Wildman Wine, Piggy-Pop Pét-Nat McLaren Vale 2021

The 2021 vintage was a welcomed site after the tumultuous (putting it mildly) 2020 one.
Near perfect conditions yielded beautifully balanced and ripe grapes. The Arneis & Fiano
were first in on March 2nd with the Nero d’Avola and Zibibbo coming in a week later. The
Mataró was the last pick toward the end of March. All the fruit was harvested in the cool of
the early morning to retain freshness and the fruit was transferred immediately to
Lodestone Winery in the Adelaide Hills for production. Tim’s confidence has grown year-to-
year with this wine and finally felt he had enough control to add a substantial portion of
white varieties to the mix, really bringing another dimension to the wine, namely added
acidity and freshness and lighter tannins, all the while maintaining the ‘fruitiness’ of the
wine.

The Nero d’Avla and Mataró were fermented with around 50% whole-cluster in open-top
fermenters for a full day prior to being pressed off, achieving the hazy, rose petal-like color.
The Arneis and Fiano were whole-bunch pressed and co-fermented while the Zibibbo was
fermented separately. The wine was bottled with approximately 12 g/L residual sugar and
fermented dry over the winter, resulting in a final pressure of around 3 bar, resulting in a
gentle, frothy foam rather than the aggressive fizz. Wild yeast fermentation, no additions,
nothing taken away = 100% goodness.

Grapes: 48% Nero d’Avola - 23% Mataró - 10% Fiano - 10% Zibibbo -9% Arneis

Vineyard: Trott Vineyard, McLaren Vale (Nero d'Avola & Mataró) Amadio Vineyard, Adelaide Hills (Arneis & Fiano) - Gums & Roses Vineyard,
Riverland (Zibibbo)

Vine Age: 11-years-old (Nero d'Avola& Mataró) - 24-years-old (Fiano) - 69-years-old (Zibibbo) - 15-years-old(Arneis)

Soil Type: Varied: Primarily sandy loam over clay bases

Viticulture: Sustainable
Fermentation: Native – reds, plastic fermenters (50% whole-cluster/50%destemmed) / whites, stainless-steel (whole-bunch pressed)

Skin Contact: 24 hours (reds)

Aging: 7 months in bottle
Alcohol: 13%
Residual Sugar: .8 g/L
pH: 3.53
Total Acidity: 6.1 g/L
Total SO2: 2 ppm
Total Production: 1,048 cases

NATURAL. VEGAN. LOW SULFITE. SUSTAINABLE.