Bindi Composition Chardonnay - planted 1988
An intense, mineral wine fully ripe but lean, taught and intense with savory, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length.
The Composition Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Some barrels are inoculated with cultured yeast; others are fermented without yeast addition. The fermented wine is lees stirred every week over winter and the wine is given around one quarter malo-lactic conversion. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling.
Production varies from 300-600 dozen per vintage.
The Composition Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Some barrels are inoculated with cultured yeast; others are fermented without yeast addition. The fermented wine is lees stirred every week over winter and the wine is given around one quarter malo-lactic conversion. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling.
Production varies from 300-600 dozen per vintage.
Bindi Quartz Chardonnay - planted 1988
At the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Composition Chardonnay but all aspects are amplified here yet remain in complete harmony.
The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%.
Production varies from 150-250 dozen per vintage.
The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%.
Production varies from 150-250 dozen per vintage.
Bindi Composition Pinot Noir - planted 1988 and 2001
The Composition Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older (and producing what we expect to be Bindi’s best fruit and therefore an individual wine from its best parcels) we will continue to declassify sections or barrels from each vineyard and produce this wine.
The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small, open vats with most vats being run as un-inoculated ferments. The wine spends 11 months in French barrels, of which about 10-15% is new.
Production varies from 500-700 dozen per vintage.
The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small, open vats with most vats being run as un-inoculated ferments. The wine spends 11 months in French barrels, of which about 10-15% is new.
Production varies from 500-700 dozen per vintage.
Bindi Original Vineyard Pinot Noir - planted 1988
The Original Vineyard has over its history become know for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time.
The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven.
Production typically varies from 300-450 dozen per vintage.
The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven.
Production typically varies from 300-450 dozen per vintage.
Bindi Block Five Pinot Noir - planted in 1992
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 more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard 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. This wine is never oak driven but 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.
The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but 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.
Pyrette Heathcote Shiraz
Pyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region.
The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 20% new. The yield, harvest date and winemaking is deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony.
Production typically varies from 350-450 dozen per vintage.
The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 20% new. The yield, harvest date and winemaking is deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony.
Production typically varies from 350-450 dozen per vintage.
