The Dixon originates from the original 1988 Pinot Noir planting at Bindi and the 2001 Kaye vineyard. It is bottled earlier than the other five Bindi Pinot Noirs, at ten months instead of 15. The wine is crafted with destemmed fruit and wild yeast in open fermenters, then matured in small French oak barrels. The 2023 vintage is immediately fragrant with aromas of red cherry, raspberry, strawberry, and spice, along with a hint of earthiness and savory cherry stone fragrance. The bright palate is fresh and creamy, well-textured, and finishes elegantly with fine tannins. With five years of cellaring, it will gain intensity and complexity, and it can age well for a decade.