This wine spent 11 months in barrel on yeast lees. As is normal, each barrel was filled directly from the press tray and a small amount of So2 was added. The wild yeast generally takes four days to begin to ferment the sugars and most barrels took five to six weeks to complete the fermentation. This wine is fresh and vibrant with typical aromas of white flowers, citrus and spice. It is also gently mealy and creamy despite the vitality and energy. The palate is zesty, balanced, textured, long and chalky. With air the nose becomes richer and more vibrant and the palate becomes more intense. These are good signs and we know that given twelve months in bottle, or more, increased complexity, texture and flow will develop. Recent openings of these wines from the mid 2000s to 2012 suggest five to ten years is a good time to see the wine at its best.
Michael Dhillin, Bindi Wine Growers