These hotly anticipated wines are back and just as delicious as we remembered! Tim Wildman is a bit of a wine-wizard; he holds the prestigious Masters of Wine certification, organizes epic wine tours for industry professionals, and, best of all, makes awesome wine! An Englishman who focused his MW dissertation on Australian Wine, he now makes unique, fresh styles of natural wine, sourcing grapes from a variety of Australia’s regions.

Adelaide Hills, McLaren Vale, Riverland
50% Fiano, 25% Nero d’Avola, 25% Zibibbo
5628 Bottles Made

This frothy concoction is a blend of 3 varieties sourced from different regions in Australia. These 3 vineyards different from those used in previous vintages, focusing on grape quality and gentle handling. The Zibibbo spent several hours macerating on its skins to amp up all that beautiful aromatic intensity. The Nero d’Avola had a short time on the skins before being pressed to extract a touch of gentle colour. The 3 grape varieties were then fermented together. The wine was bottled at 12g/l of residual sugar to allow for frothy bubbles as the wine finished its fermentation in the bottle. It is pale peachy-pink with a creamy head of bubbles. Astro Bunny is very floral and aromatic with flavours of cherry blossom and juicy nectarine. Tim recommends a gentle shake to mix in the sediment.

McLaren Vale, South Australia
100% Nero d’Avola
6588 Bottles Made

Piggy Pop is a glossy, ruby-red wine that is made of 100% Nero d’Avola from McLaren Vale. Replacing last year’s Heavy Petting, Piggy Pop is made with the intention of highlighting Nero d’Avola’s inherent pop of acidity and refreshing cornucopia of red fruit. The quality of these amazing grapes led to a short 4 day maceration with 25% whole cluster before the juice was pressed off. Bottled at 12g/l of residual sugar, this wine is fermented to dry in bottle. The fruitiness jumps out of the glass while the brilliant colour gives you a good idea of what you’re about to taste. Juicy and tart, this wine has flavours of cranberry, red plum, and pomegranate with a subtle touch of peppery spice. The brightness of flavour is highlighted by the foamy bubbles. It is perfect with picnic-y food or charcuterie. Serve Piggy Pop cold, but no need to mix in the sediment before opening.

Once again, we only got our hands on a small chunk of Wildman’s famously quaffable Pét-Nats. We have a limited quantity available, with our very last shipment hitting the shelves at both locations this Friday. This is your last chance for a bottle this year!