2018 Wildman Wine Astro Bunny Pét-Nat

Riverland, SA

Cosmically delicious blend of fizzy weirdness from the Riverland made by Tim Wildman MW.


Out of Stock


About The Wine

The Astro Bunny is a playful Pet-Nat by the hands of Tim Wildman, MW.

The fruit is grown by Ashley Ratcliffe at Ricca Terra Farms in the Riverlands. The three varieties: Muscat, Vermentino and Nero d'Avola all finding a happy home in the warm Riverland climate.

This is fun and fizzy, a little funky and positively loaded with personality. This spritzy wine that will charm any fan of this hugely popular wine style.

About Petillant Naturel

Pet-Nat or Pétillant-Naturel (natural sparkling) is an ancient, natural form of fizzy wine which is bottled before the completion of primary fermentation.

As the yeasts eat the sugar inside the bottle, turning it into alcohol, the yeast bugs excrete carbon dioxide (CO2) which causes the juice to become fizzy. Pet-Nats are typically released young and fresh, often within months of being picked and can be made from any grape variety.

This method of winemaking is known as méthode ancestral.

Tim chowing down on Nero d
Tim chowing down on Nero d'Avola
Riverland, SA
Additional Info

From The Producer

A slightly challenging year due to the two heat spikes that affected much of South Australia, the first around New Year and the second in mid January. Any fruit that was not shaded suffered from heat damage, and if there was ever a year that the additional cost and effort of hand picking paid off, it was a year like 2018.
The Nero d’avola was least affected, as the canopy is relatively large and provides shading. We were able to pick around the damaged fruit on the outside and take healthy, undamaged bunches from within the canopy. The Vermentino was more patchy, and I instructed the pickers to carry out a “secateurs selection” on the bunches they picked, so sun damaged fruit was snipped away berry-by-berry. This resulted in picking taking over 30% longer than usual, with a resultant increase in costs, but it was worth it as we managed to effectively sort straight “off the vine” and pick out only the healthy, undamaged berries. The old vine Zibbibo was not really affected by the heat events, being well adapted to the warm conditions.
We picked a week earlier than the average of the previous four years, with resultant baumés and alcohols being a little lower than average (10 for the red and 11 for the whites).The Zibibbo was given 24 hours skin contact to extract aromas from the skins, the Nero and Vermentino were pressed together, with two hours in the press to allow for colour to be extracted from the Nero. All three varieties were then blended together pre-ferment. The wine was chilled during fermentation to slow down the ferment as well as to make the wine tartrate stable. It went to bottle at around 12 g/L RS resulting in 3 bar of pressure in the finished wine, which fermented dry in bottle.

Blend : Vermentino (50%), Nero d’Avola (25%), Zibibbo (25%)
ABV : 11.00%
Closure : Crown
Bottle Size : 750ml

Expert Reviews

Critic Reviews

DDS review

Hugely peachy and a little grapey with a dash of lychee like of the nose. There's some florals characters, a hint of lemon sorbet and some white strawberry notes too. It goes down dangerously easy. There's just engough fizz, just enough tactile grip, and refreshing acid to keep it on track. Feels almost like drinking fizzy fruit juice which is no bad thing. Delish. - Different Drop Wine Team

DDS review

"Pale candy pink with a full, creamy foaming head of bubbles, lifted aromas of strawberries and cream. The palate has a soft, persistent foam with flavours of peach and nectarine in a light body that has a refreshing, watermelon-like drinkability. Shake before opening to mix the sediment, serve cold, recommended drinking location: park or beach." - Tim Wildman MW


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