Tasting Notes 🍇

• Colour: Deep ruby with lasting clarity.
• Aromatics: Ripe blackberry, plum, with a hint of bay leaf and gentle spice.
• Palate: Medium to Full bodied, with plush fruit, structured tannins, and balanced acidity. A touch of pepper, cedar, and oak spice adds depth. Chalky tannins from the Cabernet weave through a long, savoury finish.

Winemaker’s Note

“Drawing on our vineyard’s organic heritage, this Shiraz–Cabernet blend offers vibrancy and balance—designed to be approachable now, yet with enough backbone for thoughtful enjoyment.”

Viticulture & Winemaking

• Vineyard: Established in the early 1970s, with Shiraz and Cabernet among key plantings.

• Farming Practices: Certified organic site. Since 2005, irrigation ceased across red varieties to encourage deeper root systems and more expressive fruit. Innovative organic measures—including kelp sprays for canopy resilience, ploughing for soil moisture, and hay mulching between rows—promote vine health and flavour depth.

• Blend: Shiraz (60%) and Cabernet Sauvignon (40%)—crafted to showcase combined fruit profiles and structural harmony.

• Fermentation & Maturation: Fermented separately, lightly oaked to retain fruit character yet add complexity.

• Alcohol (est.): ~13.5–14.5%.

Sustainability & Natural Practices 🌱

• Certified Organic Vineyard (ACO #10952), though winemaking may also include non-organic fruit so the final label does not claim full organic status.

• Minimal preservatives—only small amounts of sulphites are used.

• Focus on terroir—low intervention and organic soil management underline regional identity.

Storage & Serving Tips ❄️

• Serving Temperature: 16–18 °C to reveal aroma and balance.

• Decanting: 60 minutes recommended for aeration and flavour uplift.

• Drink Now or Cellar: Ready to enjoy now; cellaring for 3–5 years will reward with softer tannins and deeper integration.

Food Pairing Suggestions 🍽️

• Grilled lamb skewers with rosemary and garlic—enhances richness and herbal notes.

• Slow-roasted beef brisket—tannins and spice harmonise with slow-cooked depth.

• Rich barbecue dishes—think smoky ribs, grilled vegetables, or even gourmet burgers.

• Mature hard cheeses like aged cheddar or gouda—perfect for matching savoury structure.

FAQ Wine Terms 🧐

Q: Why blend Shiraz and Cabernet?
The blend brings together Shiraz’s plush fruit and spice with Cabernet’s structure and ageing ability—a balanced, multi-layered expression.

Q: What makes Bindoon’s vineyard special?
Its organic, low-intervention vineyard strategy—no irrigation, kelp foliar sprays, ploughing, and mulched hay—helps create deeply rooted fruit and pronounced regional flavour

Organic notes: Bindoon Estate is certified organic, however, the winemaker also processes non organic vineyard fruits so the winery does not promote that it’s a finished organic wine. Minimal preservative 220 is added (sulphite)

About Bindoon Estate Winery

Organic Certification # 10952 (ACO)

The Bindoon Estate vineyards are situated to the north of Bindoon, encompassing ten acres of land. Certified organic by ACO, the vineyard boasts a rich history with vines planted in the early 1970s and 1980s. The estate grows a selection of grape varieties including Chardonnay, Shiraz, Merlot, and Cabernet.

In 2005, we made the decision to cease irrigation for our red grape varieties, aiming to enhance the local regional character, flavour, and overall quality of our wines. This shift allowed the vines to develop deeper roots, contributing to a more robust and distinctive flavour profile.

By 2008, we introduced a foliage spray program using liquid kelp, which strengthened the skin of the foliage and fruit. This innovation provided better protection against sun, wind burn, disease, desiccation, and frost damage, while also offering the benefits of leaf and ground-absorbed fertilisers. To conserve moisture, we opted for ploughing the vineyard instead of mulching.

In 2012, we implemented a new strategy to further preserve the improved flavour and quality of our grapes by rolling out home-grown organic meadow hay between the vine rows. This method helped to conserve ground moisture and reduce ground temperature, stabilising the vineyard’s production levels.

Today, Bindoon Estate produces a range of wines, including Shiraz, Merlot Shiraz, Chardonnay, Blush Rosé, Liqueur Shiraz (port), and Liqueur Pedro (sweet sherry). The grapes for the Blush Rosé and Liqueur Pedro are sourced from nearby, ensuring a diverse and high-quality selection.