Like unicorn tears filtered through weaves of angel hair, this Petillant might be hard to make, but the results are what myths are made of. Sweet in taste and pastel in colour, it makes a hot day cool and a cool day life at the beach.
First, we pick Chenin grapes from the Quindalup vineyard and wild-ferment them barrels. Then we freeze a bucket of Shiraz juice for good measure as well. Once dry, or really really close, we immediately add more juice, blend the barrels and bottle. This way the wine keeps fermenting, but finishes in bottle, trapping the CO2 trying to escape and making it bubbly.
The resultant wine is pink, super-fresh, bubbly & slightly cloudy. – Blind Corner
