The juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 10 months on yeast lees in French barrels, of which 25% were new, and was bottled in early March. The 2021 has classic Kostas lemon, lime and grapefruit aromas mixed with spice, cream, chalk and blossom. It is fresh, racy, mouth filling, textured and very long. It will take 6+ years to mature.
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Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
Located less than an hour’s drive from Melbourne, the Macedon Ranges is a wine region comprising elevated plains and parts of the Great Dividing Range and the Central Victorian Highlands. Home to over 40 wineries, this wine region is probably most well known for their Pinot Noir and Chardonnay infused sparkling wines. The wineries at Macedon Ranges are known to produce high quality wines that are limited in quantity.
The Macedon Ranges are the coldest grape growing region in mainland Australia because of its cool to cold temperatures due to the fact that the ranges are 400-700 meters above sea level. The Great Dividing Range makes a natural watershed dividing the region into two separate but related areas. Both of these areas have a base of volcanic soil and have heavy amounts of winter rain, and the long and cool summers and autumns hold perfect conditions for extended ripening periods of fruit. The southern areas of Gisborne, Lancefield and Romsey create high quality wines from early ripening varieties, such as Pinot Noir and Chardonnay. The northern areas of Kyneton, Metcalfe, Taradale, Malmsbury, Springhill, Glenlyon, Daylesford, and Yandoit tend to produce amazing full bodied shiraz, Riesling and Merlot.
The grapes grown in the Macedon Ranges hold an unbelievable mix of bright acidity and steely backbone with intense flavor which creates a harmonious balance between alcohol, acidity and fruit complexity which makes the wines from this region a great choice for all kinds of food pairings such as beef tartare, and duck breast.
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About the brand Bindi
Located in Gisborne in the Macedon Ranges, Victoria, Bindi winegrowers, owned and operated by the Dhillon family produce small lots of premium quality wine with a focus on Chardonnay and Pinot Noir. Of the entire 170-acre property, only six acres are under vine, while the rest is dedicated to eucalypt cultivation and protected bushland. The range of wines is the product of two acres of Chardonnay and four of Pinot Noir with a Shiraz from Heathcote rounding out the portfolio. Winemaker and viticulturist Michael Dhillon executes meticulous vineyard management, including low-impact farming with increasing trials in organic management. Hand pruning and shoot/cane positioning with frequent passes through the vineyard ensures the highest quality fruit at harvest. Together with winemaking consultant Stuart Anderson, Dhillon's winemaking process includes wild yeast ferments, delicate pressings, lees ageing and minimal fining and filtration.