Biodynamic. Blind Corner’s compulsively drinkable Nouveau is sourced from a parcel of 20-plus-year-old Quindalup Shiraz vines. The fruit was de-stemmed and sealed inside cement eggs, then fermented at cool temperatures for two weeks (to help trap the fresh fruit flavours and the bright colour). Blind Corner has no dedicated temperature control, so, necessity being the mother of invention and all, Ben Gould placed the eggs inside a sealed shipping container, into which he pumped carbon dioxide captured from his white wine ferments. Once the eggs were ‘cracked’, the grapes were basket-pressed into mature oak barrels for four months. Bottled unfined and unfiltered.