Vintage 2022

Astro Bunny Sparkling Pet-Nat, Wildman Wine

Wildman Wine
Product Code: WW30ZZRC

Tasting Notes

A pale hazy carrot juice orange colour with explosive aromas of spice, white pepper and cut lime. The bubbles are soft, frothy and foamy with the classic Astro Bunny flavours of peach and nectarine with a smashable watermelon wetness providing great gluggability. She`s fun! Chill down, shake well before opening, serving suggestion: beach or bus, two people, ten minutes.

Profile

Vermentino, Grüner Veltliner, Verdejo, Zibibbo, Nero d’Avola
Pink
12
Australia
South Australia
6
Crownseal
Wildman Wine
Yes
75cl
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            [Notes1] => A pale hazy carrot juice orange colour with explosive aromas of spice, white pepper and cut lime. 
The bubbles are soft, frothy and foamy with the classic Astro Bunny flavours of peach and nectarine with a smashable watermelon wetness providing great gluggability. 
She`s fun! Chill down, shake well before opening, serving suggestion: beach or bus, two people, ten minutes. 

            [Notes2] => First planted in 1996 the Walnut Block vineyards lie in the Wairau Valley in Marlborough. The soils are made up of alluvial deposits, from an ancient river bed that flowed between the mountainous borders of the valley, over a free-draining, stony subsoil. The region benefits from high sunshine hours and a temperate climate. The vines are densely planted and are trained on trellises. The farming is organic.
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            [MediaNotes] => https://wildmanwine.com/wp-content/uploads/2023/04/How-this-winemaker-sold-his-Aussie-sparklings-to-15-countries.pdf
            [ServingSuggestion] => Perfect on it’s own as an aperitif, good with with seafood and can be lovely as a sorbet-like, inter-course palate cleanser 
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The 2022 vintage in South Australia was superb, with growing conditions close to the near perfect vintage of 2021 that preceded it. 
As is often the case in very good vintages, high quality came with equally good yields as the vines were happy and healthy. 
The whites were picked early to retain acidity and obtain lower alcohol levels, with the Grüner and Verdejo picked on February 17th and the Vermentino on 6th March. 
The Zibibbo was picked on March 11th and finally the Nero d’Avola came in on March 12th. 
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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.

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Natural WineVeganVegetarian

About this product +

Producer >

Tim Wildman MW is a pét-nat obsessive, and has dedicated the last 10 years of his life to this sparkling wine style. He crafts the immensely popular Piggy Pop and Astro Bunny bottles, from Italian grapes in South Australia. Having lost a bet in 2013 Tim picked a tonne of grapes and made his first pét-nat, an obscure choice in those days prior to the mainstream awareness of natural wine. In the words of Tim as a Master of Wine with no winemaking experience, "It was the perfect choice for an unskilled chancer, there was no defined style, and I had a bit more knowledge than anyone else. In the land of the blind, the one-eyed man makes pét-nat."

Viticulture >

The 2022 vintage in South Australia was superb, with growing conditions close to the near perfect vintage of 2021 that preceded it. As is often the case in very good vintages, high quality came with equally good yields as the vines were happy and healthy.

Winemaking >

The whites were picked early to retain acidity and obtain lower alcohol levels, with the Grüner and Verdejo picked on February 17th and the Vermentino on 6th March. The Zibibbo was picked on March 11th and finally the Nero d’Avola came in on March 12th. 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 Grüner, Verdejo and Vermentino. 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.

Awards +

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