COLOUR
Red
TYPE
Still
VINTAGE
2018
GRAPE
Nebbiolo
PRODUCER
Timo Mayer
REGION
Victoria
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
The Mayer Nebbiolo from the 2018 vintage is a distinctive Australian interpretation of the Italian Nebbiolo grape, produced in the cool climate of the Yarra Valley by winemaker Timo Mayer. Mayer, a German expatriate who founded his winery in 2000, is recognized for his commitment to elegant, cool-climate wines and his experimental approach. This particular wine is crafted using 100% whole bunch fermentation, a technique that contributes to its unique profile. The fruit originates from the De Bortoli vineyard, situated on a north-facing slope with Humevale Siltstone soils. The Yarra Valley's climate, with its cool summers and distinct rainfall patterns, provides an ideal environment for cultivating Nebbiolo. The 2018 vintage experienced a generally favorable growing season with warm conditions leading into a cooler autumn, allowing for ripe fruit development. The wine is bottled with minimal intervention, being unfined and unfiltered, reflecting Mayer's philosophy of allowing the grape's natural expression to dominate.
ALCOHOL
12.5%
AVG. PRICE
STYLE
Natural
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Timo Mayer uses 100% whole bunch fermentation for all his red wines.
Fact 02
The fruit is sourced from the De Bortoli vineyard in Dixons Creek.
Fact 03
This Nebbiolo is bottled unfined and unfiltered.
Fact 04
The wine is known for its 'fruit bomb' character by Italian standards.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Mayer Nebbiolo is produced using a distinctive winemaking approach focused on highlighting the grape's natural character. The fruit is sourced from the De Bortoli vineyard in the Yarra Valley and undergoes 100% whole bunch fermentation with indigenous yeasts. A period of carbonic maceration is employed, contributing to the wine's vibrant fruit profile. Post-fermentation, the wine is aged for a year in seasoned hogsheads, remaining on its lees with minimal intervention. This process culminates in the wine being bottled unfined and unfiltered, with only a small addition of sulfur, embodying Timo Mayer's philosophy of minimal cellar manipulation to achieve complex and expressive wines.
