2016 Blind Corner Cabernet Sauvignon
Made from two blocks of Cabernet from the Quindalup vineyard. The grapes are foot-crushed, hand-plunged during wild fermentation and then basket pressed into old oak barrels, to finish fermentation and mature for 12 months. A portion of the wine is re-fermented on the skins from the Wilyabrup Bernard, which are first air-dried. Another portion is air dried and skin-fermented in its own right. This process creates more intense flavours, that blend to create a unique balance of currant and awesomeness.