Tim Wildman Piggy Pop Pét-Nat 2023
| Producer | Other |
|---|---|
| Country | Australia |
| Region | South East Australia |
| Wine Type | Rosé Wine, Champagne / Sparkling Wine |
| Body / Style | Rosé |
| Grape Blend | 56% Nero d'Avola, 13% Arneis, 31% Others |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2023 |
| Special Features | Vegan |
| Extra Info | Playful, fizzy, vibrant |
| Food Pairing Guide | Serve cold, no need to shake before opening, pair with pals, pizza, parks and sunsets |
Piggy Pop Pét-Nat by Tim Wildman is a joyful, offbeat sparkling wine that blurs the line between rosé and chillable red. Its unique "liminal pink" hue hints at what’s to come: an aromatic explosion of cherries in every form—fresh, pip, glacé—followed by layers of pomegranate, blood orange, and a twist of spice. A savoury streak of raspberry-salted liquorice lends complexity, while soft, foamy bubbles carry the flavours with energy. The snappy acidity of Nero d’Avola and crisp lift of Arneis make it mouth-wateringly fresh and dangerously moreish. A natural wine with serious personality and fun at its core.
Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.
The production has evolved dramatically since the first vintage. Fruit, predominantly Nero d'Avola and Zibbibo, are now sourced from the top-quality regions of Adelaide Hills and McLaren Vale thanks to a growing network of contacts, with guest appearances from other Italian varietals, Arneis and Fiano. The charmingly named Astro Bunny and Piggy Pop have won over drinkers and journalists across the globe with their vibrant, complex yet easy-going characters.
The fruit ripened slowly and achieved maximum flavour ripeness without losing freshness or acidity. The whites were picked early to retain acidity and obtain lower alcohol levels and the reds chosen carefully to provide additional spice and complexity.
Pressed off early to achieve the lighter colour and just the right amount of tannic grip to keep the wine fresh but not heavy. The wine was fermented using wild yeast with no winemaking additions or additives. The wine is bottled at approximately 12 g/l residual sugar and completes its fermentation in the bottle over the winter becoming fully dry and resulting in a final pressure of around 3 bar, producing a gentle foam not an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur.
