AUSTRALIA WIDE FREE SHIPPING

Blind Corner has no dedicated temperature control, so, necessity being the mother of invention and all, Ben Gould placed the eggs inside a sealed shipping container, into which he pumped carbon dioxide captured from his white wine ferments. Once the eggs were ‘cracked’, the grapes were foot-trodden, left overnight and finally basket-pressed into mature oak barrels for just a few months.

Biodynamic. Blind Corner’s compulsively drinkable Nouveau is sourced from a parcel of 20-plus-year-old Quindalup Shiraz vines. The fruit was de-stemmed and sealed inside cement eggs, then fermented at cool temperatures for two weeks (to help trap the fresh fruit flavours and the bright colour).

This is a juicy and earthy, natty light red that goes down a treat.

Blind Corner’s compulsively drinkable Nouveau is sourced from a parcel of 20-plus-year-old Quindalup Shiraz vines. The fruit went through carbonic maceration at 5°C for two weeks in stainless steel before being crushed by foot and basket-pressed to old barrels for a few months’ maturation. This juicy, earthy, lip-smacking light red goes down a treat.