jaunt pink nat

What Is Pét-Nat Wine?

words: Vicki Denig

What’s light, natural , and fizzy all over? That’s right, we’re talking Pétillant Naturel, or Pét-Nat, for short. Despite its recent surge in popularity, Pét-Nat is actually far from being the new kid on the block. In fact, this spritzy sparkler dates back pre-Champagne, making it the OG way to produce sparkling wine. So how exactly is it made?

Pét-Nat is produced in the méthode ancestral , otherwise known as “rurale,” “artisanale,” or “gaillacoise.” Long story short, the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes. The méthode ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This production method is contrary to the méthode champenoise , the way in which Champagne is produced, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar (otherwise known as liqueur de tirage.) Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on  completion of fermentation.

So what do they taste like? Pét-Nats have a light and fizzy mouthfeel and are generally low in alcohol. They are usually slightly sweet, though dry examples do exist. The wines can benefit from a couple of years in bottle, though do not develop with further aging. The bottles are often cloudy, due to remaining lees presence and lack of filtration. Pét-Nat production is extremely variable and can be hard to control and therefore requires a level of expertise on the winemaker’s part. The end result is a raw, rustic, and lively wine, extremely reflective of the terroir from which it came. Look to Limoux and Gaillac in the south of France for white Pét-Nats comprised of fun and fizzy Mauzac, or more north, to the Loire Valley , for examples of both crisp whites and fresh, funky reds.

Published: October 16, 2016

• What Is Pét-Nat Wine? | VinePair
• https://vinepair.com/articles/pet-nat-wine/
• france, Pet Nat, Sparkling Wine
• The Best Anniversary Edition Craft Beers | VinePair
• https://vinepair.com/articles/the-best-anniversary-beers-in-america/
• Will Gordon
• anniversary, beer recommendation, craft beer

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Champagne + Sparkling Wine

What Exactly Is a Pét-Nat?

Everything you need to know about pétillant naturel wines, plus bottles we love.

Have pét-nats become … normal? This is a question I have been pondering recently. Pétillant naturel wines (i.e., pét-nats) popped onto the wine scene between 2015 and 2020 and received — as with natural wine in general — far more press attention than actual purchases would suggest. But to some degree, they’ve now become a part of the everyday wine world; you can find a pét-nat at your local Total Wine just as easily as you can at a shop focusing solely on esoteric natural vintners.

Pét-nats are sparkling wines made in a manner that predates the so-called “traditional method” used in Champagne (and for most other sparkling wines). Rather than induce a second fermentation in the bottle to create the bubbles, as Champagne producers do, makers of pét-nat simply bottle the wine before the initial fermentation has ended. The result is softly fizzy, sometimes lightly sweet from residual grape sugars, usually hazy with unfiltered yeast particles, and typically sealed with a crown cap instead of a cork.

By nature, pét-nats are casual. They’re easygoing. They didn’t brush their hair when they got up, and they threw on yesterday’s jeans because, really, who cares? Some pét-nats are downright funky. On the other hand, some are as clean and precise as can be.

Though this approach to making fizzy wine originated in southwestern France in the 1500s, pét-nats can be made from any grape variety, anywhere, and winemakers take advantage of that. Michael Cruse, who makes Ultramarine, California’s most hotly sought-after traditional-method sparkling wine (a bottle will run you close to $200, if you can find one), also makes a plethora of pét-nats. “I love pét-nats! I think when they’re done right, they can really show a vineyard’s character in the same way a traditional-method sparkling wine can," he says. "They’re one of my favorite ways to make wine.” Coexistence is cool. We can all get along. You say potato; I say pét-nato. It’s all good. Go forth and try a few.

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

2022 Oyster River Winegrowers Morphos Pét-Nat ($20)

Oyster River is in Warren, Maine, but the grapes for this nutty-waxy, lemony, mysteriously appealing wine come from New York. To get it, reach out to the winery directly.

2022 Cruse Wine Co. Sparkling Rancho Chimiles Valdiguié ($40)

Michael Cruse has been a defender of the almost forgotten Valdiguié grape, using it for wines like this dry, dark pink sparkler , full of orchard-fruit and watermelon notes.

2021 Ca’ dei Zago Colli Trevigiani Prosecco Col Fondo ($25)

Col fondo is an old-school way of making Prosecco where the yeast lees are left in the bottle. It’s tangy, earthy, and softly sparkling — and Ca’ dei Zago’s is one of the best.

2021 La Grange Tiphaine Nouveau Nez ($34)

The Loire Valley’s Damien and Coralie Delecheneau are stars in the natural-wine world. Their toasty Chenin Blanc pét-nat is a 12-karat-gold color, with tingly bubbles and notes of apples and earth.

2021 Stolpman Vineyards Combe Pét’Nat Trousseau ($42)

California’s Stolpman Vineyards makes exceptional Syrah and in recent years has expanded to wines like this coral-colored pét-nat , made from Trousseau grapes.

2022 Max Dexheimer Pétillant Naturel ($30)

This pét-nat from Max Dexheimer is made from a blend of Silvaner, Gelber Muskateller, Gewürztraminer, Kerner, and Müller-Thurgau. It smells of oranges and is lightly bitter on the palate.

2022 Movia Pét-Nat ($30)

Slovenia’s Aleš Kristančič was an alt-sparkling talent with his Puro, which the buyer has to disgorge in a tub of water. His new Movia pét-nat is clean, zesty, and earthy — and way less work to open.

2021 Birichino Pétulant Naturel Malvasia ($27)

Malvasia’s alluring aromatic notes — Ruby Red grapefruit, tangerines, flowers — are here in this California pét-nat , with soft, gentle bubbles and flavors that echo the aroma.

2022 Matthiasson Lightly Sparkling Grape + Peach Wine ($32)

Steve and Jill Matthiasson’s zippy sparkler (not technically a pét-nat) comes from homegrown peaches cofermented with Chardonnay from their Linda Vista vineyard.

2021 Vína Herzánovi Pét-Nat ($25)

A pét-nat from Vína Herzánovi in the Czech Republic made from Müller-Thurgau, this doesn’t smell so much of fruit as of jasmine tea, and it’s tangy and intense in a refreshing way — a good bottle if you’re feeling adventurous.

2020 Soalheiro Espumante Pét-Nat Alvarinho ($33)

Soalheiro , one of Portugal’s top Vinho Verde makers, recently started making this creamy, pineapple-y wine; it would be super with some Portuguese sheep cheese.

2021 Unico Zelo Sea Foam ($25)

Aussie vintners Brendan and Laura Carter make this easy-to-love sparkler from Vermentino and Fiano. It suggests tart green apples sprinkled with a touch of sea salt — appropriately enough.

2022 Donkey & Goat Fizzy Izzy Sparkling Grenache Gris ($45)

Cloudy and yeasty, this pét-nat from California natural-wine producer Donkey & Goat tastes of tart red berries with a hint of citrus (oranges, specifically) and is lightly tannic.

Related Articles

The perfect Great Southern wines to enjoy this Spring

We’re now officially into Spring, and we’re welcoming bright sunny days, clear skies and light breezes. As the fires burn down and the heaters are put away it’s time to think about your food and drink for Spring. We love indulging in seasonal produce from the Great Southern and matching it with lighter, crisper wines. We’ve rounded up our favourite Great Southern wines for you to enjoy this Spring. From a cool, complex Riesling to light, luscious Pinot Noir and pristine, refined sparkling; there’s a wine to suit any Spring occasion!

Frankland Estate 2018 Isolation Ridge Syrah

Syrah is Shiraz’s quirky little sister – a more restrained and subtle style of Shiraz that is really making a name for itself in the wine world. The winemakers in Frankland River are producing world class Syrah, including this award winner from Frankland Estate. This beautiful (and award winning) wine is perfumed with hints of spice and white pepper and has a complex nose, reflecting depth and authenticity. Perfect to enjoy in the warmer weather, this is an elegant medium bodied wine, with Spicy plum notes and grainy, minerally tannins running deep.

Freehand 2019 Pink Nat Merlot

Think Merlot is a Winter wine? Think again! The incredible team at Freehand are known for creating new and exciting wine, and their Pink Nat is no different. With aromas of strawberry lemonade, this wine is light, juicy and fresh. Hints of strawberry, grapefruit and sherbet plus a touch of fizz make for a perfect tipple in the warmer weather.

Plantagenet 2018 Wyjup Collection Chardonnay

This beautiful wine from Plantagenet Wines in Mount Barker has an elegant and layered palate with amazing purity of fruit underpinned by complex savoury elements. Whitestone fruits and citrus are complemented by a flinty minerality. Fresh acidity and purity of fruit linger on the palate for a subtle but long finish – perfect for a long alfresco lunch in the sunshine.

Parish Lane 2013 Pinot Noir

Pinot Noir is a great all-rounder wine – we love a glass by the fire in Winter but pop it in the fridge for an hour and you’ve got the perfect drink for a sun-drenched afternoon BBQ. This wine is earthy, with hints of cherries and liquorice. In the mouth, the wine mixes cherry-ripe fruit and layers of spicy interest – perfectly paired with friends, sunshine, and good laughs.

Poacher’s Ridge 2011 Riesling

The Great Southern is famous for world-class Riesling, and it’s easy to see why. Perfect for Spring, this nicely aged wine has lemon and lime citrus flavours with lifted floral notes and orange blossom characters adding extra appeal. Juicy, delicate and acidic, this wine gives the grapefruit pith finish and fantastic length.

Latest News

• Best Wines of Western Australia 2023 October 12, 2023
• By George, they’ve done it November 19, 2022
• Great Southern premium food and wine showcased in Singapore November 15, 2022
• James Halliday Wine Companion Awards 2023 August 17, 2022
• TASTE Great Southern 2023 April 7, 2022
• October 2023
• November 2022
• August 2022
• February 2022
• January 2022
• November 2021
• February 2021
• January 2021
• December 2020
• November 2020
• October 2020
• September 2020
• August 2020
• February 2020
• January 2020
• November 2019
• August 2018

Pét Nat Wines Explained + 6 You Have To Try

Pét Nat is short for ‘pétillant naturel’. It is a French term which translates to ‘naturally sparkling’. They are the funky, cool kid in the wine world, being very on trend and are definitely a smashable tipple to enjoy over the hotter months.

I have tired quite a few over the last few years and done a lot of reading up on them, hence why I thought I would share my Pét Nat wines knowledge with you today. Plus I had a really, really, really yummy one just recently that has inspired me to put together this post. Read on to find out what it was.

If you’re keen to do some reading beyond this post, make sure to check out Rachel Signers You Had Me at Pet-Nat – A Natural Wine-Soaked Memoir wine book.

Now, let’s grab a glass of something yummy, and learn about WTF Pét Nat wines are…

What is a pét nat wine?

To me, when I hear someone say ‘ pét nat’, I think of a lightly sparkling, fresh and vibrant wine . They are typically cloudy in appearance and the flavour profiles can really differ based on the grape variety/s used.

The technique for making pét nat wines has been around for centuries, it is called the méthode ancestrale method. This predates how champagne is made and goes back to the basics of winemaking really.

If you’re interested in the exact process, I would recommend looking it up however it really is a fairly straightforward process that involves minimal intervention. There is nothing added during the winemaking process and nothing filtered out at the end. Winemakers who are making pét nats let the grapes do the wine-ing 😉

For the wine geeks out there – the wine is bottled before the primary fermentation and no extra additions of secondary yeasts or sugars are added. They are typically unfiltered (hence the cloudiness) and are capped with a crown seal (like on a beer bottle) instead of a cork or screw cap. As they are bottled while still going through the fermentation process, it means a small amount of carbon dioxide is trapped in the bottle to make them fizz.

What do pét nats taste like?

As pét nat wines can be red, rose or white and can be made from any grape or any blend of grapes – it’s impossible to generalise the taste. Every pét nat has its own unique characteristics and tastes depending on the grape varieties used and where they were grown.

If I had to describe them personally. I would say that they are crisp, refreshing, fruity and have a wonderful vibrant effervescence. They typically retail for around the AU$30 mark.

Here are 6 pét nats I have tried and would recommend

• 2021 Vinaceous Crafted By Hand Pétillant Naturel [pet nat] Price : $30 Abv : 12.5% Grapes : Arneis (54%), Pinot Grigio (30%) and Gewürztraminer (16%) This bottle inspired me to write this blog post, I enjoyed it so much that I couldn’t resist getting my pet nat on and spreading the word. We were kindly gifted this bottle to try and oh my, I’m in love. It is so delicious and definitely worth trying. It looks like cloudy apple juice in the glass and has a lovely tropical nose full of dragonfruit, navel oranges, juicy pears and lemon sherbet. It’s delicately balanced in the mouth with a light body, super soft bubbles and a yummy sherbet finish.
• Marri Wood Park Bratty Nat (Pétillant-Naturel) Margaret River Price : $30 (made in small batches annually and it quickly sells out) Marri Wood Park are a chemical free and biodynamic winery in Yallingup,  Margaret River . On the eye it’s a cloudy yellow-beige colour. On the nose it’s like a bowl full of apples with a slight chalkiness to it. While in the mouth those apple and maybe a bit of pear flows through with an almost syrupy texture and a lick of pineapple. Bucket loads of flavour and nice and refreshing. The label is made from recycled cotton.
• Irvine The Baroness Pet Nat – Eden Valley Price : $23 (I was gifted this bottle through Good Pair Days – grab your discount code here ) It’s made from Petit Meslier (a lost Champagne variety) and Chardonnay from South Australia’s Eden Valley. It’s a cloudy pale lemon shade in the glass with plentiful bubbles streaming up to the top of the glass. The nose evokes thoughts of fresh bread, lemon and apples. While in the mouth it has a bursting vivaciousness to it. It’s incredibly dry and refreshing with lemon and grapefruit zest coming through in particular.
• Dormilona ‘Yokel’ 2020 Trebbiano Pet Nat Grape : Trebbiano The grapes are sourced from Vino Italia in Perth’s Swan Valley. In the glass it’s a mysterious cloudy golden yellow-peach colour. It’s a super intriguing fizz, think flavours and aromas of pear and guava with a tropical acidic bite. It’s racy and crunchy. Love those textural flavours.
• Ngeringa 2018 Uncultured Pét Nat Price : $23 (I was gifted this bottle through Good Pair Days – grab your discount code here ) It comes from South Australia’s Adelaide Hills region and it’s safe to say Ngeringa have made a name for themselves as a small batch  biodynamic wine  producer. In the glass it’s a cloudy white to peach to orangey shade, giving off major sunset vibes. The nose makes me think of peach juice, spearmint or something rather cooling and grapefruit rind. While in the mouth it’s definitely dry yet it has this grapefruit tart turn strawberry lemonade-ness to it with a pinch of salt. A unique and very interesting bubbles that has a refreshment factor of 100+.
• Ghost Rock 2022 Supernatural Pet Nat Price : $30 Grapes : Chardonnay (40%), Riesling (23%), Sauvy B (23%) and  Pinot Noir (14%) What a beauty! We tried this today (6 Jan 2023) at the Lewisham Tavern here in Southern Tasmania and I loved it. This Tassie Pét nat was divine and it was hard to believe the ABV was 12.5% as I could easily drink a bottle or two of it in the sunshine. I am sure after that I would realise the alcohol content. Haha. In the glass it’s a stunning cloudy pastel pink with refreshing notes of citrus, raspberries and cranberries. It’s dry and bloody smashable. We had it with some fresh blue eye fish and chips, which was a divine match. I loved it, my mum loved it and I think I need to order a case stat.

By the time you are reading this, newer vintages will probably be out of the above wines, however it will give you a bit of an idea of the array of colours, smells and tastes you can come across with pét nats.

What is the difference between pét nats and champagne?

Champagne makers must stick to very specific rules when they are making a sparkling wine that will be labelled as a champagne. This means they can only use certain permitted grape varieties , they must spend at least 15 months in bottle before being released and more. Plus of course champagne can only be called champagne if it is made in the Champagne region in. France.

There are pretty much no rules when it comes to making pét nat wines. As mentioned above, they come in a range of colours and tastes.

To put it simply, champagne is more refined and typically yeasty and toasty, while pét nats are rustic, fresh and raw. You really never know what you’re going to get with a pét nat until you pop that crown cap, whereas with a champagne, you can kind of expect what you might smell and taste in your glass.

To drink now or cellar?

Pét nats are made for consuming now. They are not made for long term cellaring. So if you’re purchasing some, make sure you plan to drink it sooner rather than later.

How to store and serve pét nat wine

As you would with any wine, you should keep your pét nats in a cool dark place away from sunlight and heat until you are ready to consume them. And of course, you should serve them up nice and chilled.

For me they are the ultimate summertime wine. Pop them in the fridge the day before to nicely chill and then grab them out on a hot day to enjoy in the backyard or around the pool.

Like all wines, don’t compare them to champagne, prosecco or other sparkling wines, have an open mind and enjoy their uniqueness.

What foods should you match with a pét nat wine?

As every pét nat as a definitely flavour profile and personality it, it’s quite hard to be specific about food matches. However based on whether you go for a white, rose or red, the general food and wine matching rules apply. E.g. whites go well with white meat and seafood, reds with red meat, etc.

I find that most pét nats have a decent level of acidity to them, so it’s good to bear that in mind. I always like to think about either complementing or contrasting the acidity with food – therefore go for a creamy salmon sushi or perhaps a vinaigrette soaked salad.

As pét nats are very much a summertime drink for me, I like to have fresh foods with them. Think fresh summer salads, cheese and charcuterie boards/platters, seafood, or even a good old barbecue in the backyard.

Where to buy pét nat wines

There are quite a few wineries making pét nat wines so buying direct from the winery is always a good option. Here’s a few I have heard good things about and are keen to try:

• Prometheus Wines Vermentino Pet Nat from Riverland
• L.S. Merchants Notorious from Margaret River
• Ghost Rock Pet Nat from Tasmania

Otherwise many of the online retailers also stock a range of pét nats these days too. Here are a few you can check out:

Pét nat wines at Good Pair Days

And don’t forget to use the promo code “travellingcorkscrew” to get $23 off your first monthly subscription box!

• Pet Nat Picnic Pack $110
• Ricca Terra ‘Cinderella Beads’ Pet Nat 2021 $29
• Els Vinyerons ‘Pregadeu’ Pet Nat Cava 2019 $39
• Lansdowne ‘Super Plonk’ Pet Nat 2021 $28
• Moondarra Chardonnay Pet Nat 2021 $32

See the full range of Pet Nats at Good Pair Days here .

• Pét Nats at moreishwines.com
• Pét Nats at different drop.com
• Pét Nats at organicwine.com.au

Non Alcoholic Pét Nats

Yes there is such a thing as non alcoholic pét nats! Melbourne based brewery, Monceau Co are focused on making innovative non-alc drinks. They have really grown a name for themselves as a fantastic alcohol-free alternative to natural wine.

The Monceau Co Pét Nat Kombucha comes in a variety of flavours and they use the same methods from Petillant Naturel wine making plus use local Australian fruits, and no nasty additives. 

Learn more about these non alcoholic pet nats here .

Have you tried a great pét nat recently? Let us know about it in the comments below.

Casey started Travelling Corkscrew in 2010 and has been wine blogging ever since. She has completed her WSET level 2 and 3 and is currently based in Tasmania, Australia. When she's not drinking wine and blogging, she runs an SEO & Google Ads company and hangs out with Mr Spittoon, her two kids and two furbabies.

Similar Posts

Winery cellar door etiquette – the do’s and don’ts.

I hate feeling awkward! And I have to admit it’s happened on more than one occasion at cellar doors for me. Sometimes when you don’t visit cellar doors all the time, it can be hard to know what to expect and if the cellar door staff aren’t up front, it can be a rather uncomfortable situation….

Q&A with Claire Holloway – FIFO Worker turned Swan Valley Cellar Hand

Claire Holloway is a young Perth woman who has given up her well-paid FIFO job of 6 years to follow her wine dreams. Claire began work at Houghton’s Winery in the Swan Valley at the beginning of the year as part of the Vintage 2014 team. Along the way she is writing a very cool…

Preservative Free Wine Guide (And Where You Can Buy It)

It’s so hard to know what’s going to be good or better for you, alongside what’s just hype or a buzzword when it comes to healthy living. When you hear the term ‘preservative free wine’ – what do you think? For me, I immediately think it must be better for me – the more natural a…

TOP NEWS: Wine Appreciation WSET Course in the Swan Valley, Perth

I have exciting news for wine lovers living in or around the Swan Valley! Full Bottle Wine Education & Events will be running a level 2 WSET wine course in the Swan Valley at Mandoon Estate, starting on the 10th of March.

Moscato: Everything you need to Moscat-Know about the Flirt of the Wine World

The weather is warming up (slowly) which means everyone is starting to crave chilled wines out on the patio. One wine style term which I have seen thrown around more and more over the past couple of years is ‘Moscato’. Typically when a lot of people think about Moscato, they think; sweet, bubbly and for…

A visit to the Spanish Cava caves

Imagine having 30km’s of cellars 20 or 30 meters below ground? You have to admit it is the perfect way to look after your wine; cool, dark, humid and still surroundings. Not to mention it is a great way to utilize space. Unfortunately I am not speaking about my own cellar here but this is…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Join me on my

WINE ADVENTURE

Get notified about new posts and wine deals

• Quick Links
• Tasting Notes

10 Australian pét-nats to try

Pétillant naturel is French for 'naturally sparkling'. Put these tangy, zingy and juicy styles on your list. 

Pétillant naturel, commonly known as pét-nat, is a naturally made, minimal intervention style of sparkling wine. Trendy, yes. But new? No. Pét-nats have been made by the French for centuries with the inexpensive (but unpredictable) méthode ancestrale technique. The wines undergo secondary fermentation in the bottle with no disgorgement, giving them wonderfully funky and unique characteristics. The demand for Australian pét-nat is larger than ever, with producers countrywide trying their hand at this ancient technique. From single-variety styles to rosé blends and mash-ups of lesser-known varietals, there’s no singular flavour profile on offer – but they are consistently juicy, fruit-forward and easy drinking. Best enjoyed on the grass, in the sun and with friends.

Related article: Best Australian sparkling wine $20 and under

• 2020 Voyager Estate Project Pét-Nat, WA
• 2020 Deliquente Wine Co. Tuff Nutt, SA
• 2020 Jamsheed Wines Candy Flip,VIC
• 2017 La Violetta Spunk, WA
• 2019 Ravensworth Riesling Ancestal, ACT
• 2020 Konpira Maru Admiral Mt Midoriyama: Total Victory, VIC
• 2019 Brave New Wine Glitter Us, WA
• 2020 Deliquente Wine Co. Weeping Juan, SA
• 2018 Cullen Rose Moon, WA
• 2020 BK Wines Pétillant Naturel Chardonnay, SA

Latest Articles

Savaterre's new-release wines

From the tasting team

Bellebonne and evenfall wines team up on cellar door and restaurant.

International Sauvignon Blanc Day

Mornington Peninsula wineries

Newsletter subscription.

• (646) 397-9463
• [email protected]
• Gift Certificates

P.A.N.K. PINK PUNK PET-NAT

Write a review.

• Create New Wish List
• Description

Looks like you missed last call.

Drizly is no longer in service, but our friends at Uber Eats can handle all of your alcohol delivery needs.

Terms of Service & Privacy Notice

Deep Dive: Australia’s Best Pét-Nat

Four years after our inaugural deep dive into pét-nats , and with summer unfurling before us, it’s an apt time to cast our eyes across the australian pét-nat landscape., pét-nats burst onto the local scene not that long ago, captivating the imagination of many, while causing an equal level of disdain from those wedded to the status quo. although based on an ancient method of making sparkling wine, those wines were generally the province of the avant-garde, and often a middle figure to the establishment: lurid of hue and the cloudier the better, filling clear bottles slapped with handmade and hand-applied labels. they were often made by those intent on reframing the possibilities for what wine could be – an archetype-smashing movement. many of those wines were also haphazard affairs. being not always made from the best fruit, low or no sulphur levels resulted in funk that could no longer be explained away as style, and volcanically eruptive properties often saw a good portion of the contents involuntarily dispensed on the floor. well, we have come a long way, with pét-nats now embraced by makers both established and emerging, and a better understanding of the mechanics has resulted in a, well, less-haphazard affair. that reliability hasn’t come at the expense of variety, though, with pét-nats now made to fit any occasion, from their park wine pigeonholing to food matching at a serious dining table. but just how far have we really come well, that’s where a deep dive comes in., we gathered every australian pét-nat that we could find – with no strict rules about disgorging or not, simply that they were wines that finished fermenting in bottle – and set our expert panel of some of the best tasters in the business the task of finding the wines that compelled the most. that means we’re not necessarily looking for some platonic ideal, but rather wines of interest and character regardless of style. all wines were tasted blind, and each panellist named their top six wines..

Our panel: Abby Moret DipWSET, owner Atlas Vinifera; Andrea Infimo DipWSET, Group Beverage Operations Manager Movida; Xavier Vigier DipWSET, Wine Buyer/Advisor/Head Sommelier Mr Claremont Wines; Gilles Lapalus, owner and winemaker Maison Lapalus, Bertrand Bespoke and Maidenii; John Harris, owner and winemaker Mitchell Harris Wines; Hannah Maltby, winemaker Mac Forbes Wines; Angela Strickland, owner Independent Wine Store and co-owner Banksia Wine Room; Tom Kline, wine writer and educator. All wines were tasted blind.

Below are the wines that made the panellists’ top-six selections from the tasting.

The top pét-nats in australia, 2021 maison de dormilona petillant naturel blanc de blancs, margaret river $45 rrp.

Both Kline and Infimo placed this in their top spot, Maltby in her top three and Moret giving it a top-six berth. “Open and vivacious but also with an impressive degree of complexity,” wrote Infimo. “Meyer Lemon, pith and skin, pomelo …ripe orchard fruit, such as golden delicious. …The mid-weighted palate is dry with an impressive chalkiness and a linear acid profile interwoven with phenolics . …Elegant and well-defined notes of sourdough and puff pastry add a savoury dimension… They attempted to make something more elegant and serious here and succeeded without losing the pét-nat identity. Bravo.” “Lifted aromas of peach skin, spiced pear, apple cider and ginger,” wrote Kline. “There’s a nice burst of bright fruit to the palate, which has a malic and tensile feel, with green apple cider, ginger, pear and subtle peach. A foamy bead brings texture and weight that is cut by vivacious, pithy acidity to a mouth-watering finish. This is balanced, bright and fresh with textural appeal.” “This brings a lot of joy,” declared Maltby. “Bright, exotic florals of frangipani and ylang-ylang, plus a punch of earthy ginger root aromatics are unexpectedly reminiscent of languorous lazy summers in Far North Queensland. The spritz is lively and pleasing, with some good staying power.” “Drinking it feels like a day at the beach,” wrote Moret. “A whirlwind of flavour profiles that seem to draw inspiration from the Australian landscape – bushland and coastal vibes run through the DNA of this bubbly. …The bubbles are consistent and held for the duration of the tasting, while many others did not.”

Dr Edge ‘Dr Ongo’, Tasmania $40 RRP

This was Harris and Moret’s wine of the day, and it also featured in Infimo’s top-six selections. “Vibrant, ripe watermelon red,” wrote Harris. “Complex and attractive pinot -like nose. Great balance, freshness and drive. Lovely red-fruited freshness with underlying savoury, earthy mushroom notes that add interest and layers of flavour that keep you coming back for more. A wine with substance and power. Fine, dry and utterly delicious. A seriously well executed pét-nat…” “Black cherries, brambles, olive, touches of boiled lolly from an old-school candy shop on the nose, as well as spice notes reminiscent of sangria,” noted Moret. “A soft mouthfeel with great acid , and some structural tannins that would make a brilliant pairing with anything from lamb to pudding on Christmas day. Steeped red cherries, red licorice, toffee and apple skins give a delicious depth of character that reveals some quality winemaking.” “The nose is very expressive, showcasing very appealing aromas of poached rhubarb, cherry ripe, cherry cola and sweet red spices,” wrote Infimo. “The winemaker has really put that red fruit to good use here. A lovely soft texture on the palate where both glycerol and some residual sugar play their part, carrying effortlessly the sweet red-fruit flavour. This wine was competing for a couple of runner-ups of the same colour but was probably the most balanced and subtly complex. Also… straight off the bat delicious!”

2023 Hughes & Hughes ‘Soiree’, Tasmania $35 RRP

This was Vigier’s second top wine of the tasting, and it also featured highly in Strickland and Maltby’s top-six lists. “An abundance of crunchy red berries … with layers of grapefruit and orange zest on the nose,” wrote Vigier. “The orange notes have taken control of the wine, and I must say, it is incredibly alluring. The palate is lively and irresistibly delicious. I adore the pure acidity , reminiscent of tangy red apple skins. The spices present, such as coriander seeds, juniper berries and white pepper, are like a garden in full bloom. The finish is pure and gentle, elegant yet refreshingly crisp. I absolutely admire the complexity of the fruit profile, ranging from stone fruits to red fruits, to zesty grapefruit. This is an excellent choice for anyone looking for an aperitif style. The quality of the bubbles is also worth noting. Overall, I highly recommend this.” “Lifted aromatic confectionery notes but also a lightly nutty oxidised quality,” noted Strickland. “Fresh and prickly across the palate with citrus and orange-sherbet-like chalky tannins. Playful, light and ticks all the boxes for summer drinking.” “ Fresh , bright floral driven with oodles of jasmine, lavender and rosewater dancing in the glass,” wrote Maltby. “Crisp red apple so vibrant you can almost feel the crunch. A hint of pink musk stick sweetens the deal, supported by refreshing citrus that tends towards blood orange and ruby grapefruit. Some contained aldehyde adds appealing weight to the mid-palate, cleansed by beautifully balanced acidity that carries the wine effortlessly to quite a long finish. Clean and uncomplicated with a persistent delicate mousse. Drink out of bone china teacups in an English cottage garden with your favourite Jane Austen novel.”

Grandis ‘Unearthed’ Pétillant Naturel $32 RRP

This was Strickland’s top pick, while it came one spot back for Infimo. “This wine is so different to the rest of the line-up,” Strickland wrote. “Incredibly interesting and daring. Certainly not what I’ve come to expect from pét-nat. The nose had both sherry like and saké characteristics. Yeast, toasted sesame oil and umami. The flavour profile of the palate was incredibly unique, keeping my interest at all times. Shiitake mushroom, umami and brown buttered apples. It had a gentle spritz with nice texture and acidity . I can see this in a restaurant setting being paired with meaty fish, mushroom and truffle dishes or a juicy charred steak. This is not a ‘park’ style; it’s for the more curious.” “The nose is quite expressive with elegant, sweet autolytic notes reminiscent of a freshly baked fruit Danish,” noted Infimo. “The fruit aromas are high-toned and perfumed with dominant notes of white peach skin and ruby red pith. There is a mild nuttiness that really enhances the complexity. The palate is very vinous but without losing that energetic fruit profile that we want to see in a good pét-nat. Great intensity of flavour too! One of the most complex and appealing examples.”

2023 BK Wines Petillant Naturel Pinot Noir, Adelaide Hills $34 RRP

This was Strickland’s second placed wine, rounded out Vigier’s top three and also appeared in Lapalus’ top-six list. “A complex yeasty nose,” wrote Strickland. “Lightly oxidised apple cider-like qualities with a chalky sherbet mouthfeel. It has a fine bead, and a touch of fennel adds interest. The fruit, tannin and acid are well balanced and add enough complexity while the wine remains park friendly.” “I absolutely adore the aroma of this wine,” declared Vigier. “It’s like a symphony of my favourite things. The scent of ripe guava and papaya dance with the sweetness of stone fruits, like nectarines and peaches. But what really excites me is the hint of a warm and indulgent red apple tart, mingling with the spices of the holiday season. It’s as if this wine embodies the flavours of a delicious tarte tatin. As I delve deeper into the glass, a new world opens. The second whiff reveals a more intriguing and profound experience. Alongside the spices, there’s a subtle touch of minerality, reminiscent of the sea and a briny freshness. It’s the perfect balance of complexity, enhanced by the presence of aldehydes. On the palate, the wine is pure and pristine. …Oh, and the finish! It lingers on the palate, leaving a savoury and powerful sensation. It’s a testament to the abundance of fruit flavours that this wine possesses.” “The attack in the mouth is light and creamy with a very fine bubble,” noted Lapalus. “Quite dynamic followed by grapey aromas, showing a low-intervention method, great acid giving a nice tension, delicate and with great length. The final impression is dominated by the high acid level. This is an intense wine, well-made, refreshing with refinement.”

2022 Sherrah Pétillant Naturel Fiano/Chenin Blanc, McLaren Vale $35 RRP

This was Kline’s top pick for the tasting, while it rounded out Infimo’s top three. “High-quality fruit here, which looks like chardonnay,” wrote Kline. “Lifted melon, lime, apple, pear, subtle cinnamon and faint honey with a hit of spice adding complexity. The palate is dry, with good fruit concentration and buoyancy melding with ample weight and texture to wrap around green apple, pear and cinnamon spice. There’s a frame of glossy phenolics and brisk acidity that brings a long, clean finish. This is fresh and bright, though, with no forfeit of complexity and length. Very good.” “A paler example with a green tinge and an immediately charming summery bouquet,” noted Infimo. “On the nose, it’s very engaging, very Mediterranean, with joyous aromas of Amalfi lemon, fennel flowers, fig leaf, greengage and sea spray. It screams sunshine! There is something about it that makes it extremely likeable. The medium-bodied palate has all the elements in place, with a shy but present yeasty character that supports the fruit rather than overpowering, and a pleasant finish with just the right amount of pithy almond bitterness.”

2023 La Violetta ‘Happy Nat’, Great Southern $35 RRP

This was Vigier’s wine of the tasting, while it also featured in Harris’s top-six selections. “When I first tasted this wine, it struck me as raw and freshly pressed,” wrote Vigier. “But after today, I’ve come to appreciate this style even more. The aroma of the grapes, still fresh and pressed, gives this wine its originality. The flavour profile leans towards peaches and apricots, creating a delicate yet distinct aromatic experience. This wine showcases the craftsmanship of a skilled winemaker who understands the fruit and the purpose behind the wine. It’s not meant to be a fun, light-hearted wine; it’s a serious and mature creation. On the palate, there’s a tropical sensation with hints of raw pineapple and ripe nectarine. The wine’s structure tells a story, with tannins gently embracing the fruits and a pithy bitterness that adds depth and length to the experience. The acidity is ripe and refined, adding to the overall balance. Overall, this wine is incredible and exceptionally well-made.” “Medium yellow,” noted Harris of the colour. “Orange, clingstone peach, savoury spice. Subtle nutty yeast complexity. Fresh and vibrant. Great ripe stone fruit volume, energy and drive to support the additional yeast complexity. Dry and persistent, with enough interest to keep coming back for more.”

2023 La Violetta ‘Fiano Nat’, Great Southern $35 RRP

This topped Lapalus’ sheet for the day, being his wine of the tasting. “Pale yellow with a lightly cloudy aspect,” he wrote. “The first impression is very fermenty, fresh with notes of citrus (lemon, cedrat [citron]) and some vinous notes as well. The attack is on the acidity , reinforcing the freshness; the bubbles are fine and relatively low intensity, quite fast. The wine is balanced, a touch creamy in texture and finishing on refreshing notes of citrus. The perfect illustration of the style.”

2023 Small Island Wines Pet Nat, Tasmania

This featured in the top-six selections of Vigier, Strickland and Kline. “Delicate aromas of peach blossom, subtle peach schnapps, pear and quince,” noted Kline. “Nice precision and drive through the palate, which is tensile but with flavour concentration to match. It finishes cool and lively… This is lithe and fresh, but with enough stuffing to hold interest. A classy example.” “The most fragrant of the bunch, boasting the refreshing scents of lemon and lime,” wrote Vigier. “It is filled with the delightful flavours of spicy stone fruits, like nectarines and peaches, followed by the zesty notes of green fruits such as apples and pears. I am absolutely hooked by this wine. The aroma is uplifting and the balance between the lees and the wine is expertly constructed. …On the palate, it mirrors the nose with hints of green fruits along with a touch of citrusy lemon and slightly bitter grapefruit peel. …There is also a touch of pickled daikon and root vegetables. The palate is vibrant, electric, and incredibly enjoyable. The fruits are perfectly ripe, balanced by well-managed levels of freshness and acidity . … It has the appearance of a natural wine but carries itself with a serious manner.” “Aromatic with tropical fruits and mint,” wrote Strickland. “The palate is fresh , vibrant and clean. Passionfruit and citrus with a splash of saline quality. A great introduction to pét-nat.”

2022 Lethbridge Méthode Ancestrale ‘Pet Nat’, Geelong $38 RRP

This was just outside the top three for both Harris and Moret. “This is an interesting wine,” wrote Moret. “It started off with funky, natural notes that upon revisiting became more of a brioche and saline fragrance. A fluffy, cloud-like texture presents a very appealing palate; linear and juicy acid give vibes of lemon sorbet and passionfruit. Fans of traditional method sparkling could be swayed by this easily, as it’s not too blowsy or over the top. One easily shared with a variety of wine lovers, versatile and very approachable.” “Creamy yellow,” noted Harris. “Creamy, estery yeast notes on the nose, and dry yeast characters dominate the palate. Good even weight and length. Nutty yeast-driven style done well. Finishes … in balance with the volume and intensity of the fruit and other yeast-derived characters. Good stuff! More please.”

2022 Vino Volta ‘Methode Ancestrale’ Chenin Blanc, Swan Valley $35 RRP

This was Maltby’s top wine of the tasting. “A surprisingly complex pét-nat. The deep haze draws parallels with cloudy apple juice, those lovely uber-fine suspended solids adding textural interest to the palate (and the eye!). Aromas of custard apple and spiced pears… with just a touch of fresh green apple really lifting the nose… The palate is gently creamy but balanced, with quite a savoury finish and fruit that seems to hang around forever. Baked apple pie crust … refreshed by a back palate of lime sherbet and freshly peeled apple skin. A little autolysis and some restrained aldehyde work in harmony with the fruit, upping the complexity stakes. The mousse is delicate but impressively persistent, providing shape and structure to the palate. This is a more cerebral pét-nat, with so many elements at play… Can’t put it down.

2023 Astro Bunny Pét-Nat, Adelaide Hills, McLaren Vale , Riverland

Kline had this in his top three, while Lapalus gave it a top-six berth. “Pretty and lifted notes of sweet nectarine, peach, strawberry, and cherry blossom,” wrote Kline. “There’s a good burst of stone fruit drive through the palate, where peach skin, peach flesh and apricot make way for macerated strawberry and spice. All of it sitting within a pillowy, creamy texture. There’s a bitter note to the finish bringing a gastronomic edge, too.” “Pink with light cloudiness,” noted Lapalus. “Very intense and floral nose, showing an aromatic variety with rose petal and lily notes, followed by some fruity notes of peach and apricot. The first impression in the mouth is fine bubbles, not too intense, covered by a strong texture. Low acid and low sparkles give an impression of sweetness. The final impression is again very aromatic with ferment notes around the floral bouquet. An aromatic style to drink with spicy food.”

2022 La Violetta ‘Spunk Nat’, Great Southern $35 RRP

This came second for Moret, while Kline also gave it a top-six finish. “Orange peel, amaro, rose petals and flecks of river-stone minerality fragrances make this instantly appealing,” wrote Moret. “Intense and decadent flavours of watermelon, mint, white and black pepper, orange juice and strawberry sorbet give this a complexity that I absolutely adore. This works well as a standalone wine but would pair exceptionally well with food – I immediately dreamed of Szechuan cuisine as a perfect match. The high acidity will cut through the spice, and a hint of sweetness provides the perfect balance.” “Apricot liqueur, smoky grilled apricot and some washed rind at the fore of a savoury kick beneath,” noted Kline. “Intriguing. The palate is sapid and fulsome, packed with ripe stone fruit and a lick of residual sugar sitting within a pillowy, creamy mouthfeel. Waves of crispy acidity cleanse the thickness, leading to a refreshing close.”

2023 I’ll Fly Away ‘Bianco Ancestral’, Heathcote $25 RRP

This came in second place for Lapalus. “Yellow, intense and lightly cloudy,” he wrote. “First nose is a little bit reductive, with notes of fine lees contact. Then the fruity character appears and reveals some citrus notes, grapefruit and lemon. The first contact in the mouth shows some fine bubbles complemented by a crisp acidity , making the wine very refreshing. Aromas continue on the citrus spectrum (cedrat [citron], a kind of lemon with thick skin), and a final sensation of slight bitterness giving a nice complexity to the mouthfeel. Very much in the style of fresh pét-nat with some complexity.”

2021 Punch ‘Pet Blanc’ Chardonnay, Yarra Valley $44

This just missed out on top spot of the tasting for Harris. “Bright, pale green straw with good clarity,” he wrote. “Fresh and vibrant lemon and grapefruit with subtle grassy notes. Soft creamy mousse, light bright and fresh with a persistent fruit and acid driven tail. Some toasty complexity to match the fine lime and lemon citrus fruit. A fine, tight, fresh and light style done well. Excellent.”

2022 Zig Zag ‘Folk’ Pet Nat, Heathcote $36 RRP

This was one off top place for Maltby. “Vibrant and fruity, with lychees and passionfruit just leaping from the glass. This pét-nat is pure hedonism. An intense sparkle greets you but settles down to a gentle and more approachable fizz. The palate is refreshing and bone dry, humming with rosewater, red apple skin and strawberry gum. Cleansing acidity , enhanced by the carbonation, provides a rather harmonious flow and lengthens the wine. There’s enough fruit weight here to properly flesh out the mid-palate; lots of fresh berries and red apple, with a pleasing savoury edge and some fun texture that makes this a versatile, food-friendly wine. Fresh, crisp, fruity and just perfect for picnics that feature a serious charcuterie board.”

2023 Delinquente ‘Weeping Juan’ Pétillant Naturel, Riverland RRP $26

Moret gave this a top-three finish. “A nose of honeycomb, roses as well as a traditional method character of sourdough toast with fresh butter,” she wrote. “The palate is playful with white cherries, strawberries, fig and exotic touches of lychee and Turkish delight. A beautiful glossy texture makes this seductively drinkable. A carnival of character makes this the perfect companion to summers in the backyard with mates.”

2023 Ricca Terra Pet Nat ‘Sunset’ Field Blend Rosé, Riverland $30 RRP

This rounded out Lapalus’ top three. “Light pink with orange nuances, lightly cloudy,” he wrote. “The nose is very aromatic and mostly fruity and citrusy. A very clean impression. The attack is quite vinous, followed by a creamy texture, as well as the bubbles being very fine and melting. The aromas develop on floral notes, rosewater, Turkish delight and more citrus. There is great intensity and a good length. A good aromatic profile in the fresh and clean style.”

2022 Empire of Dirt ‘Venom’ Cloudy Sparkling, Geelong $35 RRP

Harris had this rounding out his top three. “Vibrant raspberry” he wrote. “Fresh creamy red berry with lovely underlying savoury charcuterie spices. Lovely volume and vibrancy. Soft, medium weight fruit, with fresh acidity giving shape and length. Vibrant, fresh pinot -like energy and drive. Fun fresh dry. Juicy finish. Lots of picnic appeal!”

2023 Nomad’s Garden Pétillant Naturel, King Valley $27 RRP

Infimo had this towards the middle of his top six. “The wine shows a great level of primary complexity that is in the more moderate climate orchard/stone fruit spectrum, with well-defined aromas of Williams Pear, Jazz apple and white nectarine, supported by a succulent plant-like freshness (think aloe gel, agave). The fruit flavours show a high level of definition on the palate as well. A classic, quintessential pét-nat where the fruit is the undiscussed protagonist. Clean and vibrant with just the right amount of residual sugar needed to balance out the succulent acidity .”

2023 La Violetta ‘Patio Nat’, Geographe/Great Southern $37 RRP

Vigier and Maltby all rated this as a top-six wine. “Wow, this wine is delightful,” wrote Vigier. “The aromas are simply divine… As the vibrant colour suggests, the wine is bursting with luscious red fruits. The delicate hints of ginger, turmeric and exotic Indian spices blend harmoniously with …Turkish delight, orange blossom and elderflowers. It has a captivatingly musky and grapey essence. On the palate, it releases an intense and powerful flavour, initially filled with fruity goodness and then transitioning into a savoury sensation. The wine’s true strength lies in its irresistible aromatics. …Overall, it is a remarkable wine, capable of exciting even those who may not typically gravitate towards this style.” “A fun and light-hearted take on the style, this is a very approachable pét-nat,” wrote Maltby. “Strawberry, lychee and peach bring an exciting tropical element, while some fresh rhubarb and a hint of herbaceousness provide a more savoury backbone. The sparkle is persistent and fresh … while the acid line is cleansing and balanced. Simple but joyful.”

2023 Vallée du Venom Chenin Blanc Pét-Nat, Margaret River Chenin Blanc $40 RRP

“Here we have a more refined variation of pét-nat,” wrote Vigier as he placed this just outside his top three. “This wine is not just about the fruits. …Flavours of yoghurt, cream, and white chocolate nibs. Oxidative handling of the fruit adds notes of blanched almonds and marzipan. …Lees contact contributes autolysis notes of marzipan, biscuit and almond croissant. There is a distinct mineral element, reminiscent of crushed rocks. Additionally, there is a delicate floral touch with hints of jasmine and white lilies. It reminds me of a high-quality blanc de blancs grower Champagne. On the palate, the wine displays a slightly broader profile but maintains refreshing acidity . …Although the finish may not be incredibly complex, I consider it one of the best wines I’ve had today.”

2023 Small Island Wines ‘Naturally Sparkling’, Tasmania $42 RRP

Strickland rated this towards the middle of her top-six picks for the tasting. “I really like this one, earth and rhubarb lead to notes of pear and red apples,” she wrote. Gentle tannins are complemented by the fruit and acidity . There’s a touch of ginger spice and the body is generous while remaining balanced.”

2023 Ngeringa Pétillant Naturel, Adelaide Hills $40 RRP

Both Maltby and Harris gave this a top-six finish. “Wholly evocative of a winery mid-harvest,” wrote Maltby. “Stunning floral ferment esters are captured, so heady and bright, really showcasing the living nature of this style. Plenty of red apple skin and fresh cranberry… A little edge of green raspberry leaf helps to tame the just-bottled strawberry jam notes that fill out the mid-palate. A lovely line with good tension and persistent fruit. …Refreshing effervescence lifts the wine without demanding attention.” “Enticing creamy red berry fruits,” noted Harris. “Soft and easy entry, lovely flow and vibrancy front to back, wrapped up in bright perky acidity . Fresh yellow peach fruit on the palate, mouth-watering acidity offers length and persistence. … Plenty of enjoyment to be had here.”

2023 Hughes & Hughes ‘Dunkel Spritz’, Tasmania $35 RRP

Lapalus had this towards the middle of his top-six picks for the tasting. “Bright red with a slight cloudiness,” he wrote. “The nose is reminiscent of sparkling shiraz (or the colour influences that?). Lambrusco style, quite lactic like a dessert with strawberries and cream. The mouthfeel starts with light bubbles, creamy and melting, followed by the fruit expression, well balanced and a touch of tannin at the end. It’s a great example of red pét-nat, which you want to drink with food.”

2022 Chalari Chenin Pet Nat, Swan Valley $30 RRP

“This was a really fun wine,” noted Moret, picking this in her top six. “The nose is like a patisserie – vanilla bean ice cream, crème brûlée – very inviting. The dessert vibes of the wine don’t present as sweet, either. Fantastic bright acidity keeps this in a dry style. Creamy mouthfeel with a full, well-rounded weight to it. Simple, fun and easy drinking. Flavours abound with almond croissants, peaches and pavlova. Juicy and utterly delicious – why eat expensive French pastries when you could enjoy this instead?”

2023 Clandestine Vineyards Break Free ‘Bliss Bomb’ Pet Nat, Swan Valley $38 RRP

Kline included this in his top-six wines of the tasting. “Aromas of ginger, peach flesh, cumquat, cinnamon and custard apple. There are lashings of stone fruit notes through the palate, supported by ginger spice and apple tart. Ample texture and weight here, foiled by a nice core of fresh fruit pulled long and clean by a firm acid line.”

2023 Werkstatt Pétillant Naturel Riesling $33 RRP

“Vibrant lemon with green hues,” wrote Infimo in giving this a top-six berth. “Very focused nose, extremely fresh with notes of lemongrass, lime pith and tart yellow grapefruit. Dry, acid -driven palate with well-managed phenolics and a non-intrusive autolytic note that adds savouriness and almost becomes one with the phenolics. We are prizing a really well-made bone-dry style here that shows energy and balance and some weight without needing the support of sugar.

2023 The Other Right ‘Bright Young Thing’ Red Méthode Ancestrale, Adelaide Hills $36 RRP

Strickland gave this a top-six finish. “Candied citrus and apple, a touch confectionery but in a good way. The palate is tart and refreshing with salted raspberry. There’s some cherry and a savoury complexity that holds your interest. Chalky and crunchy with a vibrancy that makes for great drinking. This wine will suit a varied audience, from a first timer to the more experienced pét-nat drinker. Calls for a wheel of Brie.”

Outtakes from the tasting

“The wines that were great were incredible. I needed this session. I don’t drink pét-nat in my daily life, and looking at this means there’s definitely a potential for me to highlight a few of them on the wine list.”

“There’s quite a broad range,” said Maltby, opening the post-tasting discussion. “I really enjoyed the stability across the board. So often pét-nats are associated with something that’s a bit wild and a bit unstable, but so many of these wines are stable. They’re delicious and perfectly stable. Even going back to the ones that we tried earlier, they’re just the same now as they were a couple of hours ago, which is fantastic.”

“What I didn’t appreciate, was there were wines that I think were probably the second choice of the winemaker,” said Infimo. “As in, okay, I don’t think the fruit’s good enough to go into my wine. So, I feel like those wines were a bit forced, or a bit obvious.”

“I really enjoyed the fruit profiles that we saw,” added Maltby, noting those secondary wines were in the minority. “I think there was some really lovely character that was not just ferment derived. It was definitely good quality fruit coming to the fore, and I really enjoyed seeing people making pét-nat with quality fruit.”

“There were some wines that were just joyous,” agreed Infimo. “I appreciated some wines that were not meant to be too complex, and I did praise a wine that was a little bit more complex with seductive reduction and different layers. But I prized the wines that showed the most primary fruit definition, that had the right balance between sugar and acidity , because I think residual sugar is a playful element in pét-nat…. They were the ones that were the most fun to drink and showed the most definition of fruit length without being too cloying. They still had an element of freshness, and most of all they were fun without losing balance.”

“It’s not necessarily the Champagne drinker you want to target here, it’s also the beer and the cider drinker because it’s in between. I sell a lot of wine to breweries. People, if they don’t want a beer, they have a pét-nat. And that’s where we are. Pét-nat is often between cider and beer, especially with all the craft beer now, it’s sometimes quite blurry as well. So, you touch on Champagne, you touch on beer and cider...”

“I’ve made a fair bit of sparkling wine but none in this style,” added Harris. “This was really fascinating. The quality here is quite amazing… Pét-nats have come a long way in 10 to 15 years. It’s taken me a while to get my head around the style, but to see the improvement in the wines that I taste in the bar with reps and whatnot, they now make really compelling reasons to put them on the list. …But the thing that drives them is consumer demand. It’s the customers that come in and ask for these styles… There are more and more customers wanting to try these wines.”

“I think it’s an ever-growing category,” agreed Infimo. “There’s a generational change. Younger millennials or Gen Z are more familiar with pét-nat; they see it as a fun wine that’s more affordable, and they ask more for it, even in high-end restaurants. There’s definitely a market for them and they’ve got a place in every restaurant, as long as it’s high quality wine.”

“Maybe 10 years ago when we first opened our venue, I hadn’t seen any pét-nats that I thought were good enough to put on the list,” added Harris. “Now I could have 20 of these [from the tasting] on our list. I think it was a fascinating tasting, and I assume from a vast array of different varieties, from traditional sparkling varieties through to muscats… and then the pink and red styles… there was appeal to be had in all of them.”

“It was interesting,” said Kline. “I think joyous is a great word to associate with pét-nat – so the varietal definition for me is less at play. There was one bracket that for me was clearly chardonnay, and so you start to think, do I want to see that in this… Variety is important, but it’s not important in terms of its pickup in the wine. I don’t want or need to see chardonnay, I just need something that’s joyful, that’s cohesive that’s balanced. And there were certainly a lot of really good examples of that.”

“It is not about the variety. To some extent, it’s like rosé: the category is defined by the style of wine not by the variety.”

“It is not about the variety,” agreed Gilles. “To some extent, it’s like rosé: the category is defined by the style of wine not by the variety.”

“You need to know which varieties work, but it doesn’t matter that they’re not picked up varietally in the wine,” Kline summarised.

“I think the problem is when someone uses a chardonnay or pinot noir to make a pét-nat, I feel in their mind they have an obligation to give something a bit more work,” added Vigier. “Obviously, the grapes are a bit more expensive, hence today we saw chardonnay that had a bit more autolysis character… that looked more like a Champagne than a pét-nat.”

“I marked one wine down for being too autolytic, but I would have marked Champagne down for the same reason,” said Kline. “If it’s too much just autolysis and nothing else, what’s the point.”

“I did the Deep Dive back in 2019, and the quality has improved out of sight,” said Moret. “There were fun, really aromatic picnic-vibe, park-vibe wines… But I thought there were some there that had great structure to them, and I liked the complexity… I thought there was sour acid in a lot of them, and I thought that there were a lot of really blousy ones that looked like they were made out of gewürz or viognier …and there’s no acid and you just go what’s the point. I thought there were a lot that looked like traditional method, which is a good gateway to get people into the idea of pét-nat. … I thought some of the red ones were amazing. There was a nebby-ish [nebbiolo] one in there that I was a bit of a fan of, and I thought that would be amazing at a barbecue.”

“So often pét-nats are associated with something that’s a bit wild and a bit unstable, but so many of these wines are stable. They’re delicious and perfectly stable. Even going back to the ones that we tried earlier, they’re just the same now as they were a couple of hours ago, which is fantastic.”

“I liked seeing where pét-nats are going,” added Strickland. “Over the years, it was never something I ever really rated, and I’ve probably not really paid much attention to it, so it’s nice to come to this today and actually see that there’s some clean well-made wines coming through. And I picked across the range as well. I’ve got some fun barbecue-style, picnic-style pét-nats, and a couple of challenging ones, which I really liked as well.”

“Freshness is the thing I was looking for,” said Kline. “Whether that comes in in terms of the acid or whatever… but if the wine didn’t finish fresh, I don’t think it’s in that joyous pét-nat mould.”

“Yes,” agreed Moret. “Juiciness as well in the fruit was a big one for me. Juiciness for me has that freshness vibe as well when it’s fruit driven, but it’s balanced and the balance was the big thing that sets it apart.”

“I think it’s the fun approachable, a bit of fruit, a bit of acid, a bit of tannin, got the balance,” said Strickland. “The ones that aren’t challenging, I think are the ones that most of our customers at our store are going to go for… beach vibes, fun happy wine, nothing too complex, but still has some interest.”

“I’m a little bit surprised at how heavy some of the bottles were,” said Maltby to broad agreement. “In a category that sort of prides itself on sustainability, to have such heavy glass where there is lightweight sparkling glass on the market is quite surprising to me. Since humans are certainly making choices on pét-nat as a more sustainable alternative. And then you see the weight of the glass…”

“The quality here is quite amazing… Pét-nats have come a long way in 10 to 15 years.”

“Most of these wines are probably from 2023, and ‘23 is a very hard vintage,” said Lapalus. “A lot of people couldn’t make their own wine. They said, oh, let’s make a pet-nat. …I’m not sure the percentage of that here, but certainly on some of the reds you could see was sort of super green. So, there’s a bit of the vintage effect here as well.”

“When I approached my tasting,” added Vigier, “I basically discarded everything that was not pure because for me you don’t have an oak barrel regimen… you don’t have anything, so the fruit needs to be intact, and you actually need to feel the fruit coming through, you need to see the purity. Of course, there are exceptions to the rules, such as that one that was quite autolytic . I liked it, and it was well made, so I put it in my top six. I wanted to value the work that was put in there.

“I was looking for wines that showed lots of commitment from the winemaker… Across the board, there was a good spread of styles, the quality was there, and there were not many faulty wines. But there were a lot of average wines; however, the wines that were great were incredible. I needed this session. I don’t drink pét-nat in my daily life, and looking at this means there’s definitely a potential for me to highlight a few of them on the wine list. And I’ll be proud and confident that even someone that likes Champagne will drink that because it’s meant to be fun and meant to be drinkable.”

“It’s not a simple wine to make,” added Lapalus. “And bouncing on Xavier’s point as well, it’s not necessarily the Champagne drinker you want to target here, it’s also the beer and the cider drinker because it’s in between. I sell a lot of wine to breweries. People, if they don’t want a beer, they have a pét-nat. And that’s where we are. Pét-nat is often between cider and beer, especially with all the craft beer now, it’s sometimes quite blurry as well. So, you touch on Champagne, you touch on beer and cider…”

“…A couple of wines that are almost like, for me, XPA alternatives,” noted Infimo. “They had that kind of sweetest citrus, hoppy nature and balance.”

“There were a couple of ones in there that I was like, this would have been a great sour beer,” added Maltby.

“The common thread here is the cloudiness,” said Lapalus. “People think pét-nat, they think cloudy. And some, the clean ones, certainly don’t have the appeal. One was very good actually, but the fact it’s too clean, you think there’s too much manipulation there.”

“There were some wines that were incredibly murky, and really added a lot of density on the palate,” added Harris. “And I think that subtracted from the freshness and vibrancy in the wine. I think some were a bit too yeast laden. I preferred some lightness and brightness in them. The ones that were dense with yeast, I think it took away fruit and added dullness to the wines.”

“For me pét-nat is a way to show wine drinkers a fresh expression of fermenting wine,” added Lapalus. “When you do a barrel tasting of chardonnay that’s still fermenting, it’s exactly what it is with maybe a bit more bubble. I love tasting wines in the middle or towards the end of fermentation. There were a few great examples of this in the line-up. This is almost not a wine – I think it is the quality of this style, between juice, beer, cider and sparkling wine.”

Australian Pét-Nats – The Backstory

Pét-nats burst onto the local scene not that long ago, captivating the imagination of many, while causing an equal level of disdain from those wedded to the status quo. although based on an ancient method of making sparkling wine, those wines were generally the province of the avant-garde, and often a middle figure to the establishment: lurid of hue and the cloudier the better, filling clear bottles slapped with handmade and hand-applied labels. they were often made by those intent on reframing the possibilities for what wine could be rather than what it was – an archetype-smashing movement. many of those wines were also a haphazard affair. not always made from the best fruit, low or no sulphur levels resulted in funk that could no longer be explained away as style, and volcanically eruptive properties often saw a good portion of the bottle involuntarily dispensed on the floor. well, we have come a long way, with pét-nats now embraced by makers both established and emerging, and a better understanding of the mechanics has resulted in a less-haphazard affair. that reliability hasn’t come at the expense of variety, though, with pét-nats now made to fit any occasion, from their park wine pigeonholing to food matching at a serious dining table..

“Pét-nats have been great for the Australian wine scene,” says AJ Hoadley of Western Australia’s La Violetta, “to help shake off some of the fusspot baggage of our inherited vino culture with the dominant squeaky clean paranoid winemaking paradigm. …Things seemed to go over the top, though, with a tidal wave of dilettantish, carelessly made rando cash-in shit-nats hitting the market and putting a lot of people off the entire genre.”

The terms pétillant naturel (naturally sparkling) and methode ancestrale are interchangeable, referring to the original method of sparkling wine production. This is achieved by bottling wine that has a small amount of the alcoholic ferment to complete. Carbon dioxide is a by-product of this fermentation; so, once the ferment has expired, you will have a fizzy wine, which may be dry or slightly off dry if the yeast expires before the sugar is consumed.

Early gushing

John Harris of Mitchell Harris wines is somewhat of a sparkling wine specialist, though in the traditional method (á la Champagne). He is also a respected wine show judge and co-owns the iconic Ballarat wine bar under the Mitchell Harris banner . “Ten years ago, when we’d recently opened our bar, a feeling of dread would sweep through me when a winemaker would proudly announce they have a pét-nat,” he says. “It would often be followed by an awkward pause while they cautiously opened the bottle over the sink, and we watched as a quarter of the contents gushed over the next five minutes.”

“Pét-nats have been great for the Australian wine scene to help shake off some of the fusspot baggage of our inherited vino culture with the dominant squeaky clean paranoid winemaking paradigm. …Things seemed to go over the top, though, with a tidal wave of dilettantish, carelessly made rando cash-in shit-nats hitting the market and putting a lot of people off the entire genre.”

The complexities come in both when bottling and after. Put the wine to bottle with too much sugar, and the fizz may be too much. But wines generally gush for other reasons, with tartrate crystals (natural deposits that form when a wine is chilled enough) and lees sediment creating nucleation points for the carbon dioxide to be released from the wine – like with the score mark in Champagne glasses to provide a line of bubbles, but amplified to an extreme.

To disgorge or not…

Gilles Lapalus of Bertrand Bespoke and Maison Lapalus made one of the first recognised modern Australian ancestral method wines in 2011 while he was the winemaker at Sutton Grange. “If the wine is made using the ancestral method, disgorgement is probably a good idea, as it is difficult to control the level of lees at bottling. Not disgorging or leaving too much sediment or tartrate crystals is the best way to end up with more gushing when opening the bottle.”

Disgorging (the process of removing the sediment by collecting it in the neck of the bottle and expelling it before topping and resealing) is seen by some as a perversion of the spirit of the style, but wines do not need to be completely clarified, retaining the style and ensuring stability. “Some people seem to think this compromises the nattiness somehow,” says Hoadley. “Personally, I think removing sediment through disgorging is one of the most basic, ‘natural’ interventions you can make.”

When Hoadley first made a La Violetta pét-nat, in 2014, intervention was necessary to ensure the product was fit for sale. “There were these great long tartrate shards, like tequila worms in every bottle!” he says. “They looked quite beautiful but not ideal for opening, so we had to disgorge. …We work on what we can control: racking to reduce sediment and dissolved CO2, a long ferment in a cool cellar for some tartrates to drop out. We test a lot of bottles at ‘fridge-door temperature’ out on the patio. If anything is gushy, it will have to be disgorged.”

Fruit first

Hoadley makes a dizzying number of wines for a small producer, all carefully considered and both a product of a fertile imagination and a high level of classic technical skill. His pét-nat range alone now extends to about half a dozen bottlings. “We have learned a lot over the past nearly ten years of making pét-nats, and certainly worked out some technical improvements,” he says, but notes that the principle applied to his still wines is just as relevant to his pét-nats, with the fruit quality non-negotiable.

“For example, the vineyard that goes into ‘Patio Nat’,” he says. “It’s moscato, yes, in a fresh, potentially frivolous drink-in-the-sunshine style, but the vineyard it comes from is a really special block in the hills near Gnomesville, in the Ferguson Valley. It’s nothing like other moscato in the region, in that the altitude gives us a great line of natural acidity and delicacy of aromatics that’s perfect for pét-nat. That wine could only come from that vineyard!”

Harris believes not just that good fruit naturally enhances the wines, but that the style puts fruit deficiencies under the microscope. “Wines made as an afterthought, often as a means to find a home for under-ripe or poor quality fruit do not respond well to the pét-nat treatment,” he says. “Like in most sparkling wines, faults are usually amplified by the bubbles.”

Broad possibilities

That primacy of fruit is something that Gilles Lapalus echoes, but with that foundation, the possibilities are limitless. “As to all wines, the wine starts with the grapes,” he says. “You need good-quality fruit, but variety is not key. Even a low acid variety can work, as the carbon dioxide level in the wine can balance the lack of acid. An aromatic variety will have a strong influence on the final wine, but again could be balanced by time on lees or other winemaking techniques, like a more reductive approach.”

Hoadley believes that the potential for advancements in the genre are many. “This is one thing I love about pét-nats: you can take them wherever you want to. Something we’re working towards now is more lees aging before release,” he says, with one current release having seen 20 months ageing on lees – eight months longer than the minimum for Champagne. He’s also ageing a pét-nat from one of the oldest vineyards in the Great Southern. “It’s looking so delicious right now, but we’re going to sit on it for a few years – see if we can’t make some fine-ass sekt. Hopefully people will still be drinking pét-nats when it eventually gets released!”

Many of those lessons are already showing at the coalface, and from multiple producers, with the quality of pét-nats being produced having advanced considerably over Harris’s decade-long survey at his wine bar. “The pét-nat scene has matured, and the number of offerings and the quality of the winemaking has increased exponentially. The best wines – made with purpose and attention to detail – are incredibly enjoyable and diverse in style. We’ve come a long way, baby!”

John Harris is the co-owner and winemaker for Mitchell Harris Wines and their much-loved, award-winning Ballarat wine bar and event space that also acts as an urban cellar door. Prior to launching the label in 2013, Harris spent over 15 years working in wine retail as well as boutique and multinational winemaking businesses both here and abroad, including eight years as the sparkling winemaker at Domaine Chandon. Harris has been an active wine show judge for nearly 20 years, judging at numerous regional and capital city wine shows. He also consults to small to medium wineries and local hospitality venues.

Hannah Maltby has worked for Mac Forbes since 2017, initially as a cellarhand and assistant winemaker, and as winemaker since 2019. Originally from Perth, she moved to Melbourne to pursue a “misguided” career in biochemistry. She discovered a love for wine while researching smoke taint in Mildura, then moved to the Yarra in 2016 to work vintage at Giant Steps. She has also completed a couple of vintages in the Mosel. Maltby has completed the AWRI’s Advanced Wine Assessment Course, judges at wine shows, moonlights as a contract winemaker and is “deeply driven to develop and improve sustainability initiatives in our production space”.

Angela Strickland has been working in the hospitality industry for 25 years, starting her career in Hobart before moving to Melbourne in 1999. With experiences gained at some of Melbourne’s most respected Wine Bars, Walters Wine Bar and Punch Lane, she later moved into retail during the heyday of Randall the Wine Merchant in Albert Park. Strickland opened here own store, Independent Wine Store, a decade ago in Rye, Mornington peninsula. Recently she opened Banksia Wine Room in McCrae as a co-owner.

Xavier Vigier is the Wine Buyer/Advisor/Head Sommelier for Mr Claremont, which was founded in 2022. Prior, he was the Head Sommelier for Ten Minutes by Tractor for three years. He has worked for French wine specialist Clos Cachet, for Merivale at Sydney’s Felix Bistro & Bar, Catalina, Bentley Restaurant & Bar, Monopole and Ormeggio at the Spit. Vigier has completed the AWRI Wine Assessment Course and is a WSET Diploma holder.

Abby Moret has been working in the retail wine industry since she was 18, including working in London for Majestic Wine, gaining her WSET Level 3 Certificate while there. She was the Promotional Manager of Vintage Cellars, before moving into buying and product development for the national chains. After gaining her WSET Diploma, Abby founded Atlas Vinifera in 2017, an independent, boutique wine bar and wine store in Richmond that specialises in small-batch, interesting, hand-crafted and cult wines from all over the world.

Gilles Lapalus is originally from Burgundy, and the third generation of his family to be involved with wine. He studied oenology in Dijon. Lapalus moved to Australia in 2001 to help establish the Sutton Grange Winery, near Castlemaine. After leaving Sutton Grange in 2015, he started his own labels, Maison Lapalus, and Bertrand Bespoke. In 2011, Lapalus had begun to experiment with native botanicals, which led to the founding of Maidenii with Shaun Byrne. Theirs was the first vermouth to employ Australian botanicals. He also co-authored ‘The Book of Vermouth’ in 2018 (Hardie Grant).

Andrea Infimo grew up in Naples, coming to Australia as an environmental science graduate in 2013. He began working at Movida Sydney on what was meant to be a sabbatical year, but there he fell in love with wine. After Movida, he worked at Sydney’s iconic 121 BC wine bar, then under Annette Lacey MW for the Lotus Group. A move to Melbourne saw Infimo reconnect with Movida in 2018, where he is the Group Beverage Operations Manager, as well as the Head Sommelier for the original restaurant. Infimo completed his WSET Diploma in August 2022.

Tom Kline is an award-winning wine writer, reviewer, presenter, and educator. Having grown up in Victoria’s King Valley with a wine educator father, Tom caught the wine bug early. He began his career in the world of importing and distribution, culminating in a role as the Victorian State Sales Manager for leading fine wine importer Bibendum Wine Co. He then went on to manage Australia’s east coast as Market Development Manager for esteemed Margaret River producer Voyager Estate. A prolific and passionate wine communicator, Tom is a WSET educator and a contributor to the likes of Decanter Magazine, Halliday Magazine and Selector Magazine, as well as various other publications in Australia and abroad.

Wines Of Now

Searching for the best pinot noir in mornington peninsula.

Mornington Peninsula winemakers have been cutting a very serious path solely with quality and individuality the driving forces, and few would argue against the fact that pinot noir has become the region’s most emblematic variety. And it’s well due that we tested the water temperature with a Deep Dive.

Jump Starting Kangaroo Island

After a series of false starts dating back to the early 1900s, viticulture on Kangaroo Island has grown steadily since 1985, though there has not, as yet, been anything like a boom. This year’s Top 50 features Nick Dugmore of The Stoke.

Progressing Chardonnay and Pinot Noir

Over the last couple of decades, the quest for finding the best sites for chardonnay and pinot noir in Australia – as well as evolving the making to produce even more compelling expressions – has been relentless. The 2021 Young Gun Top 50 features Turon Wines, Quiet Mutiny, Alkimi Wines, Mulline and Gilbert who are all pushing the envelope in defining today’s styles. Tasting notes appear at the end of the article.

Subscribe to our newsletter

Young Gun of Wine is your shortcut to cutting edge wines, the places to go, and the people behind it all.

Subscribe to be amongst the first to know of our latest discoveries in wine.

We'll bring you the inside running from the growers, the makers, the wholesalers, the retailers and the sommeliers, too.

Bookmark this job

Please sign in or create account as candidate to bookmark this job

Save this search

Please sign in or create account to save this search

Create Resume

Please sign in or create account as candidate to create a resume

323.522.6713

[email protected]

Store hours: 12-8pm every day. NEW DELIVERY DETAILS!! CLICK TO VEW OUR UPDATED POLICY. LOCAL DELIVERY MON & THURS

Between Us Pink Pét-Nat Rosé

Regular price $26.00

100% Sangiovese Emilia-Romagna Italy.

• Woman winemaker - Coly Den Haan & Angelica Luna
• All natural.
• Pét-Nat (bubbles).
• A frothy pink wonderland shooting ray-gun laser minerality and wild berry blasts into your tingling senses. 
• Earthy delight. 
• Salted watermelon.
• Certified Biodynamic.

TRY US TOO!

Vinovore Safari Sunset Orange

Vinovore Cosmic Juice

Vinovore Desert Nights Big Bottle 750ml

Get the Vinovore Buzzzzzzzz.

Get the Vinovore Buzzzzzzzz

Never miss an event, special or new shipment of wine.

Are you over 21?

By clicking enter you are verifying that you are old enough to consume alcohol.

• Wine Classes
• What Kind of Vinovore Are You?

Shopping Cart

Your cart is currently empty..

Al Dente Enoteca

Our Seasonal Menus

Our menus are a true showcase of our chefs’ seasonal favorites, with dishes that are created entirely by us with some of the best fresh, local produce.

Build your custom dining experience selecting dishes from our a la carte menu, or let our team treat you to an experience curated by us.

If you love to keep things casual, our a la carte and four course “leave it to us” menu are available in both Enoteca & Sapori for lunch and dinner, Tuesday through Saturday! There’s no difference between Enoteca & Sapori, just the feeling and atmosphere between the dining rooms; Enoteca is elegant, minimal and comfortable; Sapori is classic, casual, and feels authentically Italian!

As we follow the seasonality of produce, our menus are often subject to change and prices may increase from time to time.

Spring Menu

Our menu is subject to change and this is an example menu only, for our current menu, please get in touch with us via email to [email protected]

LEAVE IT TO US?

4 course menu  |   130pp

liquid engagement  |  65pp

ASSAGGINI  ||  ANTIPASTI

Sourdough, w/ cultured balsamic butter  |  8

Mount Zero Olives  |  4

Oysters; natural // mignonette // beetroot, merlot vinegar  |  MP

Olive Ascolane (4)  |  8

Panzerotti pomodoro  |  4ea

Scallop, pangrattato, salsa verde  |  9ea

Burrata, heirloom beetroot, cashew, merlot vinegar  |  24

Octopus alla Siciliana, pomodoro, olives, squid ink bagna cauda  |  32

Kingfish crudo, buttermilk, green chilli, apple, cucumber  |  29

Kangaroo tartare, mustard, capers, applewood smoke  |  29

Spaghetti alle vongole  |  35

Fettuccine ruvide, zucchini. stracciatella, lemon, chilli  |  39

Tortelloni Cacio e Pepe  |  34

Potato gnocchi, rabbit sausage, silverbeet, mozzarella di buffala cream, rocket, roasted almond  |  39

Victorian dry aged duck breast, wood fired parsnip, pickled plum, kakadu plum  |  48

Grilled Marlin, mussels, Goolwa pippies, golden beetroot, red onion & cherry tomato sauté  |  44

Pan seared lamb back strap, mustard mash, jalapeno, charred corn, jus |  58

Mixed leaf salad  |  11

Grilled cos, creme fraiche, peach, guanciale, fried macaroni  |  17

Potatoes  |  13

[Al Dente is happy to accommodate most dietary requirements, however, given the nature of our kitchen, we cannot guarantee any dish will be completely allergen free. A surcharge of 2.59% applies to all credit card transactions.]

Our menus are subject to change based on the seasonal produce. WE CATER TO ALL DIETARY REQUIREMENTS AND HAVE SUBSTITUTE MENUS AVAILABLE

Latte e miele | 23

A milk & honey dessert based on chef Andrea’s favourite Italian candy growing up, Galatine. A milk crumble houses fior di latte gelato, which gets

blanketed by buttermilk pannacotta foam, garnished with honeyed textures.

Chocolate, burnt custard & plum bavarese | 26

Texturally decadent! A zingy and moreish dessert of a set custard (known as bavaroise or bavarese) tickled with flavours of plum. Surrounded by zesty plum gel and aerated chocolate. It is a rich and decadent plate you won’t want to miss.

Formaggi MP

Please speak with your friendly waiter to find out what we’ve got on offer.

Served with the usual accompaniments.

‘Italo Disco’ coffee by ST.ALi | from 5

Decaf available

Alternative milks: Soy, Oat, Almond + $0.50

Orzo & Caffe |   6

A low caffeine, soluble alternative to espresso

Assorted teas | from 4.5

English breakfast, Early Grey, Peppermint, Sencha Green,

Lemongrass & Ginger, Chamomile

By The Glass

The Lost Plot Serendipity Methode Champenoise   |  2004 Morington, VIC  |  18 North, Cremant Rose  |  2021 Macedon, VIC  |  33

XO ‘Games Night’ Pinot Gris (50% SC)  |  2022 Adelaide Hills, SA  |  15 Chain of Ponds, Gruner Veltliner  |  2021 Adelaide Hills, SA  |  17 Kilikanoon ‘Mort’s Block’ Riesling  |  2021 Clare Valley, SA  |  18 Reflecting Light, Chardonnay  |  2021 Macedon, VIC  |  19 Polperro, Chardonnay  |  2021 Mornington, VIC  |  26

52 & Cloudy, chilled red style  |  2021 Trentham, NSW  |  18 Jaunt, ‘Pink Nat’ Merlot  |  2022 Yarra Valley, VIC  |  19

Contrefort, Pinot Noir  |  2017 Macedon, VIC  |  28 JC’s Own ‘Ferine’ Grenache  |  2020 Adelaide Hills, SA  |  18 Pipan Steel, III Nebbiolo  |  2016 Mudgegonga, VIC  |  26 Break Free, Vin Nat, Cabernet Franc  |  2020 Margaret River, WA  |  18 Chain of Ponds, Tempranillo Barbera  |  2021 Adelaide Hills, SA  |  15

Cannibal Creek, Blanc de Blanc  |  2018 Gippsland, VIC  |   92 The Lost Plot Serendipity Methode Champenoise  |  2004 Mornington, VIC  |  85 Contrefort, Cuvee Maximus, Crémant  |  2017 Woodend, VIC  |  112 42° South, Premier Cuvee Sparkling  |  NV Cambridge, TAS  |  97 North, Crémant Rosé  |  2021 Macedon, VIC  |  138 Granite Hills, Late Disgorged Sparkling  |  2001 Macedon, VIC  |  185 House of Arras, EJ Carr Late Disgorged  |  2006 Pipers River, TAS  |  390 Champagne Collet, Art Deco Premier Cru  |  NV Aÿ, FRA  |  165

Vino Bianco

Contrefort, Pinot Gris Orange  |  2021 Macedon, VIC  |  120 XO ‘Games Night’ Pinot Gris (50% SC)  |  2022 Adelaide Hills, SA  |  57 Whistler ‘Back to Basics’, White Blend SC  |  2020 Barossa, SA  |  86 Rising ‘Bad Earth’, Pet Nat  |  2021 Yarra Valley, VIC  |  77 Tokar Estate Pet Nat  |  2021 Yarra Valley, VIC   |  65 Rieslingfreak no.8  |  2018 Polish Hill, SA  |  84 Helm Premium, Riesling  |  2021 Canberra, ACT |  127 Kilikanoon ‘Mort’s Block’ Riesling  |  2021 Clare Valley, SA  | 79 Mac Forbes RS22, Riesling  |  2020 Strathbogie, VIC  |  97

Chain of Ponds, Gruner Veltliner  |  2021 Adelaide Hills, SA  |  69 Yeringberg Marsanne Rousanne  |   2019 Yarra Valley, VIC  |  166

Reflecting Light ‘White Feather’ Chardonnay  |  2022 Macedon, VIC  |  75 Polperro, Chardonnay  |  2021 Mornington, VIC  |  112 JC’s Own ‘Morialta’, Chardonnay  |  2020 Adelaide Hills, SA  |  81 Polperro, ‘Mill Hill’, Chardonnay  |  2019 Mornington, VIC  |  168 Dexter, Black Label Chardonnay  |  2020 Mornington, VIC  |  163 Yarra Yering, Chardonnay  |  2018 Yarra Valley, VIC  |  246 Project Forty Nine, Chardonnay  |  2013 Beechworth, VIC  | 130

Sigurd, Rose  |  2021 Barossa, SA  |  69 Even Keel, Pinot Noir Rose  |  2020 Mornington, VIC  |  73 Francesca Grillo Sangiovese  |  2021 Barossa Valley, SA  |  68

Dexter, Pinot Noir  |  2021 Mornington, VIC  |  148 Hurley Estate, ‘Lodestone’ Pinot Noir  |  2019 Mornington, VIC  |  135 Onannon, Red Hill Pinot Noir  |  2018 Mornington, VIC  |  148 Jane Eyre Pinot Noir  |  2021 Tasmania, TAS  |  170

Sigurd, Grenache  |  2020 Barossa, SA  |  90 Torbreck, Harris Grenache  |  2020 Barossa, SA  |  114 JC’s Own, ‘Ferine’ Grenache  |  2020 Adelaide Hills, SA  |  66

Pipan Steel, III Nebbiolo  |  2016 Mudgegonga, VIC  |  105

52 and Cloudy, chilled red  |  2021 Trentham, VIC  |  52 Jaunt, ‘Pink Nat’ Merlot  |  2022 Yarra Valley, VIC  |  73

Vino Rosso Cont’d

Contrefort, Tempranillo  |  2021 Macedon, VIC  |  125 Tokar Estate, Tempranillo  |  2019 Yarra Valley, VIC  |  68 Chain of Ponds, Tempranillo Barbera  |  2021 Adelaide Hills, SA  |  55 Zonzo Sagrantino  |  2020 Yarra Valley, VIC  |  68 Sigurd, Red Blend  |  2020 Greenock, SA  |  89 First Drop, ‘Minchia’ Montepulciano  |  2015 Barossa, SA  |  75

Break Free, Vin Nat, Cabernet Franc  |  2020 Margaret River, WA  |  68 Hither & Yon Nero D’Avola  |  2020 Willunga, SA  |  70 Yarra Yering, ‘Agincourt’ Cabernet Malbec  |  2014 Yarra Valley, VIC  |  272 Cornelius, Syrah  |  2020 Bellarine, VIC  |  155 Clonakilla, Shiraz Viognier  |  2019 Canberra, ACT  |  348 Fat of the Land, Shiraz  |  2016 Greenock, SA  |  247 Yarra Yering, Underhill Shiraz  |  2016 Yarra Valley, VIC  |  284 Torbreck, The Factor Shiraz  |  2018 Barossa, SA  |  325 The Standish Wine Co, “The Schubert Theorem”, Shiraz  |  2020 Barossa, SA  |  385

Italian & Other World Wines 

Terrazze Della Luna  |  2021 Trentino IT  |  81 Masso Antico Fiano  |  2020 Salento, IT  |  52 Tessari Bine Longhe Soave Classico  |  2018 Veneto DOCG, IT  |  153 Vigneti Massa, Timorasso Costa del Vento  |  2017 Piemonte, IT  |  467 Benanti, Pietra Marina Etna Bianco  |  2015 Sicilia, IT  |  410 Maison des Hates Chablis Grand Cru  |  2019 Burgundy, FRA  |  294

Bruno Rocca, ‘Trifolé’ Dolcetto d’Alba  |  2020 Piedmont, IT  |  93 Benanti, Contrada Monte Serra Etna Rosso  |  2018 Etna, IT  |  294 Tedeschi, Amarone Riserva Monte Olmi  |  2012 Valpolicella, IT  |  534 Mastrojanni, Brunello Schiena D’Asino  |  2012 Roma in Montalcino, IT  |  795 Produttori del Barbaresco, Pora  |  2009 Barbaresco, IT  |  382 Braida, Bricco dell’Uccellone Barbera d’Asti  |  2017 Piemonte, IT  |  493 Hofstatter, Pinot Bianco Vigna San Michele  |  2018 Alto Adige, IT  |  294 Produttori del Barbaresco, Barbaresco  |  2017 Piemonte, IT  |  281 Renato Ratti, Barolo Conca  |  1998 Toscana, IT  |  610 Castello di Alma, L’Apparita Merlot  |  2007  Toscana, IT  |  760

Dessert Wine & Digestivo 

Frogmore Creek, Iced Riesling  |  2021 Cambridge, TAS  |  18 Rieslingfreak no.8  |  2018 Polish Hill, SA  |  20 Scorpo Pinsanto  |  2019 Merricks North VIC  |  22 All Saints Grand Rutherglen Muscadelle  |  NV Rutherglen, VIC  |  30 Scion ‘After Dark’ Reserve Durif  |  2018 Rutherglen, VIC  |  16 Tessari Tre Colli, Recioto di Soave  |  2015 Veneto DOCG, IT  |  17 Trentham Estate, Noble Taminga ‘Botrytis’  |  2015 Murray Darling, NSW  |  13

Autonomy native Australian amaro  |  Spotswood, VIC  |  15 Amaro montenegro  |  Bologna, IT  |  10 Vecchio amaro del capo  |  Calabria, IT  |  14 Vecchio amaro del capo riserva  |  Calabria, IT  |  18 Vecchio amaro del capo ‘red hot’  |  Calabria, IT  |  14 Fernet Branca  |  Milan, IT  |  12 Santa Maria al monte amaro  |  Calabria, IT  |  12

Amarula cream liqueur  |  South Africa  |  12 Nocino green walnut liqueur  |  Calabria, IT  |  12 Grappa  |  Venezia, IT  |  10 Grappa Stravecchia  |  Venezia, IT  |  14 Unico Cello Limoncello  |  South Australia  |  12 Amaretto  |  Saronno, IT  |  12 Saint Felix Cherry & Cacao Husk Brandy  |  Mordialloc, VIC  |  12 Baladin XYAUYU Rum Barrel Birra  |  Piedmont, IT  |  26

Non Alcoholic

Lyre’s Italian Aperitivo Spritz  |  16 0.0% Beer (ask your waiter what’s pouring)  |  9 Seedlip Garden 108 + tonic  |  12 Seedlip Spice 94 + pear  |  12 Sobriety Society Blanc de Blancs (alc removed)  |  15 Monceau Pet Nat Kombucha blood orange  |  12 NON 3 Toasted cinnamon + yuzu  |  12 NON 5 Lemon marmalade + hibiscus  |  12 Vin(Zero) Chardonnay  |  14 Vin(Zero) Shiraz  |  14

Birra Baladin Nora spiced ale  |  12 Birra Baladin Nazionale Italian ale  |  12

House Cocktails 

Lost in the Garden Italicus Bergamot, Thyme, sparkling apple  |  21 Did you try turning it off and on again? Chinotto Nero, Solara, almond, tonic  |  21 Ribena After Dark creme de violette, maroinite cassis, wine  |  20 Four Pillars olive leaf gin martini, vermouth, lemon oils  |  22 Lavender limoncello, gin  |  22 Black Manhattan rye, Averna amaro, bitters  |  23 LORO Coffee Cocktail, tonka bean, vanilla  |  22 Old Fashioned  |  23

Negroni Classico, Four Pillars, Campari, sweet vermouth  |  21 Negroni Rose, Four Pillars, rose vermouth, Saint Felix Aperitivo  |  22 Americano, Campari, sweet vermouth, soda  |  21 Sbagliato, Campari, rosso vermouth, prosecco  |  22 LORO NEGRONI NEGRONI NEGRONI  |  22

Grainshaker Wheat  |  10 Zubrowka Bison Grass  |  10 Belvedere ‘Smogory’ Single Estate  |  17

Four Pillars Rare Dry  |  11 Four Pillars Olive Leaf  |  11 Four Pillars Bloody Shiraz  |  13 Four Pillars 58.8 Navy Strength  |  16 Little Lon ‘The Publican’  |  18

Whisky/Bourbon/Rum

Starward ‘Two Fold’  |  11 Jameson Irish Whisky  |  10 Laphroaig  |  18 Bulleit Rye  |  18 Rumbullion Spiced  |  12 O’Grady’s Stand Single Malt Kinglake Distillery, Kinglake Central, VIC  |  22

• Preservative Free
• Mixed Packs
• Whisky/Whiskey
• Bourbon & Rye
• Other spirits
• $30 + under
• Great Southern
• Loire Valley
• Cabernet Franc
• Chenin Blanc
• Grolleau Noir
• Muscat d’Alsace
• Pineau d’Aunis
• Pinot Auxerrois
• Sauvignon Blanc

Express Winemakers Foamo Pet Nat 2020

Pet Nat made of Sauvignon Blanc, Pinot Noir and Pinot Gris from various organic Great Southern vineyards, wild fermented on skins for two days befo...

Domaine Jousset Exile Pet Nat 2021

Cult sparkling Gamay/Grolleau by pet-nat masters Lise and Bertrand Jousset. Delicate yeasty funk on the nose followed by heaps of ripe strawberry,...

Vincent Carême Vouvray Plaisir l’Ancestral 2021

'The Plaisir Ancestral is a natural sparkling wine made in the pétillant style. There has been a small change to the name of the very popular wine...

Domaine Mosse Vin de France Moussamoussettes 2021

'The Domaine Mosse pet nat Moussamoussettes is a cult wine! Every year it keeps getting better and we are more than excited about this year’s offe...

Alexandre Giquel 'Huit Launay' Gamay Pet Nat 2018

'Although Alexandre is the newest vigneron in Vouvray, he has been well implanted in the world of winemaking for over a decade. He has been trainin...

Domaine Geschickt Pet-Nat 2021

'This wine has everything! It is not sweet, the bead is fine, the acidity adds to the taste sensation without dominating and it lingers for a long ...

Moreish Wines Pet Nat Popper

exclusive Moreish Wines Pet Nat Popper, the perfect bottle opener for that crown sealed bottle of Pet Nat goodness, beer or cider!

Domaine de la Tourlaudiere, Petit Origami Pet Nat 2019

This little estate is located in Vallet, the heart of Muscadet, near the city of Nantes and not far from the Atlantic coast. The family vineya...

Domaine Mosse Vin de France Moussamoussettes 2022 Magnum (1.5L)

he Domaine Mosse pet nat Moussamoussettes is definitely a cult wine! Every year it keeps getting better and we are more than excited about this ye...

DO.T.E.'Don't Pet Nat Me' (Spring is here) 2019

Harvested on September 10th, direct pressed and spontaneously fermented in steel, aged 5 months also in steel, then blended with Sorbara must (fro...

Reintroducing Australia’s love for Pet Nat Wines

Pet Nat short for Pétillant Naturel is a deliciously natural style of French sparkling wines made by using the oldest method for making sparkling wine. This method is called Méthode Ancestrale, where the wine finishes fermenting in bottles, which causes it carbonate with a natural spritz. Falling into the natural wine & Preservative free category, Pet Nat wines are made from red or white grapes in an old-fashion, lower intervention style, with no additional ingredients of special machinery used. Pet Nat wines regained popularity in Australia and the rest of the world in the 1990s when the demand for organic ingredients gained traction and people sought to buy more natural produce.

Different to other sparkling wines, Pet Nat wines are bottled before the wine’s first and only fermentation process is fully complete. This process results in carbon dioxide being formed from the natural sugars already in the wine and turning into bubbles. Once popped you will notice that some Pet Nat’s have a slightly cloudy appearance if they haven’t been fined or filtered.

We offer a bespoke range of Pet Nat Wines

Often sweet or dry, juicy, creamy, rich, tangy, earthy, and more, Pet Nat wines are filled with endless aromas. Although it depends on the winemaker and grapes, when you buy a bottle of Pet Nat wine you are almost always rewarded with exciting and inviting flavours.

Every one of the Pet Nat wines you can buy online from Moreish Wines is a bottle that we personally enjoy and love sharing with friends and family. Varying in price and taste, our range features an array of Australian and International brands that can reignite or begin your love affair with beautiful Pet Nat Wines. 

Shop our unique wine selection today

Best served young, treat yourself, or someone you love to one of our refreshing Pet Nat wines and experience a different side of sparkling wine . Easy to buy and easy to love, we hope you enjoy our selection of Pet Nat wines as much as we do.

You recently viewed

• Price: Low to High
• Price: High to Low
• Oldest to Newest
• Newest to Oldest
• Best Selling

Information

• Terms + Conditions
• Shipping Information

Copyright © 2024 Moreish Wines. | It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor Licence: LIQP770016879

Empire Theme by Pixel Union . Powered by Shopify

Added to your cart:

Das Juice Pink Pét Nat

Education guides related to this bottle

CONTINUE BUILDING MY BOX

.logo__image--default { width: 90px; height: 63.12893982808023px; } .header--has-scrolled .logo__image--default { width: 57.02614379084967px; height: 40px; }

Shopping cart.

Your cart is empty

100% Natural Pink Coconut Water

A healthy and delicious source of daily hydration that is also rich in vitamins and nutrients.

Delicious, refreshing and full of healthy goodness!​

Want to know how mother nature makes Pink Coconut Water?

It’s the result of a natural chemical reaction when coconut water high in enzymes and polyphenol compounds are exposed to light and air - a kiss from nature as proof of the existing antioxidants. 

A healthy and delicious source of daily hydration that is rich in vitamins, minerals and nutrients.

The most delicious way to stay refreshed and nourished.

100% NATURAL

No sugar, colour or preservatives. Gluten free and vegan friendly!

Easy DIY Coconut Drink Recipes

Find out more about how our delicious, naturally sweet and nutty pink coconut water can be used to make delightful mixed drinks for any occasion. 

IN THE PRESS

Don’t just take our word for it. See what media love about Natnat Pink Coco!

Retail in Asia

Join our coco tribe! Get 10% off your first purchase.

Plus be the first to know about our community events, updates and every pink!

• Chinese (Traditional)