2016 Bindi Original Vineyard Pinot Noir
Estate vines planted '88, MV6, hand-picked, whole berry wild open fermentation, 14 days on skins, 15 months in French oak (30% new). The brightest clarity of colour of the Bindi Pinots, and by some distance the most elegant and nuanced of the three, moving towards red fruits and a lifted, spiced finish.
James Halliday - Australian Wine Companion
From a three acre vineyard that leans down a northerly slope. Of course quartz dots the site and everything is nurtured without chemicals. Natural ferment, sent to oak of which 25% is new. It’s possibly the first time I have really noticed oak in the ‘Original’ expressions of Bindi’s wines. Charming wine nonetheless.
Slick and sleek pinot noir that starts uppity but unfurls in this luxurious, lusty way. The perfume is dark cherry, bitter coffee, wet-fertile earth. The palate rolls long on rich, sweet rolls of dark cherry fruit character, but cedary-spice and a touch of savoury-clovey oak are laid relatively overtly over the sweet earth-dusted fruit. The wine finishes with a faint mushroom and red berry stain. Lovely but needs time to bring the oak to heel.
Mike Bennie - The Wine Front