The vines for this classic, cool climate Riesling date back to the early 70's. Combined with high altitude and the granite soils, this is a wine of rare purity and depth of flavour.

Widely recognised as one of Australia’s finest cool climate Rieslings.The stony granite soils, high altitude and cool night temperatures impress the fruit of these 45 year-old Riesling vines with a special refinement and persistence of flavour. These qualities are nurtured through hand harvesting and gentle winemaking techniques to mold a style renowned for its definitive varietal expression, fine natural acidity and the ability to age, gaining even greater complexity with time.

Located in the Macedon Ranges, 50 kilometers northwest of Melbourne, Bindi is a family property owned by the Dhillon family. Originally part of the larger grazing farm 'Bundaleer,' Bindi is a 170-hectare farm with 7 hectares dedicated to Chardonnay and Pinot Noir. The property also includes 15 hectares of managed plantation eucalypts for high-grade furniture timber, while the remaining land is preserved as remnant bushland and important indigenous grasslands. At Bindi, the vineyard is the primary focus of their endeavours. The winemaking philosophy is centred around seeking balance and purity in the expression of the various individual vineyard sites and this philosophy is applied to farming and conservation at Bindi to preserve natural harmony. The Bindi labels featured under the 'wine styles' link provide insight into the people and places that define their endeavour. The stories behind each label showcase the passion and dedication that goes into producing exceptional wines that reflect the unique terroir of the Macedon Ranges. With a commitment to balance, purity, and conservation, Bindi is a true reflection of the Dhillon family's love for the land and their craft. Michael Dhillon comes from a family with roots in Gisborne since 1853 and grew up on a farm in Bindi. He established a vineyard with Bill Dhillon in 1988 and now produces chardonnay and pinot with his family. Michael's winemaking journey began as an assistant to Stuart Anderson in 1991 and he assumed full responsibility in 1998. He gained experience in Europe, working with notable winemakers and visiting over 100 different domaines in Burgundy. Michael's connection to the land and experience have led him to produce exceptional wines. At Bindi, the winemaking process is carefully controlled to produce exceptional wines. Fermentations occur without the addition of yeast, yeast nutrient, or enzyme, allowing the natural flavors of the grapes to shine through. Unsettled Chardonnay juice is transferred directly to barrels, while reds are gently worked with delicate pressing and long lees aging in French barrels. The winemakers follow strict protocols with minimal racking, no fining and restricted filtration regimes to preserve the purity and integrity of the wine. These meticulous practices result in wines that are a true reflection of the terroir and the passion of the winemakers. This new project from the granite soils in the northern end of the Macedon Ranges at 460m above sea level is an exciting addition. The vineyard was established in 1995 and the fruit has ostensibly been “lost” interstate until new Victorian owners took over in spring 2021. The new regime has quickly invested in the infrastructure and fine-tuned activities and several top producers are sourcing fruit from this excellent site. The Riesling was harvested in mid April and wild yeast fermented in old French oak then matured for six months on fine yeast lees. In the winemaking mind it was important to preserve/respect the vibrancy of the fruit but to also seek further subtle depth of complexity and palate texture and flow. Not too fruity, not too savoury, hopefully a wine to please Goldilocks. It feels like they have landed pretty close to where they would like the style to be. The nose has subtle layers of complexity starting with lime and lemon. There is some sherbet, spice, floral notes and some savoury lees derived nuance. The palate begins with texture, is tight, freshens, fills and drives with bright acid and fruit power and has a chalky mouthfeel. It will certainly improve with a few years in the bottle and live well beyond..

Cornelius Ribbe is a part time wine importer and part time winemaker at Paradigm Hill (Mornington Peninsula), while also making these very delicious wines. This is so vibrant and fresh with some beautiful floral notes of honeysuckle and white blossoms. The palate is razor focused with notes of finger lime, lemon peel, orange zest and a touch of sea spray. A beautiful wine to pair with seafood.

As always, the grapes for the le timbre PushTh'LittleDaisies 2020 vintage were handpicked and wild fermented. The sauvignon blanc grapes come from the Macedon Ranges in Victoria and hard de-stemmed and macerated on skins in the mountains for a month, pressed and aged in barrel for a further 10 months. Racked by gravity and bottled with not additions aside from a pinch of sulphur (30ppm). Always unfined and unfiltered. The resulting wine has flavours of white liquorice, lemonade fruits, and lavender butter. le timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne, Australia.​ They currently work with growers practicing a variety of farming methods. Everything else is done on-site by hand with the help of friends and family.

Shadowfax Chardonnay is blended from premium cool climate districts of southern Victoria. This Chardonnay crafted by Matt Harrop is elegant and complex with attractive varietal and barrel derived characters.

This rare vintage sparkling Riesling is a product of our single vineyard in Curlewis, on the Bellarine Peninsula. The cool maritime climate produced the highest quality of grapes which were picked by hand on March 12th, 2018.