Michael Dhillon makes some of Australia's best Chardonnay wines and here you can get a look at his style at a fraction of the price of his other offerings.
It's made in the same style as all the other Bindi Chardonnays: wild ferment, a third new oak, rested on lees for ten months before blending and bottling.
It's nervy but powerful, perhaps not the complexity of his other Chardonnays but has the thumbprint of a master at work.
