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It’s a blend of Pinot Noir and Chardonnay, two classic varieties for sparkling wine, though here, instead of serious and searing, this is built for a good time and not a long time.

When Ricky Evans makes Pet Nat, he makes a good Pet Nat. That’s an ancient Tasmanian proverb.

Fanatstic fizz TTT! Pinot Noir and Chardonnay at their most excitable in Tasmanian Pet Nat form.

Pinot Noir/Chardonnay Fizzy pink wine. About 80/20 pinot & chard, its kinda traditional in makeup, classic champagne varieties, from a region that makes serious sparkling wine. This one is fizzy for sure, but made cloudy and to be consumed whilst maintaining social distancing.

A mix of barrel and tank ferment, made in the ancestrale method whereby the wine is bottled towards the end of fermentation in order to naturally capture the bubbles.

Drink it on the couch, says Ricky. We tend to agree, as it’s often too cold drink outside in Tassie….