Mayer Cabernet
Mayer Cabernet
Wine Production
100% whole bunches undergo a natural yeast fermentation. The wine is then left on lees for a year, with just one handling into the blending tank before bottling. A small amount of Sulphur is added at this point. Wines are bottled without fining or filtration.
Tasting Notes
Spicy and stalky, it has the customary black and red berry notes of Cabernet with a perfumed freshness and medium body. Fine-grained tannins are tempered by the influence of some carbonic maceration in the ferment.
Wine Production
100% whole bunches undergo a natural yeast fermentation. The wine is then left on lees for a year, with just one handling into the blending tank before bottling. A small amount of Sulphur is added at this point. Wines are bottled without fining or filtration.
Tasting Notes
Spicy and stalky, it has the customary black and red berry notes of Cabernet with a perfumed freshness and medium body. Fine-grained tannins are tempered by the influence of some carbonic maceration in the ferment.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Grapes are sourced from Yering, around and hour north-east inland from Melbourne. Slightly warmer than other regions of the Yarra Valley, with rainfall in the winter and spring, and relatively cool, dry and humid summers. There is limited maritime influence. Grapes are grown on a North facing slope of the valley floor.
