Tim Wildman Piggy Pop Pét-Nat MAGNUM

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Winemaker: Tim Wildman

Appellation: McLaren Vale, South Australia, Australia

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

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-toyear 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.

Hazy rose petal pink, a riot of cherry aromas with a frothy palate bursting with pomegranate, blood orange and spice. The palate is tangy with the snap, crackle and pop of Nero acidity and mouthwatering freshness from the Arneis and Fiano. Serve cold, no need to shake before opening, made for park drinking and pizza.

Tim Wildman is a British-born Master of Wine (MW) is a British born MW who runs his own portfolio wine business involving travel, education and film. Tim became an MW in 2008 with a Dissertation on Australian wine, which is his professional speciality. He was awarded the Robert Mondavi Memorial prize for the highest score in Theory and his Dissertation achieved the highest pass mark in his year. One of his many interests/businesses is called the James Busby Travel Company, one that takes a B2B approach bringing business minded wine folks from around the globe down to 'really' experience Australia. His 'hype sessions' are near legendary bringing back changed buyers that officially becomes disciples not just for Tim, but for Australian wine. 

It was time spent on one of these trips that brought the idea of making wine, and more importantly pét-nat because he wanted to pick the grapes, make the wine and bottle the wine, all while on a month long trip down under. He also produced pét-nat because a number of producers that Tim holds in the highest regard were concerned about the growth of these new 'somm' driven wines with rented equipment, purchased grapes and made up labels. Tim loves 'free market enterprise' but respected these growers/producers with 100+ year business plans and didn't want to compete against them...hence pét-nat.

Basically it looked like this:
Fly to Australia, make a wine on a budget, with a deadline, get on a plane back to England - GO!

2014 was the inaugural vintage and he knew exactly what he wanted to start with, juicy grenache from Riverland. The vineyard contract, winemaking, bottle sourcing, etc. was the easy part. It was coming up with a name that was driving him mad! He went through countless names that all got his head to nod, then eventually shake. 

"Naming a wine is fricking hard to do! Honestly, if it was a kid it wouldn’t have been named until its 18th birthday. There follows below just some of the many ideas and images that were suggested and rejected along the way. I’m not saying the final name is perfect, but its a whole lot better than some of these!" - Tim Wildman, MW