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 yeas lees in French barrels, of which 30% are new, and was bottled in early March.
This Quartz 2019, from our 1988 planting, is bright and fresh with blossom, lemon and wet stone/chalky aromas. There are delicate savoury, mealy lees elements. The palate is vigorous and lively, harmonious with a long, elegant, textured finish. It really is very finely poised and flowing. As has proven to be the way, another five years will see it enter it’s prime and it will improve well and drink deliciously for over ten years. Michael Dhillon, Winemaker
This wine needs little introduction. Safe to say, it’s one of the best Bindi Quartz I’ve seen, and I am lucky to have seen a heap. Intense scents of talc, flint, mixed minerals, wet fern, lime, ginger and green apple. Incredibly fine, finesse is a great word, the persistence is incredible, the feel just so damn outrageously good. One sip, you know you are drinking top flight wine. Distinct and so delicious. Wow. 97 Points, Drink 2020-2035+, Mike Bennie - The Wine Front