Prince Edward County, Ontario, Canada
Pét nat is a category of bubbly wine well worth exploring. Also known as the ancestral method (méthode ancestrale), instead of going through a second fermentation in a bottle (as in champagne), the wine is bottled and sealed partway through its first fermentation.
Pét nats are not to everyone’s taste. When they are sealed, they are effectively unfinished wine that the winemaker can’t control beyond that point. They are sometimes cloudy and sometimes have some sediment. Moreover, there are no rules in most places as to the grape varieties that can be used or the wine style. Some are fruity and others are funky, some are dry and others are slightly sweet.
Produced from a head-spinning blend of sauvignon blanc, gewurztraminer, pinot gris, gamay, riesling, pinot noir, muscal ottonel and tempranillo grapes from the winery’s estate vineyard.
High acid in the best way, like cranberry juice with a splash of raspberry purée; leafy like unripe Pinot Noir; rhubarb and dried mint
