Tasting Notes
This new project has given us the opportunity to enjoy making another Macedon Ranges Chardonnay, this time from the north of the region on granite soil. The grapes come from 25 year old vines and the wine is made in the usual Bindi way; 100% wild yeast barrel fermentation, 30% new oak, and ageing for ten months on solids and lees. The wine is bright and combines citrus, white flowers, nectarine and complex nutty/mealy elements. The palate is fresh, tight, chalky, gently creamy and intense. It will gain increased texture and complexity with five years cellaring and be delicious beyond. - Winemaker Note
All Bindi wines are grown in our vineyards and made by us at Bindi. Our vines grow in a mix of ancient stony/rocky 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 systemic herbicides. We do not use systemic foliage sprays or pesticides. We use compost and compost tea and also use cow horn preparation, fish and seaweed. Our wines are made without adding yeast, yeast nutrient, enzyme or any 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. - Winery Note
| Product Type | Wine White Chardonnay |
| Volume | 750ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Macedon |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |