Mayer Bloody Hill
Mayer Bloody Hill
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.
Tasting Notes
No overt oak influence leaves raspberry, cranberry and cherry fruits to the fore. Some spice and savoury notes, fresh acidity. Fine tannins on the finish.
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.
Tasting Notes
No overt oak influence leaves raspberry, cranberry and cherry fruits to the fore. Some spice and savoury notes, fresh acidity. Fine tannins on the finish.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
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.
