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Bindi Original Vineyard Pinot Noir 2017

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Winery Note:

A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being de-stemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine will spend 15 months in French barrels, of which 25% are new, and bottling will take place in early June. Raspberry and red cherry brightness with savoury, earthy elements are immediately evident on what is a super fragrant, seductive nose. There are fine layers of spice, flint and an delicious seductive richness. The palate is fresh, zesty, balanced, creamy, gently chewy and long. Another four years will further complete the wine’s silky, flowing palate and it will live well for a decade and more.

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Winery Note:

All Bindi wines are grown in our vineyards and made by us at Bindi. Our vines grow in a mix of ancient stony/rocky Ordovician soils and younger volcanic soil. We intensively manage the vines by hand and harvest by hand. We plough under vine and do not use systemic herbicides. We do not use systemic foliage sprays or pesticides. We use compost and compost tea and also use cow horn preparation, fish and seaweed. Our wines are made without adding yeast, yeast nutrient, enzyme or any fining agents. The wines spend many months on yeast lees in old and new French barrels. Our intention is to capture the expression of the Bindi landscape in our wines each season.

Additional Information

Volume (ml)750ml
Winemaking PracticesMinimal Intervention
Vineyard PracticesOrganic/Biodynamic
Product typeWine Red Pinot Noir

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