Lost in a Field Frolic Pét-Nat 2021


10.0% ABV
The palate is a riot of satsuma and citrus flavours, there’s crabapple and rhubarb with a refreshing tang of kumquat

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”

2021 was a challenging year for growing wine grapes in Great Britain. A cool wet summer provided ideal conditions for powdery mildew and botrytis (not the noble kind) and only the most attentive and diligent work in the vineyard ensured a healthy crop. Labour shortages caused by both Brexit and the pandemic exacerbated the situation, leaving many producers short of people to carry out
essential vineyard activities during the growing season, including harvest. In addition, increased demand for locally produced wine during lockdown meant that growers who usually sold part of their crop were keeping the fruit for their own brands, leading to limited supply and increased prices for grapes. Finally, wineries were waking up to the fact that aromatic heritage varieties are very well suited to the growing sectors of charmat (English “prosecco”) as well as interesting table wine, putting additional pressure on the varieties we were looking to source. What a year for Lost in a Field to start!

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. They bottled the wine into
1514 bottles and 404 one and a half litre magnums. As temperatures rose in the Spring the wine continued to ferment; they tasted samples every month and decided that by early April the wine had successfully fermented and the flavours had transformed from raw juice to wine.

JancisRobinson.com review: “Deep, 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 cancan in a glass and it is scrumptious. 17/20” (Tamlyn Currin)

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