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New Zealand’s Nelson-Tasman region is an amazing place to drink. It’s the region that lends its name to one of our favorite hop varieties, Nelson Sauvin, which is grown widely throughout the area and used amply in the local beers. There are rolling hills loaded with Chardonnay, Pinot Noir, and Sauvignon Blanc grapes, which are made into elegant, world-class wines by producers like Seifried and Neudorf.

And right across the road from Neudorf is a lesser-known producer of some equally-satisfying beverages. Indeed, one of the Southern Hemisphere’s finest cider makers, Peckham’s, is right in the thick of it all. The region’s clay earth is famous for producing rich, dense, aroma-packed agricultural products, and that includes apples. Peckham’s has harnessed the natural beauty of the local bounty in their lovely ciders, which are made from New Zealand’s finest heirloom apples and other fruits like boysenberries, blackcurrants, and feijoa.

There has been no New Zealand cider maker more influential in their commitment to quality than Peckham’s. As their access to excellent fruit from their own orchards and those with whom they’ve built relationships has grown, their ciders have only gotten better over the years.

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