Bindi 'Kaye' Pinot Noir 2013
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A small proportion of whole bunches (5%) are included in the vats with the vast 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 spent 15 months in French barrels, of which 35% were new, before bottling. As is usual the nose is initially restrained but with a little air reveals an exotic perfume and spice with vibrant, complex red and black fruit aromas. It is clearly a wine of depth. The palate is initially juicy and then intensifies, tightens and drives for a long, powerful finish. It has purity and flair. Six years cellaring will see it begin to arrive in an excellent place and it will improve for many years