Closure Type: Crown Cap

(2026) The mead pours a very pale, almost transparent pale green colour with only a gentle, spritzy effervescence. There is a little honey character, but it is also quite wine like in the aromatic profile. In the mouth the dryness is instantly reminiscent of wine too - this has only around 1/9th the carbohydrates of a typical 6% beer or cider. The flavour is clean and refreshing, perhaps a little echo of yellow plum and citrus, but it is refined and gastronomic. Amazon is the only current UK retailer of both meads, at around £25 for six at time of review.

(2026) Flavoured with star anise and orange peel, the spiced version of this Indian mead has a similar, perhaps very slightly deeper but still translucent colour and low level of carbonation. The spicing is quite subtle aromatically, the the anise flavour is more obvious on the palate, adding just a little caraway seed/aniseed component, the honey and gentle spiciness coming through a little later to again finish bone dry and with good refreshment value. I slightly prefer the clean and crisp 'Original' version, but enjoyed this.

(2026) I'm afraid I couldn't wholeheartedly get on board with this biodynamic orange wine from Monmouthshire in Wales. A blend involving Albariño, Chardonnay and Solaris, fermentationf in oak and stainless steel was followed by ageing on lees for a minimum of 10 months. Cloudy and pale amber in colour, I get the estate's description of chamomile, but it also comes across as rather medicinal, some interesting cordite notes and a tangerine brightness. In the mouth a yeasty, wheat beer note and more orangy citrus. It's interesting rather than absolutely enjoyable for me, but natural wine fans might find more to like. Reduced to £22.95 in Cave de Pyrene at time of review.

(2026) The pink partner to the Chenin Blanc pet nat, this is made from Grenache, and is quite toasty with intriguing aromas that run between strawberry and something exotic - maybe persimmon or passion fruit, red fruits too. A satisfying wine with a touch of earthiness and gentle sparkle.

(2026) Ken's white Pet Nat, gently sparkling and under a beer-bottle crown cap. Made by the Method Ancestrale (so just one fermention in bottle, undisgorged, so this will have a little haziness), it spent 18 months on lees before release and has a lovely nose of yeast and lemon jelly, a mouthfilling texture, and plenty of acidity that bites in the finish with great freshness.

(2025) A sister crown-capped pet nat, cloudier than the Chenin as it is not disgorged, and 100% Grenache with a light pink/copper colour. A much more lactic and sour take on the style, but still with the buoyant charm of red berries at the core and a gastronomic, lightly yeasty feel in the finish.

(2024) Made by British-born Tim Wildman MW, a Pét-Nat that's 43% Arneis, 23% Zibibbo (Muscat), 21% Nero d'Avola and 13% Fiano. It is 'Brut Nature' with zero dosage, bottled under crown-cap and only moderately sparkling compared to a full spumante style. Sweet peach and confectionery notes join bitter orange and a yeasty creaminess on the nose. In the mouth it has an almost Negroni-like phalanx of bittersweet flavours, carried on a foamy mousse that subsides quite quickly to leave this textured and racy. Pert mid-palate fruitiness, then the finish has grown-up notes of bitter almond and quinine. Intriguing, refreshing and different.

(2023) From a biodynamic estate in the Languedoc where owner/winemaker Bertie Eden plies his trade, this is 100% Muscat made in contact with skins and pips. The Muscat aromatics are all present and correct here, florals and peach, but with an added dimension of something stony and herbal too. Sweet and ripe Muscat fruit on the palate, but the wine is bone dry, a hint of seeds and nuts with that pithy citrus acid that gives this some bite and good freshness.

(2023) A blend of Pinot Gris, Gewurztraminer and Welschriesling, this undergoes spontaneous fermentation and is made with minimal sulphur. Dazzling stuff: likey, juicy and floral, it's aromatically bright and buoyant. Is there a hint of the lightest spritz on the palate? Possibly it's just the sherbetty exuberance of the sliced Asian pear and citrus that flows through a dry, shimmering finish. A delight.

(2023) Within Europe, the term Prosecco may not be used for wines made outside of a designated region in Italy. A vintage release in what was a very good year from this specialist Australian Prosecco producer. A savoury single vineyard production with strong citrus and apple notes with hints of peach and orange peel. Refreshing acidity and some complexity with good length. (GD)