Whole-bunch, low-intervention Yarra Pinot.
$63.00
750mlVintage may change. If it does, we’ll notify you of any price adjustment before dispatch.
About
Timo Mayer's signature whole-bunch fermentation gives stem-driven savouriness, structure and distinctiveness. For drinkers who want character over polish.
Mayer's fruit comes off Bloody Hill, a steep Yarra Valley block planted close, with vines set about 75 centimetres apart so each one works harder for less crop. The soil is volcanic rock under a thin skin of topsoil, nothing deep for roots to draw on.
Part of each vintage ferments as whole bunches, stems and all, then blends back with a destemmed portion. The ratio moves every year depending on how the stems taste, which is where the savoury edge under the cherry comes from. Mayer grew up in a German winemaking family and studied at Wagga Wagga. He worked vintages at De Bortoli and Gembrook before starting Mayer Wines in 2000.
Pour it at cool room temperature rather than a fridge chill, and put it next to duck or mushrooms rather than anything too lean. The stem character wants food with its own earthiness to sit against.
Producer note
Timo Mayer is a Yarra Valley winemaker known for whole-bunch fermentation and lower-intervention winemaking.
Structure
Picked on Stef's structure profile.
