WINEMAKER’S NOTES

Scared to death / scared to look was definitely the sentiment with our first Pet Nat. But once we got things underway, there was no turning back. We started with crushed Muscat left to ferment on the skins for two weeks, then pressed it into stainless steel barrels for another two weeks before it was bottle conditioned. It's bright and lively, with plenty of bubbles and notes of apricot and peach.