WA locals: Ben Gould, Vigneron at Blind Corner Wines

Ben Gould, Vigneron at Blind Corner Wines in Quindalup shared about growing up in WA and his passion for winemaking.

You grew up in WA, where your dad bought a vineyard back in 1991 (which he later sold). What inspired you to go down the same path?

I started working in vineyards in 1997. Dad decided to build a winery the next year and hired a winemaker who I worked alongside during harvest. It was exciting. All of your senses are firing during vintage. I was hooked and enrolled at Charles Sturt University in Wagga Wagga to study the art and science of winemaking.

Ben started working in vineyards in 1997. (Image: Dylan Moore)

You travelled around Europe with your wife Naomi visiting as many wine regions and surf breaks as possible. What Old-World techniques did you learn?

It all starts in the vineyard. The vines are the heroes. Keep the vines happy and the soil and surrounds healthy and diverse and the rest follows. We learned to trust in the hard work done in the vineyard and shepherd the wine to express its own sense of place instead of forcing it someplace else. We were inspired to make wines with no additions, but combined with modern knowledge and experience to create top drops that are expressive, vibrant, fault-free and long lived.

“It all starts in the vineyard. The vines are the heroes." (Image: Olive Lipscombe)

Can you put Quindalup in context for us?

We are situated in the north of the region, only four kilometres from Geographe Bay and 14 kilometres or so to the ocean in the West. We have less rainfall than Margaret River town and we have more sunshine through summer. It’s a win-win. More beach days.

What did you love about growing up on a property near Pinjarra?

It was great growing up in the bush, building cubby houses and treehouses, exploring the lake and generally being a ninja. Later, when I moved to Fremantle for high school, I enjoyed fishing off the jetty, squidding and swimming, along with holidays in Dunsborough.

“I enjoyed fishing off the jetty, squidding and swimming, along with holidays in Dunsborough."

In your opinion, what are the best things to do in WA?

Broome, Esperance, Rottnest Island, Ningaloo Reef, the gorges of Karijini, wandering round the old buildings of Fremantle. The beaches really are the best here. I keep the other stuff a secret.

Why do you choose to live where you do?

After all of our travels we have not found a place that equals Margaret River for growing vines so close to amazing beaches. The area is pristine in so many ways. Forests, caves, coastline, amazing produce.

After all of our travels we have not found a place that equals Margaret River for growing vines so close to amazing beaches. (Image: Derek Mcdonald-Lee)

Do you have any favourite spots that you always take out-of-towners to?

The natural spa at Injidup is a great spot for its rugged, natural beauty. It’s a lot of fun to see how many people you can fit in a small shallow rock pool while trying to take Instagram-worthy selfies. We also like to head to Wild Hop Brewing Co. or Beerfarm brewery, Si Vintners for a glass and a yarn on the grass and to Settler’s Tavern for a pint and a burger. Bungalow Social is a favourite evening venue, with great wood-fired pizza and an ever-changing wine list featuring some local legends [like us … ha ha].

What are some quirky things to see and do in Quindalup that aren’t in the guidebooks?

Driving around the farms and seeing the hay bale art. The Bluey and Bingo ones are the best so far and they light them up at night. The Minion ones are good also.

This is wine redefined, from the sea floor to your glass.

Australia is known for its diverse wine regions that produce top drops in droves. We’re home to the best shiraz in the world and some of the coolest oenophile-approved experiences you can find. But this WA venture is taking it to new depths – literally. Welcome to Australia’s first underwater winery.

Underwater wine: how it works

It may be situated among Western Australia’s famed Margaret River wineries, but Subsea Estate doesn’t resemble your typical vineyard. Instead of unfolding across verdant hills, its cellar door can be found off the coast near the town of Augusta, where the Southern and Indian oceans meet.

The winery is hidden underwater off WA’s coast. (Image: Ryan Murphy)

A 20-metre dive below the ocean’s surface, the 413-hectare estate comprises specially crafted wine barrels anchored to the sea floor. It’s an intricately designed production process that is painstakingly adhered to by the team at Subsea, made up of leading wine pioneers from both Australia and abroad. But why? And what is the result?

The technique was first introduced by French company Winereef, which has spent over 17 years perfecting its world-first subsea winemaking operation. The concept posits that the ocean’s current and natural sway stirs the wine and keeps the yeast in suspension, which creates a secondary fermentation process.

Subsea Estate in Augusta, Western Australia

The wine barrels are secured to the sea floor by specialist divers.

Hydrostatic pressure, the weight produced by the water column pressing down on an object due to gravity, allows the yeast to produce flavour notes not available on land.

But it doesn’t stop there, because the ocean’s energy is constantly changing, and each batch produced is completely unique. The wines all have their own character, touched by Mother Nature in a different way and offering the truest expression of each season.

How to experience it for yourself

If you’re intrigued, you’re not the only one. Subsea Estate’s innovative winemaking process has attracted attention from across the country – which is why its cellar door is open to the public seven days a week. And no, you won’t be pairing your wine with a scuba suit.

The Subsea cellar door sits on Augusta Boat Harbour. (Image: Lauren Trickett)

Sitting pretty back on land in Augusta Boat Harbour, Subsea Estate invites guests to sip its one-of-a-kind creations with views of the ocean that nurtured them. While walk-ins are welcome, the best way to explore Subsea’s range is with a guided experience. Join a member of the team for a 90-minute Subsea Estate & Rare Foods Abalone and Wine Tour.

That’s right – not only is Subsea home to some of the world’s most innovative wines, it’s also in one of Australia’s top seaside towns for seafood. Your tour starts in the on-site abalone facility, where you’ll witness firsthand how these premium seafood delicacies are prepared for export. Guests can get up close to the tanks and even hold a live abalone if they wish.

Ocean-stirred wines are paired with fresh abalone. (Image: Lauren Trickett)

From there, you’ll be led to Subsea’s cellar door, where you can watch local fishermen return with their catch across Flinders Bay from the sunny deck. Not only will your host walk you through the entire winemaking process, but you’ll enjoy the results firsthand – paired perfectly with the fresh abalone from earlier.

The details

Subsea Estate is located in the town of Augusta, around a 3.5-hour drive south of Perth. The cellar door is open from Monday to Sunday, 9am–4pm. Bookings for the Subsea Estate & Rare Foods Abalone and Wine Tour are essential. The experience is priced at $89 per person and can accommodate groups of up to 15 people. While the tour allows for up to 1.5 hours, guests are encouraged to linger for as long as they please.

WA locals: Ben Gould, Vigneron at Blind Corner Wines

Ben Gould, Vigneron at Blind Corner Wines in Quindalup shared about growing up in WA and his passion for winemaking.

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This is wine redefined, from the sea floor to your glass.

Underwater wine: how it works

How to experience it for yourself

The details