Breaking Bread
Al Dente 2023
Pét Nat, short for Pétillant Naturel, is French for “natural sparkling.” This method of making sparkling wine pre-dates the traditional champagne method, where one takes a fully fermented dry wine and adds yeast and sugar to cause a secondary fermentation. Instead, the Pétillant Naturel method transfers wine that is still in its first fermentation to the bottle. This allows the native yeast to continue fermentation within the bottle and produce carbon dioxide which creates the delicious bubbles we all love.
Vineyard
Mizany Vineyard is a 16-acre vineyard planted in the famous Cortina Gravel of Dry Creek Valley. They purchased the vineyard in 2011 and named it after Erik’s father-in-law. They took a heritage approach and planted a field blend of Zinfandel much like the first vineyards planted in the area. The Zinfandel clone is the DuPratt clone on 1103 Paulsen root stalk. The Zinfandel for the Pet Nat was picked at 20 brix, which translated into 11.9% alcohol and a zippy acidity.
Winemaking
This traditionally crafted Pet-Nat features a zero-zero ethos (no added sulfur at any point), resulting in an energetic palate with refreshing immediacy. All native fermentation, bottled mid-fermentation with a short resting period before release that allows for refined aging from the vintage noted.
Vintage
A drought year, with a dry growing season resulting in lesser yields but more concentrated fruit character.
Tasting Note
Passion fruit and Bing cherry on the nose with a distinctive wet gravel minerality. The palate evokes a traditional Champagne in weight and fineness of bubbles; however, the easy-drinking, fruit forward youth of the wine makes it very quaffable.
Color
Red
Trade Materials
