It’s taken generations’ worth of passion and hard work to create the CORE legacy, with 3rd generation John Della Franca turning the orchards’ mighty fine produce into spectacular brews and now with Head Cidermaker Adrian Kenny (aka ‘AK’) taking over the baton.
We’re proud to say that we took out WA Tourism’s ‘Best Winery, Brewery or Distillery’ award for the second year in a row because if you add the beautiful rustic vibe to our a-la-carte restaurant, weddings & functions, tours, and festivals on the orchard, you have the makings for a truly great CORE experience!
Here’s 3rd generation Farmer John talking to Anna Gare on Channel 9′s Destination WA series:
We reckon we’ve got a pretty good track-record of going green, after all – we want the orchard to be around for the next generations, so this is what we’ve done:
Installed a kick-ass water recycling treatment plant that recycles all grey water from CORE operations back onto the orchard. Last July we installed solar panels and as at March 2015, we’ve saved 20 tonnes of CO2 emissions. We use BioDynamic farming methods on the orchard including the ’500′ application – this is one of the most sustainable farming systems around. The solids captured from cider production are turned into compost. Hay and other organic materials are added to the compost heaps -along with chook poo from our chickens (who have the best life imaginable and are fed the delicious scraps from the restaurant.) This nutrient-rich compost makes its way onto our orchards to help grow healthy trees and healthy apples!
Our menu consists of meats from Sebastian’s Butcher who source only free-range or organic meats from WA. We use local veggies (some from our own patch), the fruit is from our orchard, the sauces are all house-made – you wont find a packet in sight. Our new brekky menu contains local free-range eggs and we use local WA fish – it’s farmed, as chef Duane doesn’t want to deplete precious stocks from the ocean.
Oh and did we mention that CORE ciders, wines and fruit wines are all from our orchard or surrounding orchards, meaning there’s very little, if any, food (drink!) miles.
AK our cidermaker reckons he’s going to turn all the left-over cooking oil from the kitchen into bio-fuel for the orchard machinery. Now how good would that be!
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The ROOTS – 1st generation (1939): Giovanni Battista Della Franca (aka Jack, as no-one could pronounce his name) arrives from Italy, plants the first apples at High Vale orchard and introduces the Australian public to his singular grappa and the game of Bocce (with a pitch originally made from crushed ants nests!)
The HARVEST – 2nd generation (1957): Jack’s son GianCarlo Della Franca (aka Charlie – ditto as above) purchases the legendary ’57 Chev truck, plants a small vineyard on the property and starts his experimentations with wine.
The CORE – 3rd generation (2005): Jack’s grandson John Della Franca begins to experiment with cider and creates the CORE brand. John does things his own way, which is where the ‘slightly twisted’ comes into it. He remains largely elusive and prefers to immerse himself in the singular alchemy of the brewing process.
Emily (aka the Apple Tart) joined to take some of the load off John’s shoulders but has in fact succeeded in creating more work for him than could ever be imagined. Emily has several music degrees (very useful on the orchard as you can imagine) and was a concert pianist until she joined CORE. She also has an MBA, but sadly admits that this amounts to a Master of Bugger All for life on ‘the farm’.
Chief “Hard-Core” John in his youth when he was buff
Emily “Apple-Tart” before she swapped heals for Rossi boots
Matriach Joan (with Charlie) hoons through the orchard during harvest chasing cockatoos away
Sally-Apple keeps the kids happy while their parents are doing cider research