Ghost Rock Supernatural Pet Nat 2025

Variety: 54 % Pinot Noir, 46 % Chardonnay
Country, Region: Australia, Tasmania

54 % Pinot Noir, 46 % Chardonnay,  picked on varietal ripeness. This Pet Nat was sourced from our earlier ripening blocks, which maintain lovely acidity when picked early in the harvest. The same blocks are also used to produce some of our best table wines, ensuring this Pet Nat is of the upmost quality, without compromise.

The Pinot Noir and Chardonnay grapes were picked seperately, pressed for juice, and held cold in the winery until ready for their marriage (blending). The Pinot/Chardonnay  juice combination was then warmed up, and allowed to be fermented by our population of wild winery yeast. Just when the ferment starts to slow, we quickly send it to the bottling shed, so that the final leg of fermentation occurs in a sealed bottle. The bubbles then have no where to escape to, except back into the liquid, which creates the delicious fizz in the glass.
11.7 % Alc/Vol; 7.8 g/L TA; 3.3 pH.

’Yeasty goodness and spicy complexity, with loads of fruit layered in between. Marzipan, nashi pear, starwberry, and plum. With just the right amount of fizz, the palate is juicy and inviting. The mouthfeel is electric and refreshing, with a pleasantly rustic edge that adds heaps of character.’ Justin Arnold, Winemaker.

'Overall 2025 was the kind of vintage we dream about, warm days, cool nights and little to no rain during the ripening period. The resulting wines are showing a lovely balance and character consistent with the intense fruit and spice flavours that are a hallmark of our site.' Justin Arnold, Winemaker.

'In ‘01, Cate and Colin Arnold purchased the former Patrick Creek Vineyard planted exclusively to pinot noir in 1989. The vineyards, situated among the patchwork fields of Sassafras to the south and the white sands of the Port Sorell Peninsula to the north, now total 30ha: pinot noir (14 clones) remains the bedrock of the plantings, with other varieties including chardonnay, pinot gris, riesling and sauvignon blanc. Ownership has passed to son Justin and his wife Alicia (who runs the cooking school and cellar door). Justin’s experience in the Yarra Valley (Coldstream Hills), Margaret River (Devil’s Lair) and Napa Valley (Etude) has paid dividends – the business is going from strength to strength, and the capacity of the 100t winery has been tripled. Exports to Japan.' James Halliday, Halliday Wine Companion.

Established in 1999, Ghost Rock came to life when Colin and Cate Arnold purchased the Patrick's Creek vineyard (planted in 1989) at Northdown, just outside Devonport in Northern Tasmania. Here, just a few minutes from where the Spirit of Tasmania ferry docks and but an hour's drive from Cradle Mountain, the vineyards enjoy a maritime climate overlooking Bass Strait, producing immaculately ripened fruit of particular freshness and complexity.

Over the ensuing 20-odd years the Arnold family would continue planting out additional vineyards, substantially with Pinot Noir (and a good dozen different clones at that!), but also with Chardonnay, Riesling, Pinot Gris and a little Sauvignon Blanc. And before they knew it, they had almost single-handedly created the wine region now dubbed Tasmania's Cradle Coast.

In 2017 Colin and Cate's son Justin and his wife Alicia Peardon took over the business and have continued to turn out new and exciting wines, earning 5-star recognition from the Halliday Wine Companion, amongst many other accolades. Justin takes care of the winemaking, having honed his skills at Coldstream Hills, Devil's Lair and at Etude in California's Carneros Creek, whilst Alicia manages the Cellar Door and Eatery.

Today the wines fall into three ranges: the Estate and Single Vineyard wines are self-explanatory, whilst the Supernatural wines make up Ghost Rock's 'Lo-Fi' range. Or as Justin has put it,

'Creativity and deliciousness rule the roost within this portfolio, bound to one rule only; high quality, estate-grown fruit as the source component. The rest is in the imagination and the craft. The range follows a ‘LoFi’ mantra of being wild ferment driven and exclusively unfined/unfiltered/low SO2.'