WILDMAN WINE
www.wildmanwine.com
Astro Bunny Pét-Nat 2023
Adelaide Hills, McLaren Vale, Riverland - South Australia
Arneis 43%, Zibibbo 23%, Nero d’Avola 21%, Fiano 13%
“A cult classic of the minimal intervention scene” - @LoveTillyDevine
“Utterly frivolous” - Jancis Robinson MW
“Australia’s favourite pét-nat” ™
How It Tastes
The 2023 vintage represents 10 years of Astro Bunny (first vintage 2014) and we couldn’t be happier with the result. The cooler conditions of the 2023 vintage, with the fruit ripening on average about two weeks later than normal, were ideal for producing both freshness and fruit power. The blend is the classic Bunny Italian trifecta of Adelaide Hills for early picked whites (Arneis), McLaren Vale for riper Nero d’Avola and the Riverland for our old vine Zibibbo (vineyard planted in 1962). We also added some biodynamic certified Fiano from McLaren Vale this year which brings some lovely texture and mouthfeel. The colour is a peachy, hazy, lava lamp carrot colour, the aromas explosive with white peach, tangerine and cut lime. The bubbles are soft and more foamy not aggressively fizzy, with the classic Astro Bunny flavours of peach and nectarine with a smashable watermelon wetness providing great gluggability. She's fun!
I was asked to describe our wines in three words recently and I said “Fun, fruity and fault-free” (well maybe that’s four). To that you could add foaming, frothy, fresh and fantastic. Chill down, shake well before opening, serving suggestion: beach or bus, two people, ten minutes.
How We Made It
The 2023 vintage in South Australia was cooler than the previous two years, with no summer days over 40 degrees (104F) which allowed the fruit to ripen slowly and achieve maximum flavour ripeness without losing freshness or acidity. The whites were picked early to retain acidity and obtain lower alcohol levels, with the Arneis picked on March 24th and the Fiano on 16th March. The Zibibbo was picked on March 11th and finally the Nero d’Avola came in on March 24th. The Zibibbo was given 24 hours pre-ferment skin contact to extract greater aromatics, the Nero was taken from the press after just a few hours to provide colour, then co-fermented with the Fiano and Arneis. Interestingly the wine always goes into bottle a bright candy pink colour which transforms into the classic peachy orange over winter, a result of us not using any sulphur so the brighter red and pink colour compounds fall out of solution. The wine is bottled at approximately 12 g/L residual sugar and completes its fermentation in the bottle over the winter becoming fully dry and resulting in a final pressure of around 3 bar, producing a gentle foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.
12.5% ABV sugar 0.4 g/ L free S02 0.00 mg/l L. total SO2 3mg / L
pH 3.6 titratable acidity 4.6g/l L 13,850 bottles 300 magnums
Piggy Pop Pét-Nat 2023
McLaren Vale, Adelaide Hills, Riverland - South Australia
Nero d’Avola 56%, Arneis 31%, Zibibbo 9%, Fiano 4%
“As bonkers as it is brilliant - liquid creativity!” - Olly Smith
“The aromatic white grapes are holding the juicy red grapes up to your face and urging you to take a refreshing mouthful” - Max Allen
“Australia’s favourite pét-nat” ™
How It Tastes
The colour is “liminal pink” - that shade that sits between dry rosé and chillable red. The aromas are a riot of cherries - red cherry, cherry pip, glacé cheery - all the cherries! The palate follows up with pomegranate, blood orange, spice and a savoury, amaro twist of raspberry salted liquorice on the finish. The bubble are soft and more foamy rather than aggressively fizzy, and there’s a mouthwatering freshness from the snappy Nero acidity and the zippy, crisp Arneis. Serve cold, no need to shake before opening, pair with pals, pizza, parks and sunsets.
How We Made It
The 2023 vintage represents 10 years of Wildman Wine (first vintage 2014) and we couldn’t be happier with the result. The 2023 vintage in South Australia was cooler than the previous two years, with no summer days over 40 degrees (104F) which allowed the fruit to ripen slowly and achieve maximum flavour ripeness without losing freshness or acidity. The Nero d’Avola and Arneis were hand harvested on the same day, 24h March, the Zibibbo on March 11th and the Fiano on March 16th. The Nero d’Avola was fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouthwatering freshness. The wine is bottled at around 12 g/L residual sugar and completes its fermentation in the bottle resulting in a final pressure of around 3 bar, producing a gentle, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.
13.5% ABV sugar 00.9 g/ L free S02 0.00 mg/ L total SO2 2mg / L
pH 3.49 titratable acidity 5 g/ L 8180 bottles and 300 magnums