The first cuvée Fruit Cru produced and still a fan favourite (yes we count ourselves as fans).
When they first started fermenting in 2021, Cosmo & Jesse foraged some unusual looking quinces from a nearby reserve and added them to a stash of heritage apples we had collected in Te Horo. The quince turned out to be a Japanese Flowering Quince and the result was an enormous fruit driven Pét Nat bursting with complex floral aromas.

Two years later and they're releasing it for the third time. Heritage apples from Barbara at Te Horo Harvest co-fermented with Doyenne de Comice, Beurre Bosc, Pineapple Quince & Japanese Flowering Quince. Bright and juicy with stacks of energy and vitality. 

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.