Ambrosia Nat (pet nat) – yume (750ml)


This year, we wanted to make something that was fresh and fun but still a tiny bit serious, the kind of drink you could settle in with on a cold winter’s night or just as easily drink with a picnic in the park.

Enter Ambrosia Nat. Yate honey from Needilup, Merlot from Albany, Cabernet Franc from Mount Barker and rainwater from Pemberton are blended and fermented in old hogsheads to create a marriage of these two styles that is delicate yet bold. It tastes just like fresh strawberry juice.

In stock (can be backordered)

Ambrosia Nat (pet nat) – yume (750ml)

When yume was started in 2016, part of the dream was to work collaboratively with producers towards improved farming outcomes in order to not only restore or improve vineyard health, but also to better tell a story of time and place.


Bottled with 10g/L of residual sugar for spritz.

Apiculture by Pemberton Honey, viticulture by Oranje Tractor Farm and Express Winemakers, made by Lou.

9.5%. 750mL.


Product of Australia
No additions in winemaking, no fining or filtration.

Varietal: Traditional
Flavour: N/A
ABV: 9.5%
Volume: 750ml
Standard Drinks: 5.6

Weight 1.5 kg
Dimensions 30 × 10 × 10 cm




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Before there was wine, there was ambrosia. Archaeological evidence from China reveals that the oldest (known) alcoholic beverage consumed by humans was made from honey, rice and fruits over 9,000 years ago. Inspiration comes from the Ancient Greeks in naming this drink “ambrosia”. Ambrosia is distinguished from mead as mead is traditionally made with the addition of beer yeast, whereas yume ambrosia is made with naturally occurring yeast in the honey or botanical additions, in keeping with the Greek tradition. Revered as a drink fit for the gods, ambrosia was thought to bestow strength and wisdom on those who drank it. yume are working with monovarietal or single site honeys to convey a sense of WA’s distinctive terroir. Each of the beekeepers that we work with are migratory, moving their hives according to the season and available resources. Many of the endemic species that the bees forage are located in remote areas, largely untouched since European occupation, featuring trees older than a human lifespan. Honey’s inherent properties are derived from the sub-climate, soils, and topography in which it is produced and seasonal and year to year variation, which are translated through the flavours and aromas of the ambrosias.
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