As is usual, the fruit was fermented in open vats with 5% bunch inclusion and 95% destemmed berries. The wild yeasts typically take three to four days to begin the fermentation and after a few weeks on skins the wine moves to barrel for the malolactic conversion in the winter. The 2018 Dixon spent 11 months in barrel. The 2018 is right on form for this wine made up from two plantings at Bindi, one in 1988, the other in 2001. It is high on the deliciousness scale and combines a level of intensity and balance that will ensure a decade and more of fine drinking. The nose is very fragrant and displays lots of red berries and also some blue and darker berry notes. There are also some lovely spice, earthy and creamy notes. The palate is fresh, flowing and seamless with lovely tannin and fruit weight carrying the finish. Another couple of years will see this wine really settle and become even more flowing but it is very delicious now.