Red Sour Pet Nat

The How:
We handpicked some Cabernet Sauvignon and fermented it whole bunch with the naturally occurring Acetobacter bacteria known for producing sours in beer. The whole bunch ferment was hand plunged daily to release some of the juice from the grapes for fermentation. After a week the bunches were pressed. The pressed sour was then blended with some of the natural Shiraz to ensure the wine had the right amount of fruit flavour and sour before being bottled before primary ferment giving the wine some bubbles and making this wine a true Pet Nat style

The What:
Cabernet Sauvignon from the Shoalhaven
Shiraz from Hilltops