Awards/Ratings

Highly rated by Australian critics — Wine Front (Mike Bennie) 96+ and Jeremy Oliver 96/100; praised for longevity and structure

Tasting Note

Spicy, earthy Pinot Noir with redcurrant, black cherry, rose petal and five‑spice notes; firm dusty tannins, silky texture and a long, savoury finish.

Food Pairing

Western: duck confit, roasted pork loin, mushroom risotto, grilled salmon. Asian: hoisin or Peking duck, char siu pork, miso‑glazed salmon, shiitake stir‑fry.

Production Method

Hand‑harvested; mostly destemmed with a small % whole clusters; open‑top fermentations with gentle plunging; matured 15–17 months in French oak (≈35% new); minimal intervention, native ferments.

Vineyard Info

Family‑owned Bindi estate in the Macedon Ranges (Dhillon family); Block 5 planted 1992 on quartz‑riddled soils (~0.5 ha); low yields and sustainable/organic practices.