Keep it natural, baby.
DATAVintage: 2019Grapes: 50% Fiano - 25% Nero d’Avola - 25% ZibibboVineyard: Amadio Vineyard (Fiano - Adelaide Hills) – Trott Road Vineyard (Nero d’Avola - McLaren Flat) – Gums & Roses Vineyard (Zibibbo - Riverland)Viticulture: SustainableSoil Type: Sandy and gravelly loam over clayVine Age: 67-years-old (Zibibbo) - 22-years-old (Fiano) - 9-years-old (Nero d'Avola)Fermentation: Native – whole-berry in stainless steelSkin Contact: 24-hours (Zibibbo only)Aging: 8 months in bottleAlcohol: 12%pH: 3.74Total Acidity: 4.5 g/LResidual Sugar: NoneTotal SO2: 2 ppmProduction: 526 cases
'Classic' orangey, peachy pink color that is the calling card of the Astro Bunny. This year the aromas are led by a distinct floral note, an exotic spray of wildflowers and white peach. The bubbles are soft, foaming and creamy in the mouth. The nectarine fruit explodes on the palate followed by a slash of white grapefruit acidity that keeps you salivating and going back for more. Shake gently before opening to mix up all the sediment, it not only looks better when shaken, it tastes better too, with the sediment adding texture and mouthfeel. Serve cold, recommended pairing, on it’s own as an aperitif, between courses as a cleansing vinous sorbet or one of the few wines that goes well with fresh fruit desserts; recommended drinking location: beach or park.
The 2019 saw a radical change to the three vineyard sources for the Astro Bunny, and to mark the occasion Tim refreshed the label to launch his beloved Bunny into space! The reasons for the vineyard changes were quality, quality, quality. He’s moved to a stunning new vineyard in McLaren Vale for the Nero d’Avola, owned by legendary viticulturist Sue Trott, to an immaculately managed nearly 70-year-old Zibibbo vineyard in the Loxton region of The Riverland called “Gums and Roses” and what was previously Vermentino is now Fiano from a vineyard specializing in Italian varieties in the cool climate Adelaide Hills.
All the fruit was hand harvested between the 6th and 8th March, the Zibibbo was given 24 hours pre-ferment skin contact to extract greater aromatics, the Nero d’Avola was taken from the press after just a few hours to provide a hint of color and the three varieties were then co-fermented together. The wine was bottled with 12 g/L residual sugar and fermented fully dry over the winter, resulting in a final pressure of three bar. Shake gently before opening to mix up the sediment, it not only looks better but also tastes better!
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
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