The moment when you stare deep into the distance with a singular intensity and, for a moment, glimpse the unglimpseable. A moment of divine inspiration, afflatus, a euphoric, splendorous glow of unexpected deep insight. What do you see? A rare, crystalline comprehension of the 4th dimension? A navigable path through a personal imbroglio? Me. I see a spectre of true magnificence, a vision of whimsical but strident beauty. The Mt Midoriyama Total Victory Pet Nat, presented in its total glory. Sagrantino and Vermentino conjugated by a delicate thread of acid. An other-wordly, transcendental liquefacted victual. What a time to be alive.
80% Sagrantino, 20% Vermentino.
Crushed and de-stemmed by Bart and crew at Chalmers HQ and then pressed immediately, yielding a 70% press ratio. All varieties were then blended, chilled and transported to the Konpira Melbourne HQ. Doing things this way ensured we kept the product as fresh and delicate as possible and limiting any oxygenation during the six-hour transport mission. Settled and racked in our Melbourne facility and left to undergo natural ferment with cooling from our DIY rebuilt $100 chiller we rescued from the local tip and now run fully solar powered.
When sugar levels started to come close to ideal bottling levels, cooling was used again to ensure the ferment slowed for consistency when bottling. Bottled with 14grams of residual grape sugar per litre and left for 4 weeks to finish ferment in bottle. Transferred to our cold room once inverted and left for 2 weeks at 2 degrees to ensure we remove as much yeast and tartrate as possible when disgorging. Hand disgorged, topped, re-capped, cleaned, labeled and boxed for your drinking pleasure. 12% abv on the dot.
A combination of honeysuckle on the nose and Orangina on the palate with a creamy mouthfeel from the fine bead, actually an absurdly fine bead for a pet nat. Fresh, bright, and dangerously drinkable.