Wildman Wine Astro Bunny Pet-Nat 2019

$38.00
  • Only pay $34.00 when you buy 6 or more
The 2019 saw us entirely change the three vineyards we use for the Astro Bunny, and to mark the occasion we refreshed the label to launch our beloved Bunny into space - where she belongs! The reasons for the vineyard changes were quality, quality and quality. We’ve moved to a stunning new premium site in McLaren Vale for the Nero d’Avola (25%), owned by legendary viticulturist Sue Trott. We're also cropping from an immaculately managed 60-year-old Zibibbo vineyard in the Loxton region of The Riverland called “Gums and Roses”. What was previously Vermentino is now Fiano from a vineyard specialising 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, whereas the Nero was taken from the press after just a few hours to provide colour, 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 3 bar. - Tim Wildman, winemaker
The 2019 saw us entirely change the three vineyards we use for the Astro Bunny, and to mark the occasion we refreshed the label to launch our beloved Bunny into space - where she belongs! The reasons for the vineyard changes were quality, quality and quality. We’ve moved to a stunning new premium site in McLaren Vale for the Nero d’Avola (25%), owned by legendary viticulturist Sue Trott. We're also cropping from an immaculately managed 60-year-old Zibibbo vineyard in the Loxton region of The Riverland called “Gums and Roses”. What was previously Vermentino is now Fiano from a vineyard specialising 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, whereas the Nero was taken from the press after just a few hours to provide colour, 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 3 bar. - Tim Wildman, winemaker

Liquor Licence 36128212. WARNING under the Liqour Control Reform Act 1998 it is an ofence to supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) for a person under the age of 18 years to purchase or receive liquor (Penalty exceends $500)