“Pét’Nat” is short for petillant naturel (French). Petillant denotes lightly bubbly, and naturel refers to the fermentation by native yeasts from the sugars of the grape. We have honoured the natural process by not making any additions. These natural methods mean each bottle may vary a little, and there will be harmless yeast and crystal sediment in the wine. Serve chilled to minimise foaming.
WINE COMPOSITION: 37% Carignan, 23% Grenache, 20% Cinsaut and 20% Graciano
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: Hand picked, destemmed, berry sorted before being lightly basket pressed. At approximately 0.7 Baume (or 12g/L Sugar) we used a coarse filtration before allowing the remainder of fermentation to occur in bottle. Bottled by hand, no additives, no fining, and all natural yeast. Disgorged to remove heavy tartrate crystals.
Vineyard and Winemaking
Our estate is devoted to southern Rhone varieties, and this wine is made from Grenache and three of the rarer varieties from this region: Carignan, Cinsaut and Graciano. All are planted on sandy soils.
The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.
REGION: Kangarilla, McLaren Vale
VINE AGE: 8 years
ELEVATION: 190 above sea level
SOIL TYPE: Weathered sands
VITICULTURALIST: Michael Lane
Hand-picked, destemmed and berry sorted, these berries were foot trodden and left to colour for approximately 3 hours and then lightly basket pressed.This juice was settled overnight, and racked by gravity to another vessel for natural fermentation. There have been no additions of yeast, enzyme, acid, tannin or sulphur. We bottle the fermenting juice at approximately 0.7 Baume (or 12 g/L Sugar) and the remaining sugar is fermented to create the small bubbles. This vintage produced heavier amounts of tartrate crystals, and was causing the bottles to open very vigorously. Because of this, we chose to disgorge the wine, removing much of the solids normally associated with Pét’Nat. Bottled April 2017. Disgorged August 2017. Certified Biodynamic.
TA: 6.2 g/L
PRODUCTION: 455 cases
WINEMAKER: Peter Fraser
The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight
The grapes were hand-picked on the 21st March (fruit day). As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.
90 points Nick Stock: "Straight up confession; I am wary of wine that is heavily framed around process as it can often see actual wine quality shuffled back in the pecking order. Not so here. This is a tiny make of carignan (46%), roussanne (42%) and graciano (12%) all fermented in amphorae that contain some Yangarra clay. Pale red with a gently creamy foam, it smells of dried cranberries and goji berries, clear yeasty notes and some dried yellow rose and stone fruit perfume. It foams and fizzes smoothly on the palate, delivering a burst of raspberry and very gently sweet nectarine flavor, yeasty savory notes kick in and the finish has a neat phenolic stamp. Chill and drink fast and don't mind the red crystalline sediment, it's a natural by-product of the last phase of fermentation of grape sugars in the bottle, which is what gives the wine its light fizz". (James Suckling.com - Nick's tasting report, Feb 2016).