Bindi Wine Growers

Owner(s) Bill Dhillon, Michael Dhillon
Link to this site

Founded in 1988, this winery is an Australian icon. The name, Bindi, comes from the traditional dot, signifying female energy worn by women on their foreheads in India, owner Bill Dhillon's native country. Stuart Anderson was the winemaker initially until son, Michael Dhillon took over in 1998. 1,200 cases are produced from 18 acres of estate Pinot Noir and Chardonnay. Three Pinot Noirs are produced: Composition (young vines), Original Vineyard, and Block 8. The wines are exported to the United States.

Reviewed Wines

2006 Bindi Wines Original Vineyard Macedon Ranges Australia Pinot Noir

A light and elegant wine that is highly perfumed with red fruits and herbs, particularly sage. Plenty of likable cherry and raspberry flavors with a healthy acid spine. Reviewed September 15, 2008 ARTICLE »

2004 Bindi Composition Pinot Noir

13.7% alc.. · A pure and supple wine with well-extracted cherry, raspberry and floral flavors enhanced by vanillin oak. Excellent food wine. Reviewed June 17, 2007 ARTICLE »

2004 Lost Highway Project (Bindi Wine Growers) Macedon Ranges Victoria Pinot Noir

14.5% alc.. Vine Street Imports (VSI), importers of fine, rare and artisan wines from around the world, collaborate with winemakers to create original and exclusive bottles with labels designed by internationally acclaimed artists. The Lost Highway Project is such a collaboration between Bindi Wine Growers, designer Justin Hampton and VSI. The wine is from a new vineyard high on the western slope of Mount Gisborne in Victoria, Australia. Each bottle is nestled in a wood silk-screened 6 pack box, with the screening featuring Hampton’s label design on the lid. · Great scent of warm cherry-rhubarb pie with notes of citrus and spearmint. Full-bodied tart red fruits in the mouth with cleansing acidity. Terrific with grilled chicken and potatoes au gratin with bacon. Reviewed June 17, 2007 ARTICLE »

2003 Bindi Original Vineyard Pinot Noir

13.0% alc.. · Light in body, a touch of prune on the spicy nose, generous acid spine. Reviewed June 17, 2007 ARTICLE »

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