The grapes were handpicked over two days, the Nero d'Avola and Vermentino coming in on the most romantic picking day of the year, Valentine's Day, while the 'not so loved' Zibibbo was taken on the 15th. The grapes were immediately transferred to a newly designed chill room built on the vineyard. They were delivered (extra-cold) to the winery in the Adelaide Hills the following morning.
The Nero d'Avola and Vermentino were destemmed and pressed immediately upon arrival while the Zibibbo was lightly crushed and given 24 hours of skin contact prior to being pressed, this really stabilizes the extraction of aromatics. The pink juice was transferred to a tank and the temperature dropped down to encourage settling of gross lees prior to the alcoholic ferment beginning. For the first time, Tim managed to rack the juice off of the gross lees prior to fermentation, something he has tried to do in the past but has failed. Doing this prior to ferment really provides a cleaner fermentation, thus resulting in more pristine and fruitier flavors.
Fermentation occurred without any additions and the tanks were progressively chilled slowing fermentation and promoting tartrate stabilization. (This is often a flaw of pét-nats as they can 'gush' and need to be hand disgorged due to the tartrates being unstable. Tim would rather 'fix' it with chilling prior to bottling than 'fix' it afterwards with disgorging. It was bottled with 12 grams of residual sugar with the aim of hitting 10 grams and 2-3 bars of pressure, which he nailed this year.
Pale candy pink, with aromas of strawberries and cream with a soft, persistent foam, flavors of peach and nectarine in a light body that has a refreshing, watermelon-like wetness and drinkability. Shake before opening, serve cold, recommended drinking location: park or beach.