Ben Gould’s affinity with all things Italian is plain to see. Not only is the Goulds’ Wilyabrup vineyard in Margaret River home to plantings of Sangiovese (Brunello clone cuttings shipped by Ben) and Pinot Grigio, but the Blind Corner range includes wines made using the ancient techniques of ramato, ripasso and appassimento. Ben’s winemaking experience in the country way back when obviously made a lasting impression!

Only eight rows of dry-grown Sangiovese are planted in the 30-hectare (18 under vine), organic- and biodynamic-certified Wilyabrup vineyard, which lies on the coastal flats just four kilometres from the Indian Ocean. The soils are stony with layers of pea gravel and sand over a hard granite base. The fruit is destemmed and crushed by foot in open pot fermenters. Plunging takes place once a day for six days before the wine is pressed to seasoned oak, where it rests for 12 months before bottling. It’s a deliciously expressive, jubey red wine loaded with sweet cherry fruit and a spicy, peppery close.