Bink Wines

Barossa and others.

Available in Victoria, New South Wales.

Koen Janssens started his wine life working as a Sommelier in Belgium and around Europe. He landed in Sydney in 2012 but it wasn't long before he was called to life in the vineyards, and landed in South Australia. Koen worked with legends we all know and love, such as Anton from Lucy M and James from Jauma. He started Yetti and the Kokonut with Dave Geyer, but it was old mate Pete Schell from Spinifex who suggested and inspired Koen get out on his own. Bink was born in 2017.

We’re pretty sure he’s never out of the vineyard, every time we talk to him, he’s got his hands in the dirt – his happy place – the wines are crafted there, not in the winery. His wines are all lo-fi and pure and, above all, bloody fun to drink. He works across five regions (Clare, Barossa, Eden, McLaren Vale and Blewitt Springs), and all the sites have one thing in common - sand - his canvas. There's sand on granite, sand on loam, sand on limestone and sand on sand. He strives to maintain finesse and drinkability in his wines, he has a very light touch in the winery.

Ask him and he will tell you, he makes wines he wants to drink.

Wine

Crossroads Chardonnay

Variety

Chardonnay

Terroir

Sand

Vineyard

Church Road

Viticulture

Sustainable

Winemaking

100% whole-bunch pressed to 500L seasoned puncheons for fermentation. Élevage was on gross lees in these same barrels for just under six months, and then the wine was bottled with no additions except a smidge of sulphur.

Outlaw Riesling

Variety

Riesling

Terroir

Sandy Loam

Vineyard

Tanunda

Viticulture

Sustainable

Winemaking

From 85 year old vines. The fruit was picked mid-Feb, destemmed and saw about 24-hours of skin contact before pressing. It was then transferred to seasoned French oak puncheons, where it stayed on gross lees until it was racked to stainless steel one month before bottling.

Flowers Semillon

Variety

Semillon

Terroir

Sandy and alluvial

Vineyard

Southern Barossa

Viticulture

Sustainable

Winemaking

The fruit was picked while it was bright and balanced in early Feb, destemmed and had a wee bit of skin before it was pressed directly to barrel. Here it stayed on lees until it was racked for blending and a little rest in stainless one month before bottling.

Meisje Alicante Bouchet

Variety

Alicante Bouchet

Terroir

Sand

Vineyard

Vine Vale

Viticulture

Sustainable

Winemaking

This comes from 25-year-old vines. It is 50/50 whole-bunch and destemmed, then left to ferment on skins for about 12 days in stainless steel before it was pressed to seasoned French oak.

Sargeant J Grenache

Variety

Grenache

Terroir

Sand and clay

Vineyard

Barossa Valley Floor

Viticulture

Sustainable

Winemaking

80% of the fruit was destemmed and 20% whole-bunch fermented. It is pressed to seasoned French oak, and blended in stainless steel one month before bottling.

Mirrorz Zinfandel

Variety

Zinfandel

Terroir

Sand on ironstone

Vineyard

Legless Dog

Viticulture

Sustainable

Winemaking

60-year-old, dry-grown Zinfandel. 75% is destemmed and sits under a 25% whole-bunch component to ferment to dryness. It's pressed to large-format, seasoned French oak, where it rests until bottling. Zero additions (no sulphur).

Orders

For all order enquiries please get in touch.