Notes for Bindi Block 5 2016 by winemaker Michael Dhillon “A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being destemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine will spend 15 months in French barrels, of which 35% are new, and bottling will take place in early June. This wine has pure red fruits with a hedonistic mix of spice, earth and creamy fragrance. There is a convincing volume of complexity lurking inside what is still a relatively closed nose. The palate is strong, harmonious and deliciously chewy and very long. Five years will allow this wine to relax a little and build further texture and complexity and it will live well for over a decade.”
Note Stock due September 2017
One of Australia’s truly iconic producers. Those who love wine know and seek out Bindi’s pristine and pure Chardonnays and elegant and finely structured Pinots Noir. All wines are Estate grown at the beautiful Macedon vineyard. These wines fall into the ‘purchase on sight’ category.
The Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require bottle ageing to develop. But even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. While it is never oak driven it can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.
A wholly underrate region in Australia. With a handful of extremely passionate but miserably small producers it is not surprising that those who know don’t really share the knowledge. Outstanding Chardonnay, Pinot Noir and sparkling wine is made here with a few braving some other varietals too.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony. It can make great reds, rosé, sparkling and even sweet wines, whites on occasion. I’ve even tasted a decent fortified Pinot Noir too.