Pinot Gris from vines that have not been touched in five years, growing wild, as they wish. This was foot stomped and left for two days on skins before being pressed off to old barrels, the fermentation went low and slow and eventually stopped in the winter. The wine was bottled the following spring and the last of the sugars eaten up over summer, producing an old fashioned pet nat with a fine fizz, exotic aromas of quince and spice and a clean, dry finish.
Adelaide Hills, South Australia
Wild Nature Sparkling