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.