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The fruit for this wine is off Timo's Bloody Hill Vineyard (because it's "bloody steep"). As the name suggests, this part of the vineyard is densely planted - the vines are only 75cm apart! Timo likes to use a proportion of whole bunch to give his wines a particular stalky savouriness, which is very much a trademark of his Pinots, the ratio changes with every vintage. The fruit is handpicked and fermented naturally in open vats, some destemmed and others wholebunch. The wine is then aged for 11 months in French hogsheads. Bright and juicy, with wonderful notes of sweet-sour cherry, kirsch, wild herbs, spice and a gravelly, earthy minerality. This is a captivating wine with wonderful subtlety of structure and delightful tension through the finish.
Pair with duck breast and cherry sauce or a wild mushroom risotto.
Varietal / Blend: Pinot Noir
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Timo Mayer grew up in Germany, where his family have been making wine for over 400 years. He moved to Australia and studied winemaking at Wagga Wagga, before working at De Bortoli and Gembrook in the Yarra Valley and establishing Mayer Wines in 2000. Having made his name with elegant, innovative Pinot Noir and Chardonnay, he’s recently started experimenting with varieties like Nebbiolo and Gamay, and continues to lead the charge for elegant, complex wines that reflect the Yarra Valley’s terroir. He likes to refer to himself as “just a farmer”, but to us he’s a brilliant winemaker and a true character, and those who have met him agree. Quantities are minuscule and the wines are incredibly good!