Notes provided by Blind Corner
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.
If someone calls it rosé, slap a glass in their hand and set them straight. This is Petillant.