The Kostas Rind Vineyard was planted on volcanic and ordovician soils (1.5 hectare plot) in 1988. Fermented in 20% new French oak with wild yeasts and remains in barrel on yeast lees over winter with a small amount of malo-lactic conversion taking place. It is then racked about 8 months after vintage , and returned to barrel for a further three months before bottling. Pretty citrus blossom and spice on the nose leading to a mineral driven palate that boasts brilliantly balanced white nectarine, cashews, almonds and talc which are enveloped in stunning acidity, all leading to a very long and harmonious finish.
Team Bindi drink this wine with calamari, Saganaki or oysters.
Varietal / Blend: Chardonnay
Decant: Not necessary
Closure: Screw cap
Farming Practices: Practising Organics
‘Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands. The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.
Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil (opening up the soil for air, moisture and soil applications). The fermentations occur without addition of yeast, yeast nutrient or enzyme. Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed.
Michael Dhillon was born in the town of Gisborne (where his family on his mother Kaye’s side have been since 1853), 55kms north west of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.
Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. Michael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano. During the mid 1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery. Michael’s passion for Burgundy has seen him visit over 100 different domaines over two decades.