The Dixon comes from part of the original 1988 planting of Pinot Noir at Bindi and some of
the 2001 Kaye vineyard. As always, it's bottled a little earlier than the other five Bindi Pinot
Noirs; at ten months rather than 15. The wine is made with destemmed fruit and wild yeast
in open fermenters and matured in small French oak barrels. The 2023 is
immediately fragrant with lifted red cherry, raspberry, strawberry and spice. There is a
touch of eathiness and some savoury cherry stone fragrance. The bright palate is fresh and
creamy, well textured and has a delicious, elegant finishing flourish carried by fine tannin.
As history has shown, another five years cellaring will add intensity and complexity and the
wine will cellar well for a decade.