Pét-Nat Party

Free tasting | Saturday, August 10, 2019 | 4-6PM


Nothing says August like Pét-Nat. The Ancestral Method (a technique in making sparkling wine) is used to make most pét-nat (pétillant-naturel), or slightly sparkling glou-glou (glug-glug) juice, as we like to call it. Pét-nats can be identified by the crown cap which tops the bottle of this fizzy juice, which is used instead of a cork because the wine is not disgorged, and has no added dosage or sugar addition, after the first fermentation process. These semi-sparklers undergo a secondary fermentation in bottle. They are meant to be enjoyed young, wearing linen, on a porch, in the sun, or in a warm rainstorm when you’re camping and you need a pét-nat pick-me up. Pét-nats bring smiles, and hope, and fun, and they always bring the party. Come party with a pét-nat!

Saturday’s Pét-Nat Party Picks:


2017 Furlani ‘Macerato’ Frizzante

Who: Fourth generation winemaker Matteo Furlani

What: 100% Pinot Grigio 

Where: Trentino-Alto Adige, Italy

How: This pét-nat undergoes a secondary fermentation in bottle; the Pinot Grigio skins are left in contact with the juice imparting a slightly pale peach color

Farming method: Tutto naturale 

Fun Fact: These Pinot Grigio grapes tower over the Alpine city of Trento at 700 meters above sea level

What It Tastes Like: Mouth-puckering notes of tart chewy strawberries and cranberries.


2018 Old Westminster Albariño

Who: Trio of Baker Siblings: Drew, Lisa, and Ashli

What: Albariño

Where: Maryland, United States

How: How else? Ancestral method!

Farming Method: Organic Practices

Fun Fact: The sparkling method used to make pétillant-naturel wines, Méthode Ancestrale, was first used to create sparkling wine in the 16th century by Monks in Limoux, France.   

Tastes Like: Fine bubbles with notes of stoniness, hay, and pear.


2018 Donkey & Goat ‘Lily’s Cuvée’

Who: Tracey and Jared Brandt

What: Chardonnay

Where: Mendocino, California

How: Method Ancestrale

Farming Method: Biodynamic 

Fun Fact: ‘Lily’s Cuvée’ is named after one of the Brandt’s daughters. Tracey and Jared were inspired to give Lily her own cuvée because their wines frequently remind them of their daughters: free spirited and smile inducing. And don’t worry, their daughter Isabel has her own cuvée (of Grenache Gris rosé) too. 

Tasting Notes: Toasted salted almonds and lemon brioche. 


NV Domaine Sébastien Brunet, 100%

Who: Sébastien Brunet

What: From .6 hectares of 55 year old Grolleau and Gamay vines planted on flint-clay soils

Where: Vouvray (Loire Valley, France)

How: Slight residual sugar on finish. Pairs beautifully with gooey Harbison cow’s milk cheese from Jasper Hill Farm (VT, USA)

Farming method: Organic

Fun Fact: The vines on the estate are, on average, 45 years old, and grapes are hand-harvested selectively, and fermented without the addition of industrial yeast, with no chaptalization, and with low amounts of sulfur. 

What It Tastes Like: Raspberry Vouvray delight.


NV Manoir de la Tête Rouge 'Free Mousse'

Who: Winemaker Guillaume Reynouard

What: 80% Cabernet Franc, 20% Chenin Blanc grown on Jurassic soil 

Where: Saumur, baby (Loire Valley, France)

How: Disgorged by hand; fermentation takes place in vats with native yeasts

Farming method: All organic farming since 1998; Biodynamics since 2010

Fun Fact: Le Manoir de la Tête Rouge was built in 1649 at the foot of the hill of Le Puy Notre Dame. That’s old, man.

What It Tastes Like: Pale orange gold hue with aromas of  apple and apricots. Tastes like buttery toast with a pop of citrus freshness. Bubbles are fine and persistent.