Just in time for Valentine’s Day (and incidentally Mike’s birthday) we’re releasing our very own Fizzy Bum Bum into the world. We think we’ve produced something very elegant so what on earth would lead us to give it such an absurd name…
At BinTwo we love a project and bouyed by the success of our two ‘Jammy Git’ collaborations in Bordeaux and right here in Cornwall, we developed an itch to take things a stage further and make our own wine. We turned for help to our good friends Liz and Engin from Trevibban Mill Vineyard just outside Padstow who were kind enough to humour us. We bought a small batch of exceptional English Pinot Noir from them, hired the use of their facilities and with the help of winemaking guru Salvatore Leone, we set to work.
We were keen to make something a little different. Something fun and light-hearted. Something that doesn’t take itself too seriously but something made meticulously, with minimal intervention and an unerring focus on quality. We decided to make Cornwall’s first Pét Nat.
Pétillant Naturel – affectionately known as ‘Pét Nat’ – is French for ‘Naturally Sparkling’ and is a way of making sparkling wine that pre-dates the Champagne method. We pressed our whole bunch grapes with care and introduced a little Italian yeast known to be great for making sparkling wine. This clever little organism works in a way that helps preserve the wine naturally meaning that we didn’t need to add any sulphites.
(Side note – purists might raise an eyebrow at us adding yeast rather than relying on just the indigenous yeasts on the skin of the grapes. But our hunch was that those yeasts wouldn’t have enough ooomph to get fermentation going quickly enough and that our Pét Nat would end up being on the wrong side of funky and sour as a consequence. We ran a small test batch of juice without added yeast alongside our Fizzy Bum Bum and the results were… not appealling).
Like all Pét Nats, we bottled our wine before fermentation was complete. As the yeast devoured the last of the natural sugars in the juice, it continued to produce alcohol and carbon dioxide as by-products. In the sealed bottle the carbon dioxide had nowhere to go other than into the wine thereby producing a lovely, gentle fizz.
A super-yeast capable of such wizardry deserves a grand title. Sadly, its name is Bum Bum. Life isn’t always fair. To compensate for this injustice, we honoured our yeasty friend by naming our wine ‘Fizzy Bum Bum’. The fact that it appeals to our puerile sense of humour is purely coincidental. And let’s face it… having called our first wines ‘Jammy Git’ we’re kind of committed to a path where we name our creations with our tongue firmly in cheek.
The paper wrapper has been partly designed as an eye catching and cost effective design to make our new baby impossible to ignore on the shelf, but it also serves an important role in protecting the wine from a little known phenomenon called ‘light strike’. White and rose wines in clear glass are vulnerable to damage caused by UV light and whilst many people may not notice the effect, we wanted to take every precaution with Fizzy Bum Bum. Hopefully also serving to illustrate that it’s possible to take the business of making wine seriously whilst doing so with a light touch and sense of fun.
We love it and we hope you do too. Fizzy Bum Bum is gently sparkling, fresh and youthful with bright strawberry, grapefruit and peach flavours. Unfiltered to retain flavour and a slightly creamy texture, this elegant wine drinks very well on its own but also goes nicely with smoked salmon, shellfish or light canapés. The perfect party wine or even – as it contains less alcohol at just 10% abv – ideal for an indulgent breakfast (Hey! No judgement here!)
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