Timo sources his Syrah from a small portion of the 'Bloody Hill' vineyard - affectionately named as such because it is 'that bloody hill' that Timo treks up and down every day. He used uses 100% whole bunch fermentation to create his trademark vivid, stalky aromatics. Intense and flavourful, with plentiful texture and tannin, balanced by fresh acidity. Not your average Australian Shiraz, that's for sure.
You either like the 100% whole-bunch style, or you don't. It's polarizing. Here, in this 2021 Syrah from Mayer, it contributes a green olive, star anise, arnica, amaro mountain herbs and black tea edge to the aromatics, while the palate takes on a decidedly green, leafy, complex and structural form. There are notes of black cherries, lavender, mulch, thyme, sage, sandalwood and brine. There are top quality producers internationally that are known and successful proponents of the whole-bunch style, and many old-school Australian producers have proven that the low-alcohol red wines age with grace and ease... So, with these templates in mind, this is a very good and detailed example from both schools of making. Very good, indeed.
Timo Mayer left his native Germany years ago for the Yarra Valley, where he organically farms a 2.5-hectare plot called Bloody Hill, “because it’s bloody steep!” From here, and a couple of other single vineyard sites, he produces handcrafted wines which favour elegance and purity over muscle and showiness.
His winemaking philosophy is “bring back the funk!” His signature is the use of whole bunches during fermentation increasing complexity and giving silkier tannins and freshness. Don't let his easy-going character fool you, these are serious wines made with meticulous skill and care, they taste fantastic now but will age gracefully.
Register to receive a notification when this item comes back in stock.