Overview of the Wine
Donkey & Goat Winery is owned and operated by Jared & Tracey Brandt in Berkeley, California. They make “natural wines” which is a term that covers both the vineyard and the cellar. That is what distinguishes natural wine– the extension of natural farming philosophies that drive the practices for sustainable, natural & biodynamic farming into the cellar.
Their wines are made from sustainably (or more) farmed vineyards in the Sierra Nevada, Mendocino and Napa. In the cellar nothing is removed and nothing is added save minimal effective sulphur. Sulphur is a contentious issue in the natural wine world. They have made wines with zero sulphur added but in general they do use minimum effective sulphur. Or they use as little as possible and their levels going into bottle fall within the predominant guideline for natural wines in Europe. Their wines are bottled without stabilization, fining or filtration. While not required, they include the ingredient list on their label which is remarkably short: grapes and minimal sulphur. They have made their wines in this manner since they created Donkey & Goat in 2004 and will continue to do so until they stop.
Pet Nat, short for pétillant naturel, can be made from any grape variety (theirs is Chardonnay) and is a simpler and ancient way to make sparkling wine. In its purest form the ingredients are limited to grapes. After spontaneous fermentation begins, but before it is complete, the wine is bottled where fermentation continues creating delicious bubbles. They made the first Lily’s in 2011 and seven years later it remains the go to wine for brunch, lunch, picnics and beach days. It is a sipper made for al fresco dining, preferably with your shoes off.
Grape / Blend
Winemaker's Tasting Notes
Appellation: Anderson Valley
An aromatic explosion of orchard fruit and floral notes immediately grabs attention. With air more earthy notes, bright citrus fruit and a touch of spiciness develop. This wine is extremely gulpable, with silky texture and a touch of sweetness that is nicely supported by a backbone of acidity.
Age: Planted 1981
Elevation: 250 ft.
Soil: Ornbaun-Zeni loam w/ clay base
Harvested: September 15, 2019
Pressed: September 16, 2019
Fermentations: Wild yeasts & bacteria in stainless
Barrel aging: n/a
Bottled: October 8, 2019
Disgorged: March-April 22, 2020
Production: 465 cases
Release date: Summer 2020
Product size: 750ml