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Konpira Maru COX Pet Nat 2021 750ml

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Konpira Maru COX Pet Nat 

Size: 750ml

Vintage: 2022

Varietal: 25% Pink lady Apples, 25% Red Delicious Apples, 50% Skin Contact Verdelho

APV: 9%

Clousure: Crown Seal

Region: Stranthorpe, QLD

From the Winery: 

We wish we could put this hybrid pet nat down to years of tortuous trials. Blood, sweat and tears and all that. But in reality in 2019 we did a 200 bottle trial run of Cider and Verdelho because we would get the odd apple in our bins of Verdelho from Coxys vineyard/orchard. We liked it, so this year we did 2 larger batches.


This is batch number two which sees 50% skin contact Verdelho harmoniously blend with 25% Pink Lady apple and 25% Red Delicious apple. This is upping the vinous component from 30% to to 50%, it also spent an additional 8 months on lees for added depth, concentration and some more secondary characters. The result is more serious and layered. Really bloody tasty stuff.


Apples came in at the end of the season this year and given the lowering temperature crawled its way through ferment. Given the freshness of the two apple varieties we felt like it could do with a bit more texture and depth. During the first half of ferment we added 40% of our La Douche Tropicale skin contact Verdelho to flesh it out a bit and add some structure. Bottled at roughly 12g/l and then left in bottle for 12 months. Disgorged and topped with more Verdelho, capped, cleaned, labelled and boxed for your drinking pleasure. Spent an additional 3 months in bottle prior to release.

Could not be happier with this. Looking at the first and second edition side by side is a great exercise with this particular edition eclipsing the first release on complexity and interest. Fruit seems riper here, more apple pie than fresh fruit with hints of pastry, baking spice and citrus peel. More weight and depth from time on lees, more texture and grip from the higher Verdelho addition. Delicate carbonation from extended ageing.

Still fresh and vibrant, just a lot more going on. Best served with salt baked celeriac with pickled fennel.

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