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Full mouth feel
with no added sugar or colour
fermented with wild yeasts and matured in fine French oak (mostly seasoned) for 18–22 months
or creamy poultry dishes
and stone fruit aromas
Blind Corner Cabernet liqueurs Full mouth feelMade from two blocks of Cabernet from the Quindalup vineyard, we foot crush the grapes, hand plunge them during wild fermentation and then basket press the result into old oak barrels, to finish fermentation and mature for 12 months. 10% of the wine is done 'ripasso'. This means some grapes here are first air dried into raisins before fermentation then, during fermentation, the skins are re passed through the blend for good measure. This process
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