Yet another delicious sparkling wine from the Gould family’s Blind Corner stable. Grown on Blind Corner’s Quindalup vineyard (certified organic and biodynamic), this crémant is made from a single block of Chenin Blanc, picked by hand and pressed as whole bunches to barrel. The wine is then transferred to bottle with 20 to 24 g/L of residual sugar remaining and allowed to finish its fermentation to dryness. After 18 months on lees, the wine is riddled and disgorged on-site by hand. It’s a nitrous oxide of sparkling wine and an ultimate poolside, beachside, street-side treat.