Rolf Binder and sister Christa Deans, produce a range of highly acclaimed Barossa white, red and fortified wines using fruit primarily from their own estate vineyards. Rolf focuses on red winemaking, for which he has received international accolades, and Christa is recognised as one of the region’s finest white winemakers. American wine critic, Robert Parker Junior describes Rolf Binder as “one of my favourite wineries (whose) offerings are never excessively oaked, possess extraordinary ripe, concentrated fruit, great individuality.”
Tell me your story – what got you involved in wine making?
I grew up in a winery family and was forking grapes into a crusher by age four and remember planting vineyards with my father, Rolf Heinrich Binder, in 1972 when I was just twelve. I worked my first vintage with my parents in 1978 and later completed an Oenology degree at the renowned Roseworthy College in 1981. Working with grapes and making wine is all I’ve ever known and it’s a lifestyle that I truly enjoy. Sharing a well cooked meal with good wine is something that gives me great pleasure.
What do you think makes the Barossa so special?
There are many factors that make the Barossa special, with my top 3 reasons being the age of the vines, the ideal climate for grape growing and culture of the people. We have some very special vines in our region that give us fruit to make unique wines with a unique depth of flavour. We’re blessed with a climate that allows for optimal viticulture and a sense of community that is quite unique.
What’s your favourite wine from your own range that you’d recommend our visitors trying at the Good Food & Wine Show?
Our Bull’s Blood Shiraz Mataro is a wine that my father first started making in 1967 so it has a lot of history & sentimental value to me. It’s a full bodied wine made with Mataro from vines planted in the 1880s. These ‘ancestor vines’ give some really intense flavours making it a great wine for cellaring 10-20 years. The Bull’s Blood has become a wine that our customers keep coming back for and it’s always a big hit at the Good Food & Wine Show.\
If you could only drink one wine for the rest of your life, (hard one, we know!) what would that be and what food would you pair it with?
Expensive WHITE Burgundy with seafood.
What wine from another Barossa Winery other than your own would you recommend visitors trying? Any hidden gems this year?
Other Wine – Redart Grenache Tempranillo 2016
Hidden Gem – 2015 Veritas Malbec. Due to be released later this year but it’s looking great.
For visitors planning a trip to the Barossa, what would you recommend them including in their itinerary of what not to miss?
A visit to the Barossa Farmer’s Market is definitely worthwhile. It’s a great atmosphere in the tin shed, with lots of great local produce for those who’d like to cook a meal during their stay. The ‘breakfast burger’ made with local Angaston bacon is something the locals rave about.
The wines that you will showcase at the Good Food & Wine Show are: