Name: Blind Corner Orange Chard Sem Sauv Chenin 2021/2022
SKU: 16357
Price: 26 AUD
Availability: OutOfStock

The term ‘Orange Wine’ is a colloquial term used mainly in English-speaking countries for a style of wine also known as ‘Skin Contact’ white wine. Modern iterations of this ancient winemaking method can differ somewhat to more traditional examples, but the ethos behind them is still the same.


Orange wine is essentially a wine made from white wine grapes which is made using a method similar to red wine. Once the grapes are harvested, they can be left as whole bunches, berries, or even crushed and then transferred to a vessel to ferment – skins, seeds, and all. The wine then gradually ferments with the skins steeping in the juice in a process called maceration, before being eventually pressed and the skins separated from the juice. This step of maceration can last for hours, days, months and - in some cases - even years!


It may sound like a lazy way to make wine, but there are many reasons why this method is so popular, especially amongst producers of minimal intervention wines. Grape skins contain a plethora of naturally derived preservatives which help protect the wine from spoiling. It’s a bit like when you take a bite into an apple and leave it be for a little while – notice how the inside begins to oxidise and turns brown? 

Fruit skins not only act as a physical barrier, but they also contain a high concentration of organic chemicals such as phenolic compounds, some of which have antioxidant and antimicrobial properties that help to preserve the fruit. Provided that the wine is still handled with care and oxygen exposure is kept to a minimum, this means that fermenting with skins allows for less reliance on common winemaking additives, such as sulphur dioxide, to safeguard against spoilage. Thus, winemakers can often get away with using little to no sulphur in the production of skin-contact wines.


Fermenting on skins also has the potential to introduce larger populations of the indigenous yeasts that live in the vineyards, and on the grapes themselves. This plays a huge role in successful fermentation for winemakers who only use naturally present yeasts (often referred to as ‘spontaneous fermentation’), with different yeasts imparting unique flavours into the finished wine.


In addition to this, fermenting on skins allows the tannins and colour pigments to infuse into the wine, similar to steeping a tea bag in water. This is (yep, you guessed it!) why they are often referred to as Orange wines, as these pigments impart a colour to the resultant wine. They aren’t always an ‘orange’ colour though, and the strength of the colour can vary depending on the length of the maceration and the grape varieties used, though they commonly range from a pale yellow/gold colour to the eponymous copper/amber hue. The skins and seeds also play a vital role in giving the wines a savoury and textural quality, bringing more prominent tannins as well as flavours like citrus peel, sandalwood, dried spices, and sometimes a little nuttiness into the fold.

What is Orange Wine?

Natural, Lo-Fi, Minimal Intervention, Sustainable… these are all terms that you would have heard in relation to wine at some point in the last fifty years. 

Many of the above terms have historically been used interchangeably, without much clarity around what they mean in a concrete sense, and thus many grey areas into what actual practices go on in the vineyard and cellar before the wine lands into your glass.

Here at Blackhearts, we’ve gradually leaned more towards terms like ‘Lo-Fi’ or even ‘Eccentric’ over ‘Natural’ when it comes to wine - as we’ve found the overarching meanings of both lofi and eccentric to be more broadly encompassing of what you may be able to expect in the glass. That said, one thing we’ve learnt over years of trial, error, and a multitude of tastings (it’s a hard life), is that there is no one box that will fit the lot. 

For a long time, Isabelle Legeron - author of ‘Natural Wine’ and founder of the prolific RAW Wine fair - was the go-to for the hardline definition of ‘natural’, outline that “Natural wine is made from grapes that are, at a very minimum, farmed organically or biodynamically, harvested manually and then made without adding/or removing anything during the vinification process. Ideally nothing is added at all but - at most - there might be a dash of S02 at bottling.”

And now, according to the voluntary ‘Vin Méthode Nature’ charter that the French have only recently set out (gotta love their trailblazing bureaucratic proclivities) - grapes must be certified organic, hand-harvested, spontaneously fermented (using natural yeasts found in the vineyard and wine cellar), and made without mechanised intervention (ie reverse osmosis or cross-flow filtration), and only a small amount of sulphur dioxide may be used.

Of course, not everyone has the resources, time, or interest to make wine in this manner - and there are a few folks who would argue that not everyone should. While a winemaker’s cellar practices will fit the Lo-Fi bill, they may only be able to purchase grapes from conventionally farmed vineyards with non-organic or biodynamic practices - leading to some grey areas in definitions.

We’ve got to say though: wines made in line with the practices outlined in the Vin Méthode Nature charter, when done well, can be absolute beauties to behold. You’ll find these sorts of wines from the mid-$30s realm in the Lo-Fi section in the fridge all the way up to those higher priced cuvées sitting on the Premium shelf - so as the old adage goes, you can’t judge a wine by its label. Some sulphur-free wines need a bit more love and care in their storage, and can be an adventure, everchanging in the bottle and even in your wine glass as they open up (which could be said even for those wines which do have sulphur added, to be honest!).

In our range & stores, we’ve made an effort to demystify the differences between these wines somewhat, by creating a symbol-led category system. You may have seen these in store or online, with symbols highlighting which wines are sulphur free, which use skin contact, which are farmed sustainably (whether it be organically or biodynamically), which are vegan, nutty and oxidative, which reds that go great with a chill, or are broadly Lo-Fi.

What is Lofi Wine

Ben and Naomi Gould started their wine journey in hospitality. Naomi surfed and snowboarded around the world, Ben worked behind bars and on farms then his dad bought Deep Woods, a vineyard in Margaret River. When he sold it 10 years later, Ben had already visualised his future as a winegrower and producer.

So he and Naomi lived the van life in Europe visiting vineyards and surf spots as they expanded their understanding of winemaking’s expansive iterations, and clarified their dream set up – old-world techniques, new-world knowledge and more natural expressions.

Based in Quindalup in the Margaret River region, they now have two sites and their own bottling operation (as well as bees, biodynamic veggies and plenty of other side projects).

Who is Blind Corner?

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A blend of Pinot Gris, Sauvignon Blanc, Semillon and Chenin Blanc - all put into one rolling wild ferment to get the party started for you! Textural and tangy, with a fruit basket of tangerine, orange, and subtle watermelon rounded out by a gentle pull of tannin.

Blind Corner Orange Chard Sem Sauv Chenin 2021/2022

Light - Medium

Body

Some may call it natural, others minimum intervention, either way, it’s hands off & maybe even a little eccentric.

Blind Corner Orange *in Colour 2022

$26.00

Out of Stock Online

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