2021 Orange-Nat, Pét-Nat Sparkling Skin-Fermented White Wine, Sierra Foothills

Stay cool with Orange-Nat this summer, the long-awaited follow-up to our beloved Pop-Nat released 3 years ago. Pop-Nat sold out faster than you could say "BRB: Going to the ice cream truck."

Think bubbles, think chilled, think Orange-Nat. Everyone knows we love orange wine. So how can we make it even funkier? Turn it into a pét-nat…duh. You may be familiar with the process of making "orange wine," where we take white grapes and press them like red grapes, allowing the juice to mingle with the skins for 6 days to extract flavor, tropical aromas, and that orange color.

Next, we needed bubbles, so we turned to our old friend pétillant naturel, a technique where we bottle the wine during it's first and only fermentation and let the bubbles form inside the bottle. MMMMM yum!

Just like Pop-Nat, we are honoring the old-school vibe of the era with this label, replicating a popsicle wrapper from the 1960s and 1970s. Reminiscent of a popsicle on a hot summer day, life is a cool glass of Orange-Nat. Even the names taste good.

We only made 100 cases of this wacky blend of 84% Orange Muscat, 11% Grenache Blanc, and 5% Grenache Noir from Mendocino County. Mendocino County is part of the larger North Coast AVA and one of California's largest and most climatically diverse wine-growing regions.

Orange-Nat is basically the color of the sherbet shell of a creamsicle. It smells sweet and delicate but packs a powerful punch when you take a sip. More flavor, more fun...obvi. It tastes like orange slice candy with fresh and fruity mango, pineapple, and passion fruit. The bubbles are small and crisp, taking fresh to a new level. It’s giving sparkling orange Tang (for the kid in all of us) with a hint of unripe mandarins. It even has bitterness like a Chinotto (the Italian sparkling citrus soda) and the finish lasts for dayssss.

Grab a bottle and let's blow this Popsicle stand.

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We blew the popsicle stand.