Description
Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.
The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.
Campbell Mattinson on Bindi “The Bindi farm spans 170ha but only 7ha is planted to vines. This simple fact is an insight into the care and respect the Dhillon family has for its land, its heritage and its future. There are only 2 varieties planted (pinot noir and chardonnay) on the home vineyard, with both long-established for their stellar quality. Bindi is without question among a select few at the top echelon of Australian wine and essentially has been ever since its 1988 plantings first hit their straps.“
Michael Dhillon – Halliday’s Winemaker of the Year 2022
About this wine from the winemaker: “This wine is dedicated to Kostas Rind, a Lithuanian sage who epitomised wisdom and humility. From 1958, at Ballarat Grammar School, Kostas mentored Bill Darshan Singh Dhillon and later introduced him to the culture and celebration of fine wine. It was Kostas who foresaw that Bill would work on the land. The first Bindi wine, 1991 Chardonnay was a tribute to Kostas and this wine, from the same volcanic and Ordovician soils planted in 1988, continues that acknowledgement.”
“This is a very fine Kostas Rind, coming from the volcanic soils over clay on the lower Bindi Chardonnay plantings from 1988. Destemmed berries go into the press and the juice is taken straight from the tray into the barrels, around 30% of which are new small French oak. The fermentation occurs without yeast addition and the wine remains on all lees for ten months until just prior to bottling.
“The 2023 is very fine and pure, with a vibrant lemon/grapefruit brightness complimented by almond meal, white flowers and stone fruit kernel. The palate is vibrant, intense, focused, driven, chalky and very long. It will improve for six plus years and live well beyond.” Michael Dhillon.
Review for 2022 .. 96 points, Jane Faulkner, Halliday Wine Companion “Wonderful detail and energy but, most importantly, a fabulous drink. It’s a delicious combo of stone fruit and citrus, flint and funk, a slip of creamy lees and spicy oak, energising acidity, and everything working in tandem. Love it.”
RRP $79 Our Special Price $69.99 – very limited
Reviews
There are no reviews yet.