Andrew Jones' Field Recordings Pét-Nat Rosé 2019 is made from Cabernet Franc sourced from vineyards in Paso Robles. The grapes were crushed and left on the skins for only six hours, then pressed to stainless steel tanks. The wine was fermented cold to slow fermentation and add to the wines complexity, then bottled before fermentation was complete to get just the right amount of sparkle. This wine is beautifully dry with rhubarb and strawberry notes, slightly cloudy and immensely fizzy.
A pétillant naturel wine undergoes a process known as méthode ancestrale, one of the earliest forms of sparkling winemaking. Thousands of years before Louis Pasteur discovered yeasts crucial role in fermentation, grapes were fermenting spontaneously, first creating alcohol, then if the conditions were right, creating bubbles - stopping and starting as temperatures rose and fell in cellars or earthenware jugs using yeast that clung to the grapes or hung in the air. This méthod ancestrale captures freshness and bubbles in the most natural way possible and Pét-Nats continue to make a giant splash among bubbly fans.
Andrew has one of the deepest vineyard Rolodexes in California. He spends his days planning and planting vineyards for farmers in every wine-growing region in the state, and his relationships provide him access to small lots of the best fruit available. He has stood in nearly every vineyard on the Central Coast, and his keen eye and strong friendships provide him with grape opportunities others don’t have. The creativity and skill Andrew displays bring us some of the most pleasing, intriguing, well-crafted, and well-priced California wines we’ve seen in the last decade. His projects are always sourced from impeccably managed vineyards, with zero additives, minimal sulfur, and always native yeast.