Adelaide Hills, Australia

Tim Wildman drinking Pet-Nat in a vineyard

South Australia

Tim Wildman is a Master of Wine and has dedicated the last 10 years to making fun and utterly delightful pét-nat wines.  Prior to that, he organized wine-industry tours around Australia (having written his MW dissertation on Australian wines).  
Tim is self-taught, learning more about pét-nat wines with each passing vintage, and making a couple of mistakes along the way. 
These pét-nats, crafted using grape varieties originally hailing from southern Italy, occupy that space where quality fruit and a fun, frivolous style merge together–what Tim would call “thinky-drinky” wine, something that’s totally gulpable yet has finesse and details if you take a couple moments to look. 
B_Rose Yetti & the Kokonut



Vermentino 28%, Grüner Veltliner 20%, Verdejo 10%, Zibibbo 23%, Nero d’Avola 19% — all sourced from Riverland, McLaren Vale and Adelaide Hills. 

The white grapes were picked early for punchy acidity, and to keep the alcohol in check, with Gruner and Verdejo being picked on February 17th, and all the other varieties were picked between March 6th-12th.  The Zibibbo was given 24 hours pre-ferment skin contact to extract greater aromatics, the Nero was taken from the press after just a few hours to provide colour, then co- fermented with the Grüner, Verdejo and Vermentino.


The wine is bottled at approximately 12 g/L residual sugar and completes its fermentation in the bottle over the winter becoming fully dry and resulting in a final pressure of around 3 bar, producing a gentle foam rather than an aggressive fizz. Wild yeast, no filtration, no fining, zero sulphur added.  

ASTRO BUNNY 6 x 750ml | #319353 | $27.71

ASTRO BUNNY 6 x 1.5L | #319356 | $50.97

B_Rose Yetti & the Kokonut



Nero d’Avola 19% Mataro 29%, Lagrein 24%, Arneis 21%, Zibibbo 7%

To make the Piggy Pop a proper pink wine, Tim adds up to 30% white grapes to the base of red fruit. This allows him to press the red grapes a bit more, which essentially gives more fruit power, more “pop.”

The Nero d’Avola and Mataro were fermented with around 50% whole bunches for 24 hours before being pressed off the skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, this gives extra acidity and freshness and also washes out some tannin without reducing the intense fruit flavours.  Gently frothy and foamy, wild yeasts, no filtration, no fining, zero sulphur added. 

PIGGY POP 6 X 750ML | #319359 | $27.71

PIGGY POP 6 X 1.5L | #319362 | $50.97