Notes from Bindi Kostas Rind 2016 from Michael Dhillon: “As is usual, the juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 11 months on yeast lees in French barrels, of which 25% were new, before bottling. Following the marvelous 2015 Kostas is quite a challenge for the 2016 wine and happily it has risen to the task. As always, here there is a lot of fragrance of lemon and pithy grapefruit lifted by white flowers and orange blossom. The year on all solids and lees has added mealy complexity and a gentle savoury restraint. The palate is mouth filling, intense in acidity, creamy, flowing, relatively rich and very long. There is a certain chalkiness and tension in the wine that weaves its was through the back palate and sits inside the harmonious finish. Another three years will be of great benefit in delivering added complexity and texture.”
For me, the Bindi Kostas Rind offers the total package. Sure the Quartz is great when older. But for sheer delight, this Chardonnay is the one you want.
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.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.