LEFT OF CENTRE FIZZ

EXCITING VIBRANT LEESY

SMALLFRY PET NAT ROSE 2021
SMALLFRY PET NAT ROSE 2021

SMALLFRY PET NAT ROSE 2021

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$35.00
COMBES TENSION CHARDONNAY PET NAT 2021
COMBES TENSION CHARDONNAY PET NAT 2021

COMBES TENSION CHARDONNAY PET NAT 2021

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UNICO ZELO SEA FOAM FIANO PET NAT 2021
UNICO ZELO SEA FOAM FIANO PET NAT 2021

UNICO ZELO SEA FOAM FIANO PET NAT 2021

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$28.00
TIDY TOWN MOSCATO GIALLO PET NAT 2021
TIDY TOWN MOSCATO GIALLO PET NAT 2021

TIDY TOWN MOSCATO GIALLO PET NAT 2021

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$28.00
SVEN JOSCHKE PET NAT SEMILLON 2021
SVEN JOSCHKE PET NAT SEMILLON 2021

SVEN JOSCHKE PET NAT SEMILLON 2021

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$34.00
TOURLAUDIERE PETIT ORIGAMI CHARDONNAY  PET NAT 2019
TOURLAUDIERE PETIT ORIGAMI CHARDONNAY  PET NAT 2019

TOURLAUDIERE PETIT ORIGAMI CHARDONNAY PET NAT 2019

LOIRE VALLEY, FRANCE
FIZZY LIGHT SMILE
LEFT OF CENTRE / ORGANIC / 750ML

Handpicked and pressed/co-fermented Chardonnay and Melon de Bourgogne made in Muscadet, Loire Valley. A fun Pet Nat with hints of cool tea, fermenting fruit and ripe melon. Fizzy sunshine.  

From the Producer: La Tourlaudiere is located halfway between the villages of Vallet and La Chapelle Heulin. The vineyard covers almost 21ha, and is crossed by the Poyet, a tributary stream of the Goulaine. Roland vinified his first harvest in 1976. Jeanine made her debut as a winemaker in 1982. In 1984, they came together, under the name of Petiteau-Gaubert. The couple combined there terroirs and vines from their family heritage, dating from the 17th century. Romain has been working on the estate since 2006. Since 2018, the estate is in organic conversion, for the entire surface and certified AB for 1 ha.

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VINOSHIS APPLE PET NAT 2018
VINOSHIS APPLE PET NAT 2018

VINOSHIS APPLE PET NAT 2018

YARRA VALLEY, VICTORIA
BARN PULP DRY
CIDRE / ORGANIC / 750ML

Multiple cider apple varieties pulped and blended together. Fermentation started on skins before heading to oak to finish off. The slightly oaked cider was then put into bottles with a small amount of fresh apple juice to naturally carbonate it. A moderately carbonated, bone dry cider. Loads of fleshy notes, mango seed and a drying finish. 

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OLEK BONDONIO PET NAT MOSCATO NV
OLEK BONDONIO PET NAT MOSCATO NV

OLEK BONDONIO PET NAT MOSCATO NV

BARBARESCO, ITALY
POPPY SILTY AROMATIC
PET NAT / 750ML

Ao much flavour, a small amount of time on skins has lifted this fizzy wine to lofty heights. typical Moscato characteristics with a salty mango edge. Olek Bondonio can not do wrong.   

From the Distributor: Olek is one of the rising star in Barbaresco, focussing on high quality wines and red grapes, he likes to play! He made this delightful bubble using moscato grapes form an old vineyard in Starderi (one of the most renowned cru in Barbaresco!!). This Pet Nat or Frizzante got body but also elegant aromatic notes.

It was just nine years ago that Olek Bondonio started making his own wine. He relocated to his parent’s summer home in Barbaresco, “La Berchialla”, which has been in the family for over 200 years. However Olek is the first to dedicate himself entirely to the land and the vines that cover it.
Since the winery’s conception in 2005 he has remained committed to working with the least amount of chemical input, both in the vineyard and in the cellar.
This groundwork makes for healthy fruit that allows him to adopt a hands off approach after harvest - he works strictly with indigenous yeasts and minimal additions of sulphur. Traditional vinification methods are favoured, producing wines that are indicative of fruit and place. He cultivates barbera, dolcetto and nebbiolo. The main vines are close to the Tre Stelle frazione of Barbaresco and in addition to this parcel there are also rented plots in Neive and Alba, which he personally tends

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$51.00
LA GARRELIERE MILLIARD D'ETOILES PET NAT NV
LA GARRELIERE MILLIARD D'ETOILES PET NAT NV

LA GARRELIERE MILLIARD D'ETOILES PET NAT NV

LOIRE VALLEY, FRANCE
COMPLEX FUN STARRY
LEFT OF CENTRE / ORGANIC / 750ML

A Pet Nat that has been blended with previous vintages of wine. This technique gives an added dimension of complexity. Spicy, biscuity, rich and beautiful lifted aromatics. 

From the producer: This pétillant naturel is a non-vintage blend of Cabernet Franc (40%) and Chenin Blanc (40%) made as a pet-nat (but a complex one). The reason it is non-vintage is that 20% of the juice is a still wine from the previous vintage which the Plouzeau family say is to provide the wine with maturity and wisdom!!

The grapes from the current vintage were direct pressed (to ensure that the resultant wine was white and attained that distinct texture derived from red grapes with white juice) and then fermented in tank then cooled a little to slow the fermentation.

It was bottled between 18 – 20 grams per litre of residual sugar where it kept fermenting to produce the bubbles until it was quite dry.

It was aged for a year and riddled by hand for a month then disgorged in February of this year. It has no added sulphites. The name translates as a “billion stars”.

Francois and Pascaline Plouzeau maintain an immaculate vineyard near the fascinating village of Richelieu which lies south of Tours quite close to the Chinon region. Here they implement strict biodynamic vineyard practices which are certified by Ecocert and Biodyvin. A feature of their lovely wines is the wonderful set of labels produced by local artists that reflect the naming of the wine. So the racy Cendrillon white, as the name suggests, has a Cinderella theme

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$71.00
AVANI AMRIT SPARKLING ROSÉ 2020
AVANI AMRIT SPARKLING ROSÉ 2020

AVANI AMRIT SPARKLING ROSÉ 2020

MORNINGTON, MELBOURNE
SIZZLE GRANITA POP
LEFT OF CENTRE / 750ML 

A refreshing Pet Nat, brimming with blood orange, pomegranate granita and strawberries. Easy peasy fizzy wine. 

From the Producer: A pet-nat style sparkling wine made with a blend of pinot noir and chardonnay. Strawberries and red fruits – a sparkling with structure and a long finish.

Avani is a Sanskrit word that means ‘the earth’.

We are a boutique winery and vineyard producing premium cool-climate wines on the Mornington Peninsula. Adopting a minimal intervention approach, we create wines of character which best express their site and growing season.

Minimal intervention winemaking is about reducing extractions and additions throughout the winemaking process. Our wines are made using indigenous yeast ferments, no fining, no filtration and minimal sulphur.

Avani Syrah is our estate wine, made exclusively from grapes grown on our vineyard in Red Hill South. We use no chemicals or pesticides in our vineyard. Our practices focus on soil health, the protection of indigenous microbes and creating an environment of ecological self-sufficiency in our property. This creates low alcohol wines with great texture, intensity, and integration of flavours.

Our Amrit range showcases Mornington Peninsula vineyards in Main Ridge and Shoreham, which use conventional agricultural practices. These wines (Pinot Noir, Pinot Gris and Chardonnay) are made in a classic style. We also experiment with new grapes and winemaking approaches in our limited release vintages (skin-contact Pinot Gris, Gewurztraminer, and Sauvignon Blanc).

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$37.00
PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015
PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015

PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015

EMILIA ROMAGNA, ITALY
PINK GRIP FORCE
LEFT OF CENTRE / ORGANIC / 750ML

The Barbera vines are grown in clay-limestone soils on a Southern aspect. The inter and intra-rows are not cultivated, increasing ground cover. Barbera, a naturally high acid red grape variety is used in the Velium. The resulting white wine has an onion skin hue. The wine is held for a year before being blended with a small amount of juice, it is then bottled and left for two years to undergo secondary fermentation and maturation on lees. A delicious furry fizz that offers a broad aromatic spectrum; apricots, lifted plums and silage.    

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

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$75.00
PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016
PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016

PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016

EMILIA ROMAGNA ITALY
FELT WILD AROMATICO
LEFT OF CENTRE / ORGANIC / NO SO2

To create such a salty, grippy fizz requires some pretty nifty winemaking techniques. The Malvasia di candia spent 60 days on skins and, 18 months maturing on lees in bottle before disgorgement. The gentle carbonation highlights the pithy grip and drives the already punch aromatic further. In the glass expect a giddy array of late-season fruits and felt-tempered tannins.  

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

Product added!
$75.00