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Ben Gould’s small-batch organic and 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.
This is wild fermented on skins in two Georgian Qvevri buried underground in the bushland to the East of the vineyard. It rests for 100 days before the free run juice is run through a stainless sieve before flowing directly to the bottling line. There us no acidification or fining and the wine is bottled without sulphur.