Notes for Bindi Dixon 2016 from winemaker Michael Dhillon “Fruit from the Original Vineyard (30%, Est. 1988) and Block K (70%, Est. 2001) makes up this wine. A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being de-stemmed 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 spent 11 months in French barrels, of which 20% were new, before bottling. The classic Bindi Pinot signature of perfume and red fruits is immediately evident here. There are also some darker fruit notes and spice aromas giving added complexity. The balance of roses, red and dark cherry, raspberry youthfulness with more earthy and savoury complexities is very pleasing
at this early stage. The palate is fleshy, supple and silky with fine tannins and balanced acidity carrying the fruit for a long finish. There is so much appeal right now it’s hard to recommend cellaring however another three years will give added complexity and it will drink well for a decade.”
I’m a fan of the Bindi Dixon because it is delicious from release.
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.
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 and I’ve tasted a decent fortified Pinot Noir too.