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Crafted from Chenin Blanc and a dash of Shiraz (and this year a little Semillon and Cabernet Sauvignon to balance it all out), this delicious, pink-tinged addition to the genre is everything you want and need from a completely naturally grown, made and bottled fizz with no additions whatsoever.
The pressings portion of the Blind Corner Quindalup Chenin Blanc (75%) was wild-fermented in barrels, and a frozen bucket of Shiraz juice is added for good measure. Once very close to dry, the Semillon and Cabernet were added to the blend and the wine completed its ferment in bottle.