2020 Bindi Quartz Chardonnay

Notes from the producer....
The juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in the 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 mid February. The nose is dense and lifted by lemon and lime aromas with white flower aromatics. It also shows aromas of spice, nuttiness,fig and cream. It is complex and poised. The palate is initially supple and smooth then freshens and is chalky. It is harmonious, creamy smooth, vibrant and long. It will improve with at least five years of cellaring and drink well beyond that.
Michael Dhillon (October 2021)