Notes for Bindi Quartz by winemaker Michael Dhillon “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 has spent 12 months on yeast lees in French barrels, of which 35% are new, and bottling will take place early June. The hallmarks of wines from this vineyard are evident with lemon, lime and grapefruit aromas intermixing with mealy, nutty complexities. There are subtle aromas of white flowers working alongside that citric brightness. The palate is fresh, supple, rich, creamy, flowing and long. There is a mouthwatering tang of acidity that works within the excellent, textural length. Five more years will be of great benefit to the wine’s tightness, intensity and complexity.”
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.
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.