Pét Project Wines - natural sparkling wines made in Walla Walla<title> <meta name="description" content="Pét Project - A side project of Foundry Vineyards Winemaker and Creative Director, Jay Anderson, focused on low-intervention winemaking using the Ancestral Method, the oldest method for creating sparkling wines."> <meta name="keywords" content="ancestral method, sparkling wine, organic, natural, raw, unfiltered, unfinned, no sulfur, hand-made, hand crafted, pétillant naturel, disgorged, pet-nat, pét-nat, bubbles, bubbly, pinot gris, gruner veltliner, roussanne, washington wine, walla walla, dry farmed, pet project wines"> </head>




Pétillant naturel wines, or pét-nats for short, are wines which are bottled before completing primary fermentation. As a result the co2 from the fermentation is captured along with crisp acidity, fruit character, and the freshness of a young wine.

The grapes used in the making of these wines were farmed without the use of chemical herbicides or pesticides. They were fermented in stainless steel using indigenous yeast from the vineyard. Unfined and unfiltered, they contain only naturally occurring sulfites. Each wine was disgorged after 5-6 months of aging and topped with reserved still wine. Due to the nature of the method, the clarity of each wine can vary widely and some sediment may still be present. 



Soluna Vineyard sits high on Underwood Mountain, an extinct volcano in the Columbia Gorge AVA. The cool breezy climate comes from its close proximity to the Columbia River. There is ample rainfall to support dry farming practices. The vineyard is made up of Grüner Veltliner and Pinot Gris, with some plantings of Albariño coming online soon.


Mt. Hood from Soluna Vineyard, Columbia Gorge 

Vineyard: Soluna
AVA: Columbia Gorge
Varietal: Grüner Veltliner
Farming Practices: Organic methods
(not certified organic)
Soil: Volcanic sandy clay loam (Underwood Series)
Harvest method: by hand
Alcohol: 10%
Yeast: Indigenous
Fermentation: 41 days to bottle

Fermentation vessel: Stainless steel

Sulfur: none
Filter: none
Fining: none
Disgorgement: At 6 months
Dosage: none
Aromatics: Kaffir lime leaves
Palate: Bright lime-like acidity, granny smith apple skin, herbal notes of arugula, spearmint and tarragon






 
Pinot Gris, Soluna Vineyard, Columbia Gorge

Vineyard: Soluna 
AVA: Columbia Gorge
Varietal: Pinot Gris
Farming Practices: Organic methods
(not certified organic)
Soil: Volcanic sandy clay loam (Underwood Series)
Harvest method: by hand
Alcohol: 11.5%
Yeast: Indigenous
Skin Contact: 24 hours
Fermentation: 33 days to bottle Fermentation vessel: Stainless steel
Sulfur: none
Filter: none
Fining: none
Disgorgement: At 6 months
Dosage: none
Aromatics: Fresh grapefruit
Palate: tart raspberries, grapefruit, pickling spice, subtile saline minerality


Pied de cuve, starting fermentation in the vineyard before harvest



Conley Vineyard is set in the Columbia Valley AVA, roughly 9 miles west of the city of Yakima, WA. The vineyard is known primarily for its Rhône varietals, including Syrah, Mourvèdre, Grenache Noir, Grenache Blanc, Marsanne and Roussanne. The vineyard is also home to plantings of Tempranillo, Cabernet Sauvignon, Malbec, and Chardonnay.



Conley Vineyard, Columbia Valley

Vineyard: Conley
AVA: Columbia Valley
Varietal: Roussanne
Farming Practices: Certified Organic
Soil: Loess, wind blown silt and fine sand of basalt and granite
Harvest method: by hand
Alcohol: 12.5%
Yeast: Indigenous
Fermentation: 25 days to bottle
Fermentation vessel: Stainless steel
Sulfur: none
Filter: none
Fining: none
Disgorgement: At 5 month
Dosage: none
Aromatics: Fresh flowers
Palate: Ripe pear, cardamom spice, roasted cashews, sour dough bread










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