2020 Bindi Kostas Rind Chardonnay Macedon
12 in stock
The juice goes to barrel straight from the press tray with no addition of yeast, nutrient or
enzyme. 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% are new, and was bottled in mid February.
Typical and distinctive aromas of grapefruit and lemon with jasmine blossom lift from the
glass and with time gently creamy and savoury aromas emerge. The palate is fresh, chalky,
zesty, harmonious and quite smooth. It’s early days and three years of careful cellaring will
see a building of complexity and texture.