Ben and Naomi Gould’s Rouge is a blend of Quindalup Shiraz (60%), Merlot (24%) and a healthy dollop of Cabernet Sauvignon (16%), with less than 60ppm SO2 as the only addition. The lion’s share of the fruit came from the Goulds’ Quindalup vineyard, with the balance from one of their leased blocks in Wilyabrup. The Quindalup site has sandy soils over pea gravel with a granite base, while the Wilyabrup site leans towards coastal sands and loam. As is the Blind Corner way, both sites are certified organic.
The fruit was picked by hand and fermented in open pots. The cap was hand-plunged daily, and the wine was pressed to French barriques after fermentation, where it rested for nine months before blending and bottling. At this price point, Shiraz and Cabernet Sauvignon together deliver something greater than the sum of their parts. This is 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, great-value organic wine.