Mayer Bloody Hill

Mayer Bloody Hill

Wine Description

Vineyard Image of Bloody Hill, with the name imprinted on the lawn of the vineyard
Photo of Timo and Rhonda in the Vineyard
Photo of Timo in the Vineyard
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Acclaim
“A bright, pallid ruby. Prosaic in the best sense, lit with notes of marasca cherry and the faintest hint of orange zest. Yet there is nothing facile about this delicious, mid-weighted Yarra pinot by virtue of the corset, perfectly taut, of long-reaching pumice-stone tannins. Delicious, frisky drinking.” — James Suckling, Mar 2024
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Vineyard & Production Info
Vineyard name
Bloody Hill vineyard
Soil composition
Rocky volcanic soils
Elevation:
300 - 470 meters feet
Bottles produced of this wine:
3,600
Certified Eco-Friendly Practices:
Organic
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Winemaking & Aging
Prefermentation Technique:
Destemmed
Time on its skins:
3 weeks on skins
Varietal composition:
100% Pinot Noir
Type of aging container:
Hogs Heads
Type of oak:
300 and 500 liter French oak barriques, 30% new
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Analytical Data
pH level:
3.67
Acidity:
5.1 g/L
Alcohol:
12.8 %
Residual sugar:
0.1 g/L
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Wine Production

Fruit is handpicked and destemmed. It is then fermented for three weeks on skins, with wild yeasts. Wines are then aged in 300 and 500 litre French oak barriques, a third of which are new. Wines are bottled without fining of filtration.

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About the Vineyard

Bloody Hill is a 6 acre plot on red rocky, volcanic soils. 'It's called that 'cause it's bloody steep!' says Timo. Grapes for this wine are sourced from a less densely planted part of the vineyard, which has slightly higher yields. Altitude varies between 300 and 470 metres. The climate is relatively cool for Australia with some maritime influence, with rainfall in winter and spring, relatively cool, dry summers.