DATA

Vintage: 2019
Grapes: 100% Nero d’Avola
Vineyard: Trott Road Vineyard
Viticulture: Sustainable
Soil Type: Sandy over clay
Vine Age: 9-years-old
Fermentation: Native – 75% whole-berry / 25% whole-cluster in stainless steel
Skin Contact: 5 days
Aging: 8 months in bottle
Alcohol: 13%
pH: 3.57
Total Acidity: 5.8 g/L
Residual Sugar: None
Total SO2: 4 ppm
Production: 549 cases

TASTING NOTE
Glistening cherry red with foaming jewel-like bubbles, the aromas explode out of the glass with a riot of red fruits, spice and licorice. The palate is ever so juicy with a snap and crackle of Nero acidity on the finish to keep it mouthwatering and fresh. Serve cold, no need to shake before opening. Delicious on it’s own as an aperitif, the perfect weapon to demolish a charcuterie board or pizza, or treat it like liquid cranberry sauce and drink with turkey or pork, but always with gusto.

2019 represents entirely new everything…grapes, color, vineyard, region, label, name…basically the whole damn concept. Tim decided to double down on the fun this year and turn his red pét-nat into a fruit driven ruby colored rosé pét-nat. He moved to a site in McLaren Vale from Riverland, owned by renowned viticulturist Sue Trott. The wine is entirely made from Nero d’Avola this vintage. Meticulous viticulture and a stunning vineyard location in the McLaren Flat sub-region of McLaren Valefruit really shows in the bottle, with the Nero character and fruit power really popping out of the glass - hence Piggy POP!

Eight tons of Nero d’Avola was hand harvested on March 8th and taken directly to the winery in the Adelaide Hills. A small proportion was set aside for the Astro Bunny, while the rest was fermented with 25% whole-bunch for just five days before being pressed off skins to achieve the lighter ruby red color. The intense power of the fruit allowed for a shorter skin maceration time and achieving even greater fruit intensity - that’s the secret behind the Piggy! The wine was bottled with approximately 12 g/L residual sugar and fermented dry over the winter, resulting in a final pressure of 3 bar.