Timo Mayer Bloody Hill 2023

Timo Mayer learned winemaking in his family's Württemberg vineyard before moving to the Yarra Valley, the cooler high country east of Melbourne. The region's altitude and marked diurnal range slow ripening, so the grapes hold their natural acidity while the skins develop colour and aroma, which suits the delicate frame of Pinot Noir. Mayer works with minimal intervention and favours whole bunch fermentation, where intact clusters add stem tannin and a savoury, peppery lift to the red fruit. Ageing runs for twelve months in used French oak, so the barrels soften texture and let air in without adding new wood flavour, keeping the fruit transparent. The wine is light to medium bodied and pale ruby, with red cherry, wild strawberry and redcurrant on the nose over crushed earth and a floral rose top note. The palate is bright and fine boned, the tannins gentle, the acidity fresh, the finish dry and savoury. Serve at 14 to 16 degrees, in a wide Burgundy glass to open the aromatics. It works well with roast duck, herb roasted chicken or a mushroom risotto.