Blind Corner Wilyabrup Field Blend Shiraz Viognier 2017 (6 Bottles) Margaret River

$224.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

Shiraz-Viognier by another name. Blind Corner’s Field Blend is drawn from a single block of 25-year-old dry-grown Shiraz with one row of Viognier, rooted in the gravel, granite-rich soil of Blind Corner’s Wilyabrup vineyard, certified organic and biodynamic in 2016. When harvested, the single row of Viognier is handpicked separately and sandwiched evenly between the picking bins of Shiraz.

The grapes are foot-crushed in small, half-tonne ferments and hand-plunged up to three times a day. Before ferment is complete, the wine is gently basket pressed to seasoned French oak for ten months. It is then settled out in tank prior to bottling, where it goes to bottle with only minimal sulphites added, maturing for nine months before release.

“… shiraz, again, but this time bolstered with a small addition of viognier. The resulting wine is smooth, supple and fragrant. It’s slick with fleshy cherry and plummy flavours and a lift of light stone-fruit character assumed from the white grape inclusion. It defies many of the dry red shiraz renditions common in Margaret River.” Mike Bennie, Australian Gourmet Traveller

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About Us

“Organics, Biodynamics, making wine with no additives… Like many people, our journey to wine was through hospitality. Naomi surfed & snow-boarded around the world and I worked in bars & on farms. I remember how fit I was back then…

One day my Dad bought a vineyard, a proper one, and he asked me to help. Together we built a winery on it with the family. Then 10 years later it sold. Immediately Naomi & I started thinking about our very own vineyard.

If we started something, we wanted our kids to be able to play around in the dirt without us worrying. We wanted them to be able to pick fruit off of the trees and put them straight into their mouths without a care in the world.

A van trip to Europe, touring around every vineyard and surf break we could pack in, opened our eyes to what winemaking could be. We saw that you can use old-world techniques and blend them with new-world knowledge to create more natural wines. I think about that trip every week.

It’s taken a long time to get things right – nurturing new vines & testing techniques.

As we’ve grown, we’ve bought another vineyard within the region, now with our own bottling line, allowing us control more of the process. Although this crazy machine controls us all sometimes

The extra space has meant we’ve been able to add a Biodynamic vegie garden onto the property to help feed us and others, Bee-hives to keep us in honey, and free-range chooks to scratch out the bugs in the vineyard.

We don’t always get things spot on (who does?)

But we are are proud to pour our wines to good people, letting them know our steps and mis-steps along the way.

Enjoy. And leave the world a better place than when you arrived.

Ben & Naomi, Joe & Harry. + Simon, Paul, Al, Mark, Pippie, Hippie chicks and Winston”

Fine Wine Cellars

On the one hand, our role as a merchant of all things wine & spirits could not be simpler. We aim to source the most delicious, the most authentic, and the highest quality products possible from Australia and around the world in order to offer them to our clients. We live or die by how well we perform this task. Of course things are rarely as simple or as easy as they seem. Hunting for wines & spirits is no different. Apart from the months spent travelling, countless days and evenings spent tasting and the outrageous wine expenditure in the name of ‘research’, sourcing quality wine and spirits requires expertise and experience. Understanding the potential of a producer and their products is much more than just a slurp and a spit.