[SOLD-OUT] Bindi Dixon Pinot Noir 2016

Fruit from the Original Vineyard (30%, Est. 1988) and Block K (70%, Est. 2001) makes up this wine. A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being de-­stemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine spent 11 months in French barrels, of which 20% were new, before bottling.

The classic Bindi Pinot signature of perfume and red fruits is immediately evident here. There are also some darker fruit notes and spice aromas giving added complexity. The balance of roses, red and dark cherry, raspberry youthfulness with more earthy and savoury complexities is very pleasing at this early stage. The palate is fleshy, supple and silky with fine tannins and balanced acidity carrying the fruit for a long finish. There is so much appeal right now it's hard to recommend cellaring however another three years will give added complexity and it will drink well for a decade.


Bindi

  Organic   Vegan-friendly   Sustainably-made  

Country:

Australia

Region:

VIC- Macedon Ranges

Variety:

Wine Red - Pinot noir

Size:

750mL