2017 Fish Sauce Pet Nat | Fausse Piste | Winestyr
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2017 Fish Sauce Pet Nat

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Appellation: Eola-Amity Hills AVA

By: Fausse Piste

In: Portland, OR

750mL / 12.0% ABV

Winestyr Review

This is a delicious semi-sparkling natural wine made by the Méthode Ancestral or Petillant Naturel technique under which the fermentation is stopped short of completion and the wine is bottled. The wine undergoes a secondary fermentation in the bottle which creates the bubbles. Though not as bubbly or elegant as traditional sparkling wine, this expression is beautifully floral and refreshing, with bright mineral notes, a wild and spicy note, and a salinity on the finish that makes this wine a perfect pairing with anything from the ocean. A tremendous food wine, don't let the less-than-pretentious name fool you, this is a serious wine made in a cutting edge, increasingly trendy style. 100% Muscat Blanc á Petits Grains. 380 cases produced.

What We Love

  • Semi-sparkling
  • Made using the Petillant Naturel technique
  • Great pairing with anything from the ocean

This is a very interesting semi-sparkling natural wine that is great for pairing with foods from the ocean.


"Born and raised amongst the uncanny bounty of the wilds of the Pacific Northwest, I found myself with little choice but to explore and create with what what life here provides. Although I am a cook by heart and trade, a series of events in 2008 led me, almost by accident, to switch to crafting wines. From the beginning, my wines have been driven by locale, climate, and cuisine, while also rooted in the traditions of the historic homeland of my profession, the Rhone Valley. I hope the wines of Fausse Piste find your table, joined by friends, family, and the bounty of the land wherever you may be." - Jesse Skiles


Fausse Piste crafts wines with Rhone varietals from across the Pacific Northwest. Proprietor and winemaker, Jesse Skiles, believes in making authentic wines that are true to the vineyard, region, and climate, while never lowering his standards of production in the cellar and in the vineyards we work with. A chef by trade, Jesse fell into winemaking somewhat by accident in 2008 and the rest, as they say, is history. His resulting creations are unmanipulated, food-friendly, natural wines with balance, reflective of both the terroir and the vintage, and we're excited to share them with you.

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