Owner/winemaker Terry Brandborg purchased the Riesling grapes for this Pét-nat from the Bradley family, who planted their Elkton vineyard back in 1983. (Click here to read about the Pinot noir he makes from Bradley Vineyard fruit.) Once the handpicked grapes entered the Brandborg winery, Terry allowed them to begin fermenting on their own and, in his words, “bottled when the wine told us to, October 29, 2019.”
This is the first Pét-nat I’ve tasted made with Riesling grapes and it is FUN in all-caps! Terry also makes a Pét-nat using Gewürztraminer, another unusual wine, with aromas of maple bar donut and cake icing. (Here’s the link to my tasting notes on it.) Pét-nats can be super-interesting, and since they finish fermenting in the bottle, it’s common for them to have some residual sediment. That can make them look slightly cloudy, but don’t fear, drinking the sediment is perfectly safe.
Michele Francisco, a founder and regular contributor to Winerabble, a blog primarily about Pacific Northwest wines, is living the dream in Portland, Oregon. Her passion leads some to believe she's got wine running through her veins. Contact Michele at firstname.lastname@example.org & be sure to visit her online portfolio at www.michelefrancisco.com.