Closure Type: Crown Cap

(2026) The pink partner to the Chenin Blanc pet nat, this is made from Grenache, and is quite toasty with intriguing aromas that run between strawberry and something exotic - maybe persimmon or passion fruit, red fruits too. A satisfying wine with a touch of earthiness and gentle sparkle.

(2026) Ken's white Pet Nat, gently sparkling and under a beer-bottle crown cap. Made by the Method Ancestrale (so just one fermention in bottle, undisgorged, so this will have a little haziness), it spent 18 months on lees before release and has a lovely nose of yeast and lemon jelly, a mouthfilling texture, and plenty of acidity that bites in the finish with great freshness.

(2025) A sister crown-capped pet nat, cloudier than the Chenin as it is not disgorged, and 100% Grenache with a light pink/copper colour. A much more lactic and sour take on the style, but still with the buoyant charm of red berries at the core and a gastronomic, lightly yeasty feel in the finish.

(2024) Made by British-born Tim Wildman MW, a Pét-Nat that's 43% Arneis, 23% Zibibbo (Muscat), 21% Nero d'Avola and 13% Fiano. It is 'Brut Nature' with zero dosage, bottled under crown-cap and only moderately sparkling compared to a full spumante style. Sweet peach and confectionery notes join bitter orange and a yeasty creaminess on the nose. In the mouth it has an almost Negroni-like phalanx of bittersweet flavours, carried on a foamy mousse that subsides quite quickly to leave this textured and racy. Pert mid-palate fruitiness, then the finish has grown-up notes of bitter almond and quinine. Intriguing, refreshing and different.

(2023) From a biodynamic estate in the Languedoc where owner/winemaker Bertie Eden plies his trade, this is 100% Muscat made in contact with skins and pips. The Muscat aromatics are all present and correct here, florals and peach, but with an added dimension of something stony and herbal too. Sweet and ripe Muscat fruit on the palate, but the wine is bone dry, a hint of seeds and nuts with that pithy citrus acid that gives this some bite and good freshness.

(2023) A blend of Pinot Gris, Gewurztraminer and Welschriesling, this undergoes spontaneous fermentation and is made with minimal sulphur. Dazzling stuff: likey, juicy and floral, it's aromatically bright and buoyant. Is there a hint of the lightest spritz on the palate? Possibly it's just the sherbetty exuberance of the sliced Asian pear and citrus that flows through a dry, shimmering finish. A delight.

(2023) Within Europe, the term Prosecco may not be used for wines made outside of a designated region in Italy. A vintage release in what was a very good year from this specialist Australian Prosecco producer. A savoury single vineyard production with strong citrus and apple notes with hints of peach and orange peel. Refreshing acidity and some complexity with good length. (GD)

(2022) A brand new product, not yet in the UK at time of review, this is a semi-sparkling wine closed with a crown cap and sold undisgorged (and therefore lightly cloudy) in the col fondo or 'pet nat' style. It pours a pale, cloudy gold but immediately has interest with aromas of apricot and yeast, some fine pear and apple too, suggesting a dry character. It is indeed dry in the mouth, the gentle effervesence adding to the volume on the palate, that yeasty, slightly wheat-beer character set against very nice fruit and balanced acidity. Most enjoyable. Should sell for around the same price as the Fagher (£16 at time of review).

(2021) Firstly, a warning: in my bottle, and every bottle opened by the 12 tasters present, the deep red wine erupted explosively when opened, losing a quarter of the bottle - unfortunately over my oatmeal-coloured carpet. Whilst it may have been an amusing Zoom moment to see me and 11 luminaries including MWs and learned senior colleagues dripping in still fermenting juice, it really is a serious problem that for me makes this wine - based on this experience - impossible to recommend. It is made from Criolla Grande, fermented with natural yeasts under its crown-capped bottle, the Carbon dioxide of in-bottle fermenation captured and the wine sold undisgorged. There's an inky, plummy character, a touch of coal dust on the nose. On the palate there is a firm, bittersweet cherry fruit, some sweetness just to add a softening touch, but it is a relatively high-acid red style, reminding me a little of some sparkling red Vinho Verde made from Vinhão. What a shame there's an obvious defect in how this batch at least, was brought to market. No UK retail listing at time of review.

(2020) I really enjoyed this cloudy, unfiltered gently sparkling wine, made in steel tanks with wild yeast, it ends up very dry with around 3G/l sugar. Straw to pale yellow, lovely lemony fruit, spicy with a peppery note, there is biscuit from the lees ageing. Bursts with bright lemon fruit, so much vivacious, ripe pear fruit, mouthfilling sweetness of fruit, and the dry, yeast and lightly nutty finish.