EATS, DRINKS, EXPERIMENTS & UPDATES
We're super pleased to be heading to Perth this January as part of the State of Wine festival for a masterclass and panel discussion on sustainable, biodynamic and organic wine. Details and tickets below. See you there?
Organic and biodynamics are not just buzz words. These practices are fervently on the rise in Australian winemaking, with many producers transitioning to these methods to nurture their vineyards for future generations. But what do these terms actually mean? This STATE OF WINE, join three of Western Australia’s winemaking trailblazers for a dynamic conversation to cut through the jargon, debunk the myths and get to the heart of what this movement is really all about.
Vanya Cullen & Andy Barrett-Lennard, Cullen Wines
Ben Gould, Blind Corner
David Martin, Stormflower
Emma Farrelly, State Buildings
Where: State Buildings in The Mark
When: January 7, 2022
Time: 4pm – 6pm
Price: $95 per person (Includes a selection of tastings and light snacks)
Waste not, want not. And if you can make a thirst-quencher in the process it's even better. Piquette, Lilipet, Baby Petillant. Made from grape skins that would usually have gone straight to waste, and good, clean Quindalup rainwater. With a little bit of bottle fermentation magic and a mother earth label by local artist Jen Thomas we have a low-alcohol, fruity, adult fizzy drink.
Piquette comes in three flavours: Sauvignon Blanc, Pinot Grigio and everyone's new favourite blend, Chenin Blanc & Shiraz. It's very limited quantities and only available in a mixed 6 pack or mixed dozen.
Ingredients: grapes, rainwater, hope
Ben explains more here:
The Blind Corner Ultimate Three-Cheese Toasty for all seasons, and all occasions.
Serves two, or one with lots of thinking to do.
4 thick slices of sourdough
1/2 cup grated gruyere
1/2 cup grated parmesan
1/2 cup grated mozzarella
Turn the toasty machine on.
Spread butter on one side of each slice of bread.
Mix all the cheeses together and heap onto the un-buttered side of two slices of bread.
Pop the leftover bread on top, butter on the outside.
Whack the whole, trembling lot onto the toasty maker and try to wait until everything has melted and oozed together properly.
Cut in half.
If you want to make it super fancy, add thick slices of ham and homemade pickles, or some softened leek.
The term “natural wine” is not defined nor approved in Australia and beyond, anyone can claim to make “natural wine”.
We attended the first Natural Wine Fair in London in 2011, which evolved in future years to became the Real Wine Fair. Isabelle Legergon MW then put a charter forward in 2012 for the RAW wine fair which we have used as our roadmap:
- The entirety of the domaine from which the grapes are issued must be farmed organically and/or biodynamically.
- Grapes must be hand-harvested.
- No yeasts may be added, except in the case of the second fermentation of sparkling wines, when neutral yeasts may be used.
- No blocked malolactic fermentation.
- No winemaking additives (yeasts, enzymes, vitamins, lysozymes etc) may be used in the cellar except for low levels of sulfites. If you do not add any sulfites whatsoever, we do require analyses ** Please note: no sulphite totals may exceed 70 mg/L regardless of colour or style.
- No ‘heavy-manipulation’ has been carried out using winemaking gadgetry such as reverse osmosis, cryo-extraction, spinning cone, and so forth.
- No sterile filtration or pasteurisation.
- Most of the wines showcased will not have been fined or filtered. If your wine has been fined or filtered, it will be clearly labeled as such.
French Law: Vin Méthode Nature
In Spring 2020, the Syndicat de defense des vin naturels (SVDN) had its rules approved by the French Authorities (INAO). It is currently in a 3 year trial to become a legal definition.
The label , Vin Methode Nature’ is available in two versions, “without added sulphites” and with “<30 mg/l added sulphites”. Members must be certified organic, harvest manually and ferment with natural yeast. No additives (except sulphites as mentioned above) and no “brutal” processing aids during production (e.g. reverse osmosis) are allowed.
So what does this mean for Blind Corner Wines?
Our wines are Certified Organic/Biodynamic, no additives aside from SO2 under 50mg/L, (some at zero), no fining agents, no heavy manipulation, no blocked malolactic, no pasteurisation.
We use non-hand harvesting in some blocks when necessary due to labour, time and price constraints, however our goal has always been to move 100% hand harvesting and 0-30mg/L SO2.
We also make a second label Certified Organic wines under ‘Blindside’ for an online retailer which can occasionally use sterile filtration and organic vegan additions where necessary.