The 2023 Blind Corner Sangiovese is a vibrant and characterful expression of this classic Italian variety, grown in Margaret River and crafted with a certified organic and biodynamic philosophy. Made from a tiny planting of Brunello clones and handled with minimal intervention — including foot crushing, wild fermentation and maturation in seasoned oak — it reflects both purity of fruit and a natural, site-driven style. The nose is bright and lifted, showing sour cherry, wild strawberry and red plum layered with dried herbs, spice and a subtle earthy nuance. There is a distinctive savoury edge, with hints of blood orange, amaro-like bitterness and dusty earth adding complexity and an unmistakably Italian feel.
On the palate, it is medium-bodied with fine, slightly chewy tannins and lively acidity — classic hallmarks of Sangiovese. The fruit profile is vibrant and “crunchy,” centred on red berries and cherry, supported by herbal, savoury and lightly bitter notes. The structure is energetic and food-friendly, leading to a long, dry and persistent finish with a gently peppery edge.
Ben’s Recommendation:
At Wine More Cellars, this is a fantastic modern Australian take on Sangiovese — fresh, vibrant and full of personality. Compared to classic Tuscan styles, it’s a little brighter and more immediately approachable, while still retaining the variety’s signature acidity and savoury complexity. It’s incredibly versatile at the table and shines with food. Enjoy now or over the next 6–8 years. Perfect with pasta, pizza, charcuterie or anything tomato-based, as well as grilled meats and herb-driven dishes.
