About
Organics, Biodynamics, making wine with no additives...
"Like many people, our journey to wine was through hospitality.
Naomi surfed & snow-boarded around the world and I worked in bars & on farms. I remember how fit I was back then...
One day my Dad bought a vineyard, a proper one, and he asked me to help. Together we built a winery on it with the family. Then 10 years later it sold. Immediately Naomi & I started thinking about our very own vineyard.
If we started something, we wanted our kids to be able to play around in the dirt without us worrying. We wanted them to be able to pick fruit off of the trees and put them straight into their mouths without a care in the world.
A van trip to Europe, touring around every vineyard and surf break we could pack in, opened our eyes to what winemaking could be. We saw that you can use old-world techniques and blend them with new-world knowledge to create more natural wines. I think about that trip every week.
It’s taken a long time to get things right - nurturing new vines & testing techniques. As we’ve grown, we’ve bought another vineyard within the region, now with our own bottling line, allowing us to control more of the process. Although this crazy machine controls us all sometimes.
The extra space has meant we’ve been able to add a Biodynamic vegie garden onto the property to help feed us and others, bee-hives to keep us in honey, and free-range chooks to scratch out the bugs in the vineyard.
We don’t always get things spot on (who does?) but we are are proud to pour our wines to good people, letting them know our steps and mis-steps along the way.
Enjoy.
And leave the world a better place than when you arrived."
Ben & Naomi, Joe & Harry
2026 Blanc
58% Sauvignon Blanc 42% Semillon
Site Information
Sourced solely from the Blind Corner Quindalup vineyard, all certified organic and Biodynamic. Soils are predominantly sand over pea gravel with a granite base.
Winemaking Details
Natural fermentation, no acid additions or fining used. Pressed to tank and a small portion of seasoned barriques. A cold settle overnight before heading to wild ferment and wild malo allows for slightly clearer juice for ferment, keeping the wine fresher without sacrifciing texture Ingredients: Grapes, sulphites.
Vintage Observations
A wet winter followed by a mild, unhurried spring. Even ripening through summer with no major heat spikes. Harvest kicked off mid February and ran through to late March. Slow and steady. Strong Marri blossom kept the birds off (no nets again). Minimal disease pressure. Whites came in with excellent yields and flavour intensity. Reds ripened gradually, coming in just before ex-tropical cyclone Narelle broke the drought. Ferments behaved themselves for once. Wines already showing structure, balance and clarity.
2026 Verde
58% Sauvignon Blanc 42% Semillon
Site Information
Sourced solely from the Blind Corner Quindalup vineyard, all certified organic and Biodynamic. Soils are predominantly sand over pea gravel with a granite base.
Winemaking
Natural fermentation, no acid additons or fining used. CO2 used for carbonation pre bottle Pressed to tank and a small portion of seasoned barriques. A cold settle overnight before heading to wild ferment and wild malo allows for slightly clearer juice for ferment, keeping the wine fresher without sacrifciing texture Ingredients: Grapes, sulphites.
Vintage Observations
A wet winter followed by a mild, unhurried spring. Even ripening through summer with no major heat spikes. Harvest kicked off mid February and ran through to late March. Slow and steady. Strong Marri blossom kept the birds off (no nets again). Minimal disease pressure. Whites came in with excellent yields and flavour intensity. Reds ripened gradually, coming in just before ex-tropical cyclone Narelle broke the drought. Ferments behaved themselves for once. Wines already showing structure, balance and clarity.
2025 Orange
100% Certified Organic and Biodynamic Margaret River Chenin Blanc and Sauvignon Blanc (maybe a smidgeon of others), grown, made, and sold on our family farm.
Skin-contact white wild ferment, some on skins, seasoned oak, concrete egg, stainless steel, no pasteurisation, no fining. Just grapes and a small amount of sulphur.
12.5ish% alc/vol
A skin-fermented, cloudy, yellow/orange-coloured wine that tastes like rainbows and is textured like sun. Slight haze from the lees, looks rustic because it is rustic – in the best possible way.
We start the ferment on skins for a few days and then press to stainless steel, seasoned oak and a concrete egg to finish the rolling wild ferment. It’s like walking through a Moroccan spice market with a bunch of stolen citrus. Orange peel, chamomile tea, ginger root, maybe a bit of rooibos or dried fig.
The skins add tannin twist, but the texture is the main event: chewy, pithy, refreshing but grounded. It finishes dry, with a saline snap that begs for food. There’s this fresh-cut hay and green almond thing that makes you pause and go back for a second sniff. It’s not funky for funk’s sake—it’s alive.
Drink with fermented foods, chargrilled veggies, hard cheeses, fish curry, or whatever's coming out of the pizza oven. If it’s funky or spicy or salty, it’ll probably sing.
Ingredients: organic grapes and a whisper of sulphur to keep it fresh and stable
All our Wines are vegan friendly
2025 Rouge
Classic Tuesday red blend: 100% Certified Organic and Biodynamic Margaret River dry grown Shiraz, Cabernet, and Merlot grown, made, and sold on our family farm.
Foot-crushed, hand-plunged, wild yeast ferment on skins, seasoned oak, no pasteurisation, no fining. Just grapes and a small amount of sulphur.
12.5ish% alc/vol
Some partnerships create a magic that could never be realised alone - bacon and eggs, surf and sunshine, Siegfried and Roy. Shiraz & Cabernet Sauvignon is another match that delivers something greater than the sum of its parts.
Blend the rich upfront flavour and lingering aftertaste of Cabernet, with the silky softness of Shiraz, add a splash of Merlot, and you have a Rouge of super delicious deliciousness.
This smells like stepping into a cabin full of books, spices, and freshly picked blackberries. Dark cherry, blackcurrant, plum skin, and dried herbs—think bay leaf, rosemary, even a little tobacco pouch.
Textured, structured, but not heavy. The tannins are chalky and mouth-filling but not aggressive. It finishes dry, clean, and quietly confident.
Perfect with roast lamb, mushroom risotto, lentil stew, fire-roasted root veg, or a campfire and a good conversation. Wants food—but doesn’t need a white tablecloth.
Ingredients: organic grapes and a whisper of sulphur to keep it fresh and stable
All our wines are Vegan Friendly
2025 Nouveau
100% Certified Organic and Biodynamic dry grown Margaret River Shiraz, grown, made, and sold on our family farm. Nouveau is made to be chilled. Hand-picked, foot-crushed, carbonic maceration, wild yeast ferment on skins, seasoned oak, no pasteurisation, no fining. Just grapes and a small amount of sulphur.
12.5ish% alc/vol
Imagine how sweet you'd feel if you were released from jail early. Now capture that joy in a bottle. This is the Blind Corner Organic Nouveau.
Light, youthful, and unfiltered. Crunchy red cherries, crushed strawberries, raspberry coulis, maybe a whiff of red frog lollies if you’re really paying attention. There’s a cheeky floral lift—rosewater or violets. It smells like a good time before it’s even hit your tongue.
Carbonic maceration keeps it lifted and silky. Smashable doesn’t do it justice—this is irresistible.
Smash it with charcuterie, woodfired pizza, burgers, tacos, or nothing at all. It’s picnic wine, park wine, Tuesday wine. Best enjoyed with loud laughter, fast pours, and a slight chill.
Ingredients: organic grapes and a whisper of sulphur to keep it fresh and stable
All our wines are vegan friendly
(Image: Blind Corner Winery | www.blindcorner.com.au)