Description

Winemaking

Pét-Nat is produced in the méthode ancestral, otherwise known as ‘rurale’, ‘artisanale’, or ‘gaillacoise’. In essence, the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes. Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on completion of fermentation.

Our first Pet-Nat is made from 100% Swan Valley (WA) Chenin Blanc from a single vineyard located in Herne Hill. Free from both insecticides and pesticides, the fruit was picked for acidity rather than sugar levels and transported to Denmark for processing by Clandestine Vineyards contract winemaker Andrew Vesey at Castelli Estate.

Cold pressed by his daughter, Lily, the juice was fermented in one single stainless steel tank under its own wild yeast. Just prior to fermenting to dry, the wine was immediately bottled under a crown cap with no further adjustment, filtration, or fining to finish the last of the ferment in the bottle, allowing for the light carbon dioxide to produce a light fizz.

Tasting Notes:

At only 10.5% ALC/VOL; this delightful, light and utterly smashable sparkling wine has aromatic ginger and lemongrass notes, bright and vibrant green straw color, and a fresh palate of apples, pears, and citrus blossoms. Ideally served on a picnic blanket, with some cheese, pate, fruits, and some great friends. Better make it two bottles…