Bindi Kostas Rind Chardonnay 2025

Why is this Wine so Yummy?

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 10 months on yeast lees in French barrels, of which 25% were new, and was bottled in early March.

About Bindi

A Bit of Bindi on the Side – An interview with Michael Dhillon of Bindi Wines

Michael Dhillon’s been around the block. Mostly Block 5 & a few others that Bindi planted moons ago. After over a generation of growing grapes and making wines, Bindi, has the reputation of one of Australia’s great Pinot and Chardonnay producers. They aren’t resting on their laurels!

New high density planting are in the ground and will soon bare fruit. The ever present desire to achieve the most delicious wine possible still beats stong in his heart.

From Bindi

‘Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.

The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.

The Bindi labels featured under the link ‘wine styles’ provide some of the stories of people and place that define our endeavour.

In the Vineyard

Vineyard elevation 500 meters above sea level. Soils predominantly shattered quartz over siltstone, sandstone and clay (Ordovician period sub soils-480 million years old) with some eroded volcanic top soil over clay (Approximately four millions years old). Generally infertile.

Production ranges from 1,800-3,000 dozen bottles per vintage

Yields typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare)

Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) though the growing season managing the vertical shoot positioned canopy and hand harvesting

Since 2005 we have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil (opening up the soil for air, moisture and soil applications).

Tiny Bunch of Pinot

Giant Dog or Small Vines

Close Planting

Chardonnay plantings – 2 hectares
Kostas Rind Chardonnay in 1988
Quartz Chardonnay in 1988

Pinot Noir plantings – 5 hectares
Original Vineyard Pinot Noir in 1988
Block Five Pinot Noir in 1992
Block K Pinot Noir in 2001
Darshan in 2014 (high density Pinot Noir (11,300 vines per hectare in a 1.1m x 0.8m))
Block 8 in 2016 (high density Pinot Noir (11,300 vines per hectare in a 1.1m x 0.8m))

In the Winery

Our fermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed.

Vigneron: Michael Dhillon

Michael was born in the town of Gisborne (where his family on his mother Kaye’s side have been since 1853) , 55kms north west of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township. Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988.

Michael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano. During the mid 1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery. Michael’s passion for Burgundy has seen him visit over 100 different domaines over two decades.

The 2025 season

As we begin to release the 2025 Bindi wines it’s a pleasure to reflect on the success of this outstanding season. It is particularly poignant in light of the disastrous frost affecting the 2026 season and the small (half) crops of the preceding vintages. The healthy and bountiful
2025 crop returns us to the emotions and practicalities experienced during the golden run from 2015 to 2019. Those were years of elevation and generosity, deeply satisfying seasons and wines. There certainly isn’t any straight line of success when it comes to viticulture, as nature keeps reminding us!

The 2025 Bindi wines, much like 2015, have wonderful ripeness and complexity while retaining detail and finesse. Here on the enlivened, healthy old soils, at a cooling altitude with vines well settled in their different blocks, the individual sites speak strongly with their personalities elevated by the season. Warmth and rainfall in just the right places, autumn ripening with the nights cold and the days sufficiently sunny and warm.

Where in the World is Bindi Wines?

Bindi is in Gisbourne within the Macedon Ranges, one of Victoria’s cool climate wine regions. Look to the north and a little west of Melbourne.