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2021 LOST IN A FIELD, Frolic Pét-Nat. England (Magnum)

Bin:  849

Alcohol percentage:  11%


Nicely described by Jancis Robinson in the Financial Times: “The 2021 Lost in a Field ‘Frolic’ pét-nat is a blend of 21 heritage grape varieties from vineyards in seven English and Welsh counties, most of which were planted in the 1980s and 1990s with the oldest being established in 1973. The wine is made from a majority of  Madeleine Angevine for aromatics, Reichensteiner for acidity, Schönburger for perfume, with Triomphe d’Alsace, Rondo and Cabernet Noir for colour, with small amounts of Seyval Blanc, Frühburgunder, Ortega, Dornfelder, Solaris, Regent, Huxelrebe, Muller Thurgau, Pinot Noir, Pinot Meunier, Phoenix, Bacchus, Siegerrebe, Madeleine Sylvaner and Leon Millot

Marmalade orange colour, glowing and slightly hazy like a lava lamp, when poured into the glass the foam is remarkable, pure white and persistent as bubble bath. Explosive aromas of tangerine party jelly – it smells fun! The palate is a riot of satsuma and citrus flavours, there’s crabapple and rhubarb with a refreshing tang of kumquat and a juicy, pulpy, ripe mango texture, like drinking Opal Fruits washed down with Fanta”.

Further eulogised by her co-writer Tamlyn Currie: “Pet-nat king Tim Wildman MW’s wine from old vineyards and old German varieties across the country, a number of which he’s trying to protect/restore and bring back into production.

Fruit from seven vineyards was hand picked between 1st and 14th October 2021, delivered to Off Beat Wines in Wiltshire and gently pressed in their vintage wooden Coquard basket press. The must was transferred to a 1900 litre tank where fermentation began after a week with wild yeasts. After ten days they dropped the temperature of the tank to encourage the wine to become tartrate stable, after which they racked the wine of its gross lees and tartrate crystals, which reduces the risk of the final wine gushing when opened. Fermentation continued slowly as temperatures dropped and the wine was bottled by hand on 12th January 2022 when the residual sugar was around 12 g/L, which would hopefully ferment dry leaving a pressure of around 3 bar.

Cloudy apricot pink. We tasted it cold and shaken up. Some fine and some flocculated sediment. It smells beautiful! Like tangerine and orange blossom with a touch of ripe watermelon. Fine, gentle bubbles – more like silky bath foam, remarkably persistent. It’s a gleeful explosion of flavour, popping with energy, a Catherine wheel of pink apple skin and clementines. Fragrant one moment, spicy the next. Now strawberries, now red dust, now white pepper. Then back to that glorious, unbridled orangeness. It’s a can-can in a glass and it is scrumptious.”



£47.50 per bottle in a mixed case of 6 bottles
£45.00 per bottle in a mixed case of 12 bottles

Out of stock