“Ben and Naomi Gould’s Rouge is a blend of Quindalup Shiraz (45%), Cabernet Sauvignon (44%) and a healthy dollop of Merlot (11%), with less than 60ppm SO2 as the only addition. This year, all the fruit came from the Goulds’ organic- and biodynamic-certified Quindalup vineyard. The site has sandy soils over pea gravel with a granite base.
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. It rested for nine months before blending and bottling. At this price point, Shiraz, Cabernet and Merlot 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.”
Bibendum
“Some partnerships create a magic that could never be realised alone – bacon and eggs, surf and sunshine, Siegfried and Roy. Shiraz & Cabernet Sauvignon is another match that delivers something greater than the sum of its parts. Blend the rich upfront and lingering aftertaste of Cabernet, with the silky softness consistency of Shiraz, add a splash of Merlot, and you have a Rouge of super delicious deliciousness. This blend has been simply foot-crushed, hand-plunged during wild ferment and basket pressed to old oak for some sleepy time. The Cabernet, Shiraz & Merlot are all from from our Quindalup vineyard. Add in a chocolate pudding and you might just get a ménage à quatre of taste that you’re willing to sacrifice your first born for.”
Blind Corner Â
