We have been making pet nat for a long time. Too long really. It started as a fun thing to try, back when there were about three others on the market. It was a glorious quest. Then, well, you know what happened next.
But we continue. And we continue making it the proper way: primary ferment in bottle, hand disgorged, old school, labour intensive, spiritually depleting. Why? Because we love to drink it. Truly love it.
But gee whiz it is a pain. It costs a fortune to make and beats you to a pulp.
And the world will be better for this
That one man (actually two), scorned and covered with scars
Still strove with his last ounce of courage
To reach the unreachable star
That's right, we know we have a higher mission. To keep striving toward the perfect one. The one that hits that beautiful place of mid tipsy in two glasses, fresh flavours, and a full chorus of Michael Bublés frothing up your glass. We cannot stop. We genuinely don't know how.
And honestly, this one feels close to the pinnacle.
A field blend of, wait for it, Scheurebe, Kerner, Ehrenfelser, Muscat Ottonel, Pinot Gris, Pinot Noir, Pinot Meunier, Gewurztraminer and Chardonnay, all from the vineyard we manage, Above The King in the Whitlands, King Valley.
Grown by us, fermented by us, bottled, disgorged, labelled and mostly drunk by us.
Proper cool climate and high elevation fruit, picked over a number of weeks with each day’s picking being whole bunched pressed that evening, the fresh juice added to the previous day’s ferments. This meant a super long ferment, lasting roughly four weeks.
As with all the pet nats we produce, it is bottle fermented, inverted, chilled, disgorged, topped, capped, cleaned, dried, labelled and boxed all for your drinking pleasure.
Tasting note
Aromas of nasturtium flowers, cantaloupe, and butternut pumpkin, with a palate of white peach, green tea, honeysuckle and goji berry. Recommended with slightly al dente teppanyaki pumpkin lavishly dipped in tzaziki spiced with chai.
