Road Trip Sparkling Apple 2021
This is simply delicious sparkling wine that happens to be made from a fruit that’s *not* grapes, apples! The wine is made from two organically farmed orchards, planted predominantly to the Spitzenburg and Honeycrisp apple varieties. We crushed the fruit in mid December, and the wine fermented very slowly through a cold winter and cold spring until we bottled it right before we went to Australia in May. It was the first wine we’ve made like this: a pet nat that wasn’t bottled in just a few weeks, but instead had an incredibly long primary fermentation that allowed the wine to clarify naturally in an unexpected and beautiful way. This long primary fermentation inspired thought in us that pet nats, given the appropriate attention, could make extremely elegant sparkling wines that are much more than your typical “farmer fizz.”
This is simply delicious sparkling wine that happens to be made from a fruit that’s *not* grapes, apples! The wine is made from two organically farmed orchards, planted predominantly to the Spitzenburg and Honeycrisp apple varieties. We crushed the fruit in mid December, and the wine fermented very slowly through a cold winter and cold spring until we bottled it right before we went to Australia in May. It was the first wine we’ve made like this: a pet nat that wasn’t bottled in just a few weeks, but instead had an incredibly long primary fermentation that allowed the wine to clarify naturally in an unexpected and beautiful way. This long primary fermentation inspired thought in us that pet nats, given the appropriate attention, could make extremely elegant sparkling wines that are much more than your typical “farmer fizz.”
This is simply delicious sparkling wine that happens to be made from a fruit that’s *not* grapes, apples! The wine is made from two organically farmed orchards, planted predominantly to the Spitzenburg and Honeycrisp apple varieties. We crushed the fruit in mid December, and the wine fermented very slowly through a cold winter and cold spring until we bottled it right before we went to Australia in May. It was the first wine we’ve made like this: a pet nat that wasn’t bottled in just a few weeks, but instead had an incredibly long primary fermentation that allowed the wine to clarify naturally in an unexpected and beautiful way. This long primary fermentation inspired thought in us that pet nats, given the appropriate attention, could make extremely elegant sparkling wines that are much more than your typical “farmer fizz.”