Quinta do Javali “Pét-Nat”
DOURO, PORTUGAL | 2023
Rarely will you see me promote many pet-nats, but Quinta do Javali’s “Pét-Nat” is an electrifying example of how tradition and natural winemaking can collide with serious precision. This wine’s fruit hails from the western parcel of the famous Clos Fonte do Santo vineyard located in the high-altitude village of Ervedosa do Douro. Here, vines are about 20 years old and grow on steep, northeast-facing slopes composed of schist soils on this beautiful amphitheater estate. As with all of Javali’s vineyards, this site is farmed biodynamically by hand and planted to a traditional Douro field blend of indigenous Portuguese grapes such as Tinta Roriz, Tinta Barroca and Touriga Franca which can all be found in this wine.
Behind the quinta is António Mendes Sr., a vibrant and young personality whose charm is reflected in his wines. When he visited Le Midi last year, we were struck by his hands-on approach, his deep respect for nature, and his humility. From biodynamic farming to bottling, Mendes personally oversees each step of the process, and yet, his wines remain remarkably accessible in price. This is proof that excellence doesn’t have to be exclusive! This Pét-Nat is a lively ambassador for the “New Douro” where ancient winemaking meets a new wave of modern flare.
This wine is made in the méthode ancestrale where the wine finishes primary fermentation in the bottle to provide the bubbles. This gives it a natural effervescence and expressive personality built to be consumed immedately. Expect bold red fruit on the nose, mineral notes from the schist terroir, and a dry, zippy acidity that cuts through like a knife. Its raspberry-pink hue, foamy mousse on opening, and energetic pétillance make it a real joy to drink, while remaining beautifully balanced, clean, and complex. We love it because it is definitively not funky, which we deeply appreciate in a natural wine. It’s a reminder that natural winemaking doesn’t mean compromising on quality or drinkability. You just have to know what you’re doing and not cut corners in the process! Pair this bubbly bottle with cured meat boards or mezze, and be careful when opening it as pet-nats notoriously love to release lots of foam upon popping.