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Kobatl Schafmilch Cider Frizzante Pet-Nat
Kobatl Schafmilch Cider Frizzante Pet-Nat
Region: Styria < Austria
Grapes: Schafnase apples
Vineyard/cellar stats: organic farming, volcanic soils; By hand and placed into little baskets; spontaneous fermentation with final fermentation in the bottle without disgorging, no added sulphites, no temperature control; zero-zero; 8.5% ABV
Winemaker: Michael Kobatl
Kobatl is an organic garage winery, working with only fungus resilient grape varieties (PIWI) in the part of Austria with mineral-rich volcanic soils on a 3.3 hectare organic estate, cultivated by Michael, who fell in love with natural wines during his travels. He returned home and found out that his own area is one of the most unique wine regions of the world, with volcanic soil and an illyrian climate (transitional climate between mediterranean, alpine and pannonian climates) that are a magical combo for vines, and as it turns out, apples too. Their property has an old apple orchard on it, with lush grasses growing throughout that are happily grazed by the family sheep Hanni, Franni, Ganni, Sanni and Nanni. The “Schafnase“ (sheep’s nose = an old apple variety) hangs above them, natural and untouched.
This hard cider is made in Pet'Nat or Petillant Natural style, the ancestral, more rustic sparkling style, fermenting in barrel then bottled in clear champagne bottles under crown cap when the blend hits just the right amount of residual sugar. The result is a slightly effervescent style with a gentle fizziness that balances out the sugar, making it super dry on the palate. The labels, designed by Michael himself, allude to the year the wine comes from and the character of the wine itself. As every vintage is different, the labels reflecting that vintage are going to be different too.
Cider has found its place in America's wine culture, and is now being appreciated for complexity and nuance, just like wine. We like to think of cider as a 'book end' beverage -- great at the beginning of a meal, with its low ABV, so a great way to ease into a big feast, and at the end of the meal, with a hint of sweet balancing out the tart. From ripe apples from old trees, this one is nice and juicy. It smells like the orchards, but the gentle, persistent bubbles (thanks to ample time on the lees) elevate the cider to a different level, where you're wondering if you're drinking Pet'Nat, cider or sour beer. Super light + crushable, it makes a perfect aperitvo, for oysters, a mezze platter, or a selection of cheeses. And with the refreshing low ABV, crushing a whole bottle isn't going to crush you.
Grapes: Schafnase apples
Vineyard/cellar stats: organic farming, volcanic soils; By hand and placed into little baskets; spontaneous fermentation with final fermentation in the bottle without disgorging, no added sulphites, no temperature control; zero-zero; 8.5% ABV
Winemaker: Michael Kobatl
Kobatl is an organic garage winery, working with only fungus resilient grape varieties (PIWI) in the part of Austria with mineral-rich volcanic soils on a 3.3 hectare organic estate, cultivated by Michael, who fell in love with natural wines during his travels. He returned home and found out that his own area is one of the most unique wine regions of the world, with volcanic soil and an illyrian climate (transitional climate between mediterranean, alpine and pannonian climates) that are a magical combo for vines, and as it turns out, apples too. Their property has an old apple orchard on it, with lush grasses growing throughout that are happily grazed by the family sheep Hanni, Franni, Ganni, Sanni and Nanni. The “Schafnase“ (sheep’s nose = an old apple variety) hangs above them, natural and untouched.
This hard cider is made in Pet'Nat or Petillant Natural style, the ancestral, more rustic sparkling style, fermenting in barrel then bottled in clear champagne bottles under crown cap when the blend hits just the right amount of residual sugar. The result is a slightly effervescent style with a gentle fizziness that balances out the sugar, making it super dry on the palate. The labels, designed by Michael himself, allude to the year the wine comes from and the character of the wine itself. As every vintage is different, the labels reflecting that vintage are going to be different too.
Cider has found its place in America's wine culture, and is now being appreciated for complexity and nuance, just like wine. We like to think of cider as a 'book end' beverage -- great at the beginning of a meal, with its low ABV, so a great way to ease into a big feast, and at the end of the meal, with a hint of sweet balancing out the tart. From ripe apples from old trees, this one is nice and juicy. It smells like the orchards, but the gentle, persistent bubbles (thanks to ample time on the lees) elevate the cider to a different level, where you're wondering if you're drinking Pet'Nat, cider or sour beer. Super light + crushable, it makes a perfect aperitvo, for oysters, a mezze platter, or a selection of cheeses. And with the refreshing low ABV, crushing a whole bottle isn't going to crush you.
Regular price
$27.00
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$27.00
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