A late entry but very welcome is the meaty goodness prepared by Ben Gould from Blind Corner wines in Margaret River. Ole Benny boy does things a little differently with his home block wines; biodynamic principles, some ripasso and amarone-style action with his reds, fermenting on skins for his sauv blanc and decided that his chenin parcel could do with life as a sparkling. Noice. Meanwhile, he also has nice hair. Oh, and he decided at the 11th hour that he would enter WISS, which makes him heaps cooler.
See how the animal comes to pieces.
See how the animal is knifed and strung.
Animal, just hanging around. Nice shed.
Couple of snags. Sensitive new age girths. Magical sausages.
Ahh, and the beef and venison biltong! See how it dehydrates into beef chewing gum!
The flaming pit of hell. I mean, the biltong making thing.
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