Log in for prices and ordering

Blind Corner

Barefoot Margaret River from A Biodynamic High-achiever

When we first met, Ben Gould told us “We have no illusions that we’re going to make trophy-winning wines or the best wines in Western Australia,”—a refreshing opening gambit if ever we’ve heard one. He continued, “We’re certainly going to try our very best to make something that’s reflective of where we grow our grapes, and while we don’t always get things spot on, we’re proud to pour our wines to good people.” The name Blind Corner gives you some insight into Gould’s nature as a vigneron. In short, you shouldn’t come here expecting just another Margaret River producer. The organic certification and the pricing should make that clear.

After his father sold the family’s Deep Woods vineyard in Yallingup in 2005, Gould and his wife Naomi put everything on red, choosing to sell their house to fund the purchase of a small four-hectare vineyard at Wilyabrup. While their new patch of dirt was being weaned off irrigation and chemicals, the pair took off to Europe. Before leaving Margaret River, Gould had already developed a strong interest in organic viticulture, a passion that became armour-plated after visiting some of Europe’s more storied regions. Upon his return, Gould took a job at Howard Park Wines while he bootstrapped his fledgling estate together, doing much of the work himself, borrowing what he could and fixing up old, dilapidated equipment that would have been impossible for him to buy new. The first years at Blind Corner proved to be a trial by fire, with Gould not only having to work two jobs but also working leased parcels to supplement his own small yields. 

There’s a core of energy and bohemian spirit running the length of Blind Corner’s eclectic range, making the wines so damn digestible, delicious, unpretentious and easy to drink.

Come 2015; tired of seeing vineyards owned by others but that he had been working organically himself, sold from under him, the Goulds took the plunge on an established 20-hectare vineyard 19km to the northeast, at Quindalup. Surrounded on three sides by the ocean, Gould wasted no time in converting the previously conventional viticulture to organic and biodynamic, while also grafting over portions of established rootstock to varieties such as Aligoté (a Margaret River first) and a Brunello clone of Sangiovese and Pinot Grigio. In 2016 the Wilyabrup vineyard was certified organic and biodynamic, followed by Quindalup in 2017, and, lastly, in 2018 Blind Corner’s Yallingup vineyard joined the ranks.

Despite Gould’s sophistication as a winemaker, the Blind Corner shed is stripped back to the bare essentials. There’s a basket press, a salvaged and refurbished bladder press, simple flowerpot fermenters, a concrete egg and not a skerrick of new wood. His beloved, second-hand bottling machine has seen more vintages than we’ve had hot dinners. The winemaking, too, is simple in its sophistication. Gould is fervently anti-manipulation, so save for a little sulphur at bottling, he’s happy to leave the other possible 57 legal additions to his neighbours near and far. The region’s infamous mobile concentrators have no place in this little corner of Margaret River. Refreshingly, where most would add acid to tighten up their Chardonnay, Gould uses Aligoté, a variety that holds its freshness under the Margaret River sun. 

It’s hard not to write about this producer without mentioning the outstanding value on offer, even if there is so much more to mention about this excellent Margaret River progressive. There’s also a core of energy and bohemian spirit running the length of Blind Corner’s eclectic range, making the wines so damn digestible, delicious, unpretentious and easy to drink. You can almost taste the passion of down-to-earth, talented growers living out their dream.

Currently Available

Blind Corner Ørange In Colour 2023

Blind Corner Ørange In Colour 2023

We never get tired of beating the drum for this thoughtful producer. It’s difficult to talk about Blind Corner without mentioning the outstanding value, even if there is much more to say about this progressive Margaret River producer. An unshakeable core of energy and bohemian spirit runs the length of Ben and Naomi Gould’s eclectic range. In these unpretentious, delicious wines you can taste the passion of down-to-earth, talented growers living their dream. In an exciting development, fruit for this year’s Ørange In Colour was sourced entirely from Ben and Naomi’s Quindalup vineyard (or ‘home’, as they call it). It’s a certified organic and biodynamic site, with typical soils of sand over pea gravel on a granite base. This year’s blend is 80% Chenin Blanc and 20% Chardonnay. Hand-harvested fruit fermented wild on skins, with plunging by hand for the first few days before pressing to tank and barrique. The wine went through full malolactic conversion. From another great vintage for the region, the 2023 is an expressive and flavourful wine with lip-smacking intensity and juicy appeal. 

Blind Corner Ørange In Colour 2023
Blind Corner Quindalup Cabernet 2021

Blind Corner Quindalup Cabernet 2021

Biodynamic. Employing elements of appassimento—inspired by the wines of Valpolicella—this is a fascinating Cabernet, totally different to anything we know of on the market. It comes from two blocks in the Blind Corner Quindalup vineyard where the soils are sand over pea gravel with a granite base.  The fruit was fermented naturally with no acid additions or fining used. Maturation occurred in mature oak. A portion of the ferment was first air-dried before fermentation (appassimento)—a process intended to simultaneously soften and lengthen the wine’s tannic frame while adding layers of flavour complexity.

It’s a sappy, spicy, nettle and wild berry-noted, complex (and natty-styled) Cabernet from left field!

Blind Corner Quindalup Cabernet 2021
Blind Corner Quindalup Petillant 2022

Blind Corner Quindalup Petillant 2022

Crafted from Chenin Blanc and a dash of Shiraz, this delicious, pink-tinged addition to the genre is everything you want and need from a completely naturally grown, made and bottled fizz with no additions whatsoever. The pressings portion of the Blind Corner Quindalup Chenin Blanc was wild-fermented in barrels, with a frozen bucket of Shiraz juice was added for good measure. Once very close to dry, more Shiraz juice was added, the barrels were blended and the wine completed its ferment in bottle. Generous and sweet-fruited with a pastel colour, it’s made for spring and summer time drinking.

Generous and sweet-fruited with a pastel colour, it’s made for spring and summer time drinking.

Blind Corner Quindalup Petillant 2022
Blind Corner Quindalup Nouveau 2022

Blind Corner Quindalup Nouveau 2022

Biodynamic. Blind Corner’s compulsively drinkable Nouveau is sourced from a parcel of 20-plus-year-old Quindalup Shiraz vines. The fruit went through carbonic maceration at 5 degrees for two weeks in stainless steel before being crushed by foot and basket pressed to old barrels for a few months maturation. This is a juicy and earthy, natty light red that goes down a treat. Get yourself a bottle and drink it chilled.

This is a juicy and earthy, natty light red that goes down a treat. Get yourself a bottle and drink it chilled.

Blind Corner Quindalup Nouveau 2022
Blind Corner Quindalup Sangiovese 2022

Blind Corner Quindalup Sangiovese 2022

Ben Gould’s experience in Italy is writ large at Blind Corner—the ancient techniques of ramato, ripasso and appassimento are prominent features across the range. Lamenting the lack of quality material available in WA, Gould shipped over some cuttings of the respected Brunello clone of Sangiovese, which today makes up eight rows in his biodynamic Quindalup vineyard. Capitalizing on the merits of this young-vine fruit, at this stage Gould is aiming for an easy-drinking, succulent rosso—something delicious and authentically tangy to wash down that pizza or BBQ. The grapes were all foot-crushed or hand-plunged and then basket-pressed into old oak. The wine was bottled unfiltered after nine months. It’s a deliciously expressive, jubey red loaded with sweet cherry fruit and a spicy, peppery close. Gold.

Capitalizing on the merits of this young-vine fruit, at this stage Gould is aiming for an easy-drinking, succulent rosso—something delicious and authentically tangy to wash down that pizza or BBQ. The grapes were all foot-crushed or hand-plunged and then basket-pressed into old oak. The wine was bottled unfiltered after nine months. It’s a deliciously expressive, jubey red loaded with sweet cherry fruit and a spicy, peppery close. Gold.

Blind Corner Quindalup Sangiovese 2022
Blind Corner Quindalup Chenin Blanc 2020

Blind Corner Quindalup Chenin Blanc 2020

Ben Gould’s small-batch biodynamic Chenin is sourced from the Blind Corner Quindalup vineyard in the famed Margaret River wine region. Soils are predominantly sand over pea gravel with a granite base. Whole bunch pressed, the lion’s share of the blend was wild fermented in old oak barrels, with a small portion was fermented in concrete eggs to add some background texture and upfront flavour. Hailed by Stellar Magazine's Mike Bennie as "legendary juice", this Chenin Blanc delivers a soft-tasting wine with a hint of citrus to bring some extra character to the story. Splash some into a goblet and pair with a feast fit for a king. Or, just enjoy with a parcel from the local fish n' chippery.

Hailed by Stellar Magazine's Mike Bennie as "legendary juice", this Chenin Blanc delivers a soft-tasting wine with a hint of citrus to bring some extra character to the story. Splash some into a goblet and pair with a feast fit for a king. Or, just enjoy with a parcel from the local fish n' chippery.

“So much on offer straight away: lime, smoke, toast, ginger, honey, orange peel. It has a very soft palate, mellow, with a touch of mushroom and sugar sprinkle. Great length, lots of interest. I also get a cool papaya feel, that kind of sweet-umami-salty combination. Something a little different and intriguing.”
92 points, Kasia Sobiesiak, The Wine Front
Blind Corner Quindalup Chenin Blanc 2020
Show All

“Ben and Naomi Gould are the dynamic duo behind this biodynamically farmed enterprise, created in ’05 when they owned a site in Wilyabrup. Realising a larger vineyard was needed, they bought a property at Quindalup in ’14. Working to create the harmonious ecosystem of today, they encourage native species back onto the land, and gaps between the vines are planted with native flora or transplanted evergreen shrubs to encourage diversity. They are constantly experimenting (they have two Georgian qvevri buried onsite in bushland), achieving, failing, learning, and achieving again. They have chooks roaming the vineyard, bees for pollination and honey, and everything is about a holistic approach.”
★★★★ Halliday Wine Companion

Country

Australia

Primary Region

Margaret River, Western Australia

People

Winemaker: Ben Gould

Availability

VIC, ACT, QLD

While you're here