Bindi is one of our absolute favourite Australian producers. The release of their wines each year is always met with great excitement and anticipation.
All wines are on tasting this Saturday May 11th noon-6pm in store. Free and informal.
“Winemaker Michael Dhillon is obsessed with capturing the essence of his quartz riddled site in every bottle he produces, and manages his vines using a combination of biodynamic and biological techniques. Pinot Noir gets most attention – and it deserves the accolades – but many suspect history will show Bindi to be an even better Chardonnay vineyard: the Quartz Chardonnay has an underlying minerality rarely seen outside Chablis’ grand cru sites.” - Max Allen
James Halliday summed it up best when he wrote, “One of the icons of Macedon. The Chardonnay is top shelf, the Pinot Noir as remarkable (albeit in a very different idiom) as Bass Phillip, Giaconda or any of the other tiny production icon wines. The addition of Heathcote-sourced Shiraz under the Pyrette label confirms Bindi as one of the greatest small producers in Australia.”
- James Halliday
"All Bindi wines are grown in our vineyards and made by us at Bindi. Our vines grow in a mix of ancient stoney Ordovician soils and younger volcanic soil. We intensively manage the vines by hand and harvest by hand. We plough under vine and do not use herbicides or systemic pesticides. We very rarely use systemic foliage sprays. (*we have used the foliage spray Ridomil in 2011 and 2018 for downey mildew, which is now twice in sixteen years). We use compost, compost tea and also use cow horn preparation, fish and seaweed. Our wines are made without adding yeast, yeast nutrient, enzyme or fining agents. The wines spend many months on yeast lees in old and new French barrels. Our intention is to capture the expression of the Bindi landscape in our wines each season." - Michael Dhillon, winemaker.