In the vineyards
The vines are tended organically and biodynamically to optimise soil life and the long term health of the vines, although the winery has no desire to be certified as organic.
What makes Bindi special are its unique soils – an infertile mix of shattered quartz and volcanic topsoil over a bed of clay and sandstone – and the very high density planting of its vines, with up to 11,300 vines planted per hectare. This is typical of Burgundy but rarely found elsewhere.
The resulting grapes produce some of the very finest renditions of Pinot Noir and Chardonnay in all Australia!
In the winery
All Bindi’s wines are made as “naturally” as possible, using only indigenous, wild yeasts for the fermentation. The reds are fermented in small, open-topped vats, whilst the whites ferment in barrel. All wines are left to age for 11 months on their yeast lees in 10-20% new French oak barrels. They are bottled with no fining and minimum filtration. The overriding goal is to capture the individual expression of each terroir in the wines.