Bindi Wines

Wines on Offer

We are offering the 2012 Bindi Composition Chardonnay, 2012 Bindi Composition Pinot Noir  and 2012 Pyrette Heathcote Shiraz for immediate purchase and delivery. 

We are also offering the 2012 Bindi Quartz Chardonnay, 2012 Bindi Original Vineyard Pinot Noir and 2012 Bindi Block 5 Pinot Noir as a pre-release offer (with credit card charging and delivery early October 2013).  These wines will be released by way of our newsletter at the usual time in mid October however you can reserve your wine now.

Please click here to order.

2012 Season

The 2012 season is considered to be a fine success across Victoria for Chardonnay, Pinot Noir and Shiraz: at Bindi we hold a sentiment consistent with this view.  Overall, the season produced a very small crop of healthy, balanced, expressive fruit.  The wines are typical of the vineyard origins and, overall, they are harmonious, elegant, pure and worthy of ageing.  

The spring of 2011 indicated we were in for a similar season to that that led to the 2011 harvest; rain and humidity and very slow ripening.  Things changed, however, and changed again and again.  December saw cold, windy weather disrupt the flowering significantly.  From late December to late February 2012 we received barely a drop of rain and had eight weeks of contrast to the start of the vines’ season.  Then, what was for many harvest interrupting, a deluge of 150mm of rain freshened the vines, pushed them through veraison and a stunning run of perfect autumnal weather ripened the very small crop.

2013 Season

The just completed 2013 harvest was a success in terms of quality with the wines showing power and drive and purity and depth of flavour.  With hail and cold snaps twice at flowering in December and again at veraison in February the harvest was small, however the quality (being our objective, of course) is very exciting.  The wines fermented well, in fact several barrels of chardonnay are still fermenting in early June at 15 degrees in a warmed room.  This is not atypical, as the wines  ferment without the addition of yeast and each barrel is its own unique fermentation with its own volume of solids and yeasts.