Blind Corner Wilyabrup Bernard 2017

Taking its cue from Valpolicella's Amarone, Gould handpicks his fruit and air-dries the bunches prior to fermentation. This, he finds, not only intensifies the flavours of the fruit, and gives it a more potent edge, but also softens and lengthens the wine's tannins. The grapes are then foot-crushed, hand-plunged during wild-fermentation, and basket pressed into mature French oak barrels. There the blend matures for 12 months before being bottled without any fining.