In the June issue of the Review of Washington Wines, I reviewed some sparking - "frizante" - wines from Foundry Vineyards "Pét-Nat Project." In the July issue, there will be two Pét-Nats from Grosgrain Vineyards. Is this the start of a new trend? First, what is Pét-Nat?

Pétillant Naturel - "Pét-Nat" for short - wines are bottled before completing the first fermentation, allowing carbon dioxide to be produced by the natural sugars in the grapes. This is the "méthode ancestral" used in the Limoux region of France. This is unlike the Champenoise method in which a secondary fermentation takes place with the addition of yeast and sugar. Also unlike Champagne, Pét-Nar not disgorged and may or not be filtered upon completion of fermentation. Pét-Nats are usually sealed with crown caps, like those used for cider. 

Because they do not produce as much dissolved carbon dioxide, Pét-Nats are not as bubbly as methode Champenoise sparkling wines. Hence, they are called "pétillant," or frizante. They can be very enjoyable wines, slightly frothy, especially suitable for summer. 

The Foundry Vineyards "Pét Project" is the creative endeavor of winemaker Jay Anderson. It is comprised of three Pét-Nats: the 2018 Grüner Veltliner from the Soluna Vineyard in the Columbia Gorge, the 2018 Pinot Gris Rosé from the same vineyard, and the 2018 Roussanne from the Conley Vineyard. See the June issue of the Review of Washington wines for reviews.

Grosgrain Vineyards is a new winery owned by Matt and Kelly Austin and is located on Half Acre Lane, off the Old Milton Highway. They make two Pét-Nats:

2018 Grosgrain Vineyards "Pet-Nat" Chenin Blanc, Yakima Valley, Willard Farms ($26) - From a vineyard planted in 1980, this features a gold color, frothy bubbles and floral aromas. The flavors are bright, fresh and resonant, with notes of saline minerals and brioche, followed by a bone dry (no dosage) finish. 18.5/20 points.

2018 Grosgrain Vineyards "Pet-Nat" Lemberger, Red Mountain, Kiona Vineyard ($26) - From old vines (planted 1976) this displays a copper rosé color, frothy bubbles and aromas of berries, cherries, tangerine and a lively mouth feel, with the CO2 tingling the palate along with notes of grape skin, peach stone and minerals. 18.5/20 points.

Full reviews of the above two wines to be in the July issue of the Review of Washington Wines.

For comparison, I picked up a bottle of Cremant de Limoux, made by the methode ancestral method (see above) at the Thief Bottle Shop in Walla Walla for $28. It was capped with a harnessed cork, like Champagne, but it uncorked with a whoosh instead of a pop, indicating less carbon dioxide than in a Champagne. Here are my notes.

Michèle Capedepon Cremant de Limoux, Brut - Lemon gold colored, this possesses light streaming bubbles and intriguing aromas of pear, peach, citrus, hazelnut, wildflowers and a hint of clover. The flavors are well delineated and extracted, with notes of peach stone, pear skin, lemon zest and a touch of creme fraiche, followed by a dry true Brut finish. 18.5/20 points.