“Everything we do is done on the smell of an oily rag”, says Ben Gould, owner, manager, and winegrower at Blind Corner in Wilyabrup, Margaret River, WA.Since establishing Blind Corner in 2005, Ben has made his wines on a strictly ‘needs must’ basis. Having returned from Europe, travelling and working with his wife, Naomi, in all of that continents major winegrowing regions, the cash flow wasn’t there to support a major operation from the get go, and so practicality and pragmatism dictated the tempo. As a result, the wines of Blind Corner are exceptionally interesting, and could easily fit under the loosely defined ‘natural wine’ umbrella.“We were making natural wines just because we couldn’t afford any of the yeasts, acids, or tannins”, says Ben about the ready-to-go gap fillers that some winemakers use, “and a lot of it was also a bit of neglect, because I just couldn’t be here all the time. I had to earn enough money just to live and support my family”.
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THE TERROIR
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THE VEGETAL
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IN THE VINEYARD
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IN THE CELLAR
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