Blind Corner Rouge

Whatever you think this price should get you, this easy, juicy red should raise your expectations. Vivid primary notes, high-toned fragrance and seamless texture is the name of the game here, with organic and biodynamic credentials thrown in as a bonus. The Goulds Rouge is a blend of Quindalup Shiraz (44%), Merlot (43%) and a smidge of Cabernet Sauvignon (13%), with less than 60ppm SO2 as the only addition. In the main, the fruit was drawn from 20+-year-old vines, all handpicked, foot crushed and wild-fermented in large open fermenters. The fruit was then basket-pressed to old oak for nine months before blending and bottling.

At this price point, Shiraz and Cabernet Sauvignon is a match that can deliver something greater than the sum of its parts, something not lost on Ben Gould, who takes the rich upfront flavour and lingering aftertaste of Margaret River Cabernet, weaves in the silky spice of Shiraz, and adds a splash of vibrant plummy Merlot, to create this delicious organic value.