This aged Australian sparkling is phenomenal. It is more like champagne than most of the fizz that comes out of Champagne. The colour is bright yellow - like urine the day after asparagus. The nose reeks of earthy, yeasty goodness. And is so yeasty in fact that you can easily visualise the little yeasty beasts feverishly fermenting away at the Chardonnay nectar as they send their millions of tiny bubbles onwards and upwards in a spiral of refractive glory.
It is creamy and thick as it slides over the tongue, but then delivers a crisp, dry, acidic kick as it swims flirtatiously past the tonsils. It is a Vegemite milkshake, with a gin and tonic chaser. A Rubenesque femme fatale, who warms you to her ample bosom and then pierces your heart with her stiletto heel.
I met the winemaker, Michael Dhillon, at a tasting last year. He was unpretentious and down to earth, but complex and serious at the same time. He clearly delivers that stamp in his wine making. I liked him. And I like his wine. A lot.
I should also mention that the Bindi makes the cut at the new Aria restaurant in Brisbane. And I would suggest that it compares more favourably on price and taste to many of the more illustrious, imported bubbles which sit above it. I also suspect that if you treated a date to a bottle of this gear, it may actually end up saving you money on dessert - since you will, in all likelihood, be invited to depart early and skip straight to the naked peek-a-boo.
Drink with: Matt Moran's scallops
Price: $50 (if you are lucky)