Dr. Mayer Pinot Noir
Dr. Mayer Pinot Noir
Wine Production
After hand-picking whole bunches undergo natural ferment in open vats, with minimum intervention. Wines are then aged for 11 months in French hogsheads on lees. They are only handled once, the week before bottling when they are put in a blending tank and lightly sulfur adjusted. Wines are bottled without fining or filtration.
Tasting Notes
On the nose there’s raspberry, blueberry, sour cherry and plenty of sweet spice. The whole bunch pressing give this wine an incredible texture – a little stalky but in balance with a cranberry accented acidity. Tannins are firm and layered, it will only get better with age.
Wine Production
After hand-picking whole bunches undergo natural ferment in open vats, with minimum intervention. Wines are then aged for 11 months in French hogsheads on lees. They are only handled once, the week before bottling when they are put in a blending tank and lightly sulfur adjusted. Wines are bottled without fining or filtration.
Tasting Notes
On the nose there’s raspberry, blueberry, sour cherry and plenty of sweet spice. The whole bunch pressing give this wine an incredible texture – a little stalky but in balance with a cranberry accented acidity. Tannins are firm and layered, it will only get better with age.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Grapes are sourced from the Bloody Hill vineyard, which is south of Healesville on the base of Mount Toolebewoong. The vineyard lies on a very steep 2.5Ha plot, with shallow gravel topsoil interspersed with broken sandstone over rock. The altitude is around 200 metres above sea level. Climate is cool in relation to the rest of Australia's viticultural regions, with rainfall in the winter and spring, and relatively cool, dry and humid summers. There is limited maritime influence.
