Over the last 5 years we have seen the rise of pet nat wines across the world.  Pet nat is a shortening of the term petillant naturel which is French for ‘natural bubbles’.  It is believed that the original Champagnes were pet nats and Dom Perignon is famously quoted as saying he was ‘tasting stars’.

In order to get bubbles in to bottled wine we need to understand a little of the fermentation process. When yeast consume the sugar in grape juice, they produce alcohol and carbon dioxide.  Normally the carbon dioxide dissipates into the air but if we bottle the wine before the end of fermentation, the carbon dioxide is captured in the wine and forms tiny bubbles.  In the methode Champenoise (the method used in Champagne), base wines are fermented in tank and then blended before bottling into the traditional sparkling wine bottle.  At the time of bottling, some sugar and yeast are added to the wine so a second fermentation can take place in bottle.  The wines are then aged in bottle for a number of years before removing the dead yeast cells via a process known as disgorgement.  In the case of pet nats, we bottle the fermenting wine before it finishes ferment and the final stages of fermentation take place in the bottle.  The key difference between pet nat and traditional sparkling wine is that we don’t remove the dead yeast cells.  This is why the wine has a deposit at the bottom of the bottle and, if shaken, the wine will be cloudy.

Our Stuck in the 90s Pet Nat is made from Roussane grown in the Upper Goulburn region of Victoria.  Roussane has flavours of white peach, pear, chamomile and beeswax.  With the pet nat, we see other flavours of brioche and bread dough from the yeast.  It is fresh and funky and the perfect summer wine.

Get yours here.

– Meg Brodtmann MW