Bindi Bindi Quartz Chardonnay 2019

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 11 months on yeast
lees in French barrels, of which 30% are new, and was bottled in early March.

This Quartz 2019, from our 1988 planting, is bright and fresh with blossom, lemon and wet
stone/chalky aromas. There are delicate savoury, mealy lees elements. The palate is
vigorous and lively, harmonious with a long, elegant, textured finish. It really is very finely
poised and flowing. As has proven to be the way, another five years will see it enter it’s
prime and it will improve well and drink deliciously for over ten years. MICHAEL DHILLON