'Pressure Point' Méthode Ancestrale (South Africa)

This is a ‘Pét Nat’ style wine, which is bottled just before it has finished its first fermentation. Made from the grape Cinsault, this is fragrant with strawberry and redcurrant aromas, and it’s bright and refreshing on the palate, with a tangy cranberry flavour. 

The name ‘Pressure Point’ is a tongue in cheek reference to the tight labelling laws around the naming conventions of sparkling wine in South Africa. The winemakers hovered between ‘P ét-Nat’ and ‘Méthode Ancestrale’, eventually opting for the latter, though both terms describe an ancient method of making sparkling wine where one fermentation is finished in bottle.