producers. A Wellington outfit founded in 2021 by Cosmo Hawke and Jesse Phillips, working with organic growers across Te Horo, Kāpiti and the wider region. Their ethos is simple: organic or foraged fruit, wild ferments, no additives, bottled alive. They treat cider like natural wine; co‑fermenting heritage apples, quinces, feijoas, ume and other “ugly fruit” seconds into vibrant, unfiltered pét‑nats that express place, season and sheer creative energy. Their workshop in Te Aro hums with bubbling vats, stacked crates and a hands‑on, garage‑winery spirit that has quickly earned them a cult following in Wellington hospitality.