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Speaker 1: Wine to the world using ugly fruit. So this is

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Speaker 1: an idea from a couple of dads created a certified

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Speaker 1: organic winery uses only seconds in ugly fruit. Didn't make

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Speaker 1: export right, So they're start in the storeage unit and

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Speaker 1: that now started to deal with food stuff is going

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Speaker 1: to be in a bunch of Wellington supermarkets. Cosmo Hawk

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Speaker 1: is the co founder of Fruit Crew Wines and as

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Speaker 1: well as Cosmo Morning.

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Speaker 2: Come on, I'm okay, you going very well.

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Speaker 1: So this is not grapes, right, this is other fruit,

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Speaker 1: fijos and stuff.

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Speaker 2: We use some grape skin, but not exclusively grapes and

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Speaker 2: definitely not always always grapes. Yeah, or what do you

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Speaker 2: always pomp fruit? Right?

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Speaker 1: Are you doing this in Wellington?

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Speaker 2: Yes we are. Yeah, We've got a little warehouse down

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Speaker 2: in Tiatle, Okay.

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Speaker 1: So you bring the fruit in from where you source

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Speaker 1: that yourself?

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Speaker 2: Yeah, low in North Island, so a Kapity Coast has

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Speaker 2: a lot of orchards around there in Hawk's Bay. We

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Speaker 2: go up as far as to Pookie for kiwi fruit.

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Speaker 1: Of course, did you know anything about fermenting wine, ugly fruit, bottles,

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Speaker 1: corks pop, any of that.

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Speaker 2: Yeah, we've made a bit of wine before traditional way

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Speaker 2: using just grapes in Australia and a little bit of

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Speaker 2: New Zealand as well. But then when we came to

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Speaker 2: try and source some fruit, we realized there was quite

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Speaker 2: a big shortage actually, like a lot of the vineyards

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Speaker 2: aren't really producing at the sort of levels that they

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Speaker 2: were or were intended to do. And simultaneously Nine was

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Speaker 2: even picking up the apples or the cherries or the

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Speaker 2: fijos because they weren't worth the labor costs to even pick.

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Speaker 1: So you sorted that out. So are you in it

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Speaker 1: to make ugly fruit work? Are you in it to

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Speaker 1: make money for yourself? Or are you in it to

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Speaker 1: tap into a market that already exists or maybe a

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Speaker 1: market that doesn't exist? And when I try some cherry wine,

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Speaker 1: I'm thinking, oh my lord, where's it been?

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Speaker 2: Ha? All of the above, right, I would say, yeah,

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Speaker 2: it definitely isn't a market that exists at the moment.

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Speaker 2: I mean, there's we're a very big apple producer, fruit producer,

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Speaker 2: I mean outside of dairy, it's probably our biggest, biggest

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Speaker 2: the export industry, but we have a fairly small cider

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Speaker 2: industry really relative to that, I'd say globally, we're not

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Speaker 2: known at all the cider, but we're definitely known for apples.

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Speaker 1: What it is that when we taste it we love it?

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Speaker 1: Or are you taking a big risk on there?

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Speaker 2: No, The vibe is that when we taste it, we

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Speaker 2: love it. That we're trying something made in a completely

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Speaker 2: different manner to anything else currently on the planet as

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Speaker 2: far as I can tell, and that we're something that's

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Speaker 2: suitably in New Zealand. Like it hasn't been taken from

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Speaker 2: another culture, hasn't been borrowed or copied or anything. It's

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Speaker 2: literally could only be done here.

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Speaker 1: Does fruit all work the same way? Basically? It turns out.

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Speaker 1: I mean, you can use any fruit you want.

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Speaker 2: No, definitely not. We've had trial and error. We've definitely

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Speaker 2: had a few things we've decided not to work with,

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Speaker 2: and a few things that just went amazingly from day one.

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Speaker 1: Okay, what's hot? What's good?

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Speaker 2: Fijoa is a hot Kiwi fruits are hot. Quinces, apples, pears,

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Speaker 2: all the most common things. You know.

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Speaker 1: Here we go. God see quints not personal to see

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Speaker 1: you see? I got there? Do I have quince or person?

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Speaker 1: I've got quints? Heaven, I've got quints. I don't know

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Speaker 1: what the hell I've got, But I'm looking at the

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Speaker 1: tree and I'm thinking, who the hell is doing anything

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Speaker 1: with that?

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Speaker 2: No one, No one is. The quints sits there. They're

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Speaker 2: too big, they're too hard to work with. No one,

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Speaker 2: no one could be bothered even picking them.

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Speaker 1: So if I for men my quints on quids and

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Speaker 1: you reckon.

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Speaker 2: I reckon. Yeah. There's a few tricks to it, though,

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Speaker 2: but I don't know if I want to put that

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Speaker 2: live on it.

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Speaker 1: No, No, I don't do that. What's the what's the

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Speaker 1: alcohol content?

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Speaker 2: Roughly they sit around seven percent.

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Speaker 1: It's not bad. You have a couple of hours for lunch,

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Speaker 1: couldn't you?

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Speaker 2: Yeah?

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Speaker 1: What do you charge? What's a bottle of Quint's fizz.

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Speaker 2: Sitting on the supermarket shellers at twenty two dollars for

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Speaker 2: seven to fifty mil so wine wine bottle size?

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Speaker 1: Good? Are you quids in yet? Yeah?

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Speaker 2: Yeah, I think so close close to Yeah, you go.

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Speaker 1: Well, it's a great story. I love it. I love

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Speaker 1: a good, locally made story. Cosmo, well done, Cosmo Hawk,

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Speaker 1: who's the co founder of fruit Crew. You'll be able

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Speaker 1: to see some of that at a supermarket near you.

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