Mayer Nebbiolo

Nebbiolo

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
“Here the oft talked about but seldom seen similarity between pinot noir and nebbiolo is striking. Timo Mayer has made a beautiful wine, its clarity of crimson colour, its violet and rose petal aromas and delicate red cherry/pomegranate palate utterly bewitching. There's not a trace of green/mint/underripe flavours. By far the highest points I've given for an Australia nebbiolo.” (Best of Other Reds, 2021 Halliday Wine Companion Awards, Selected as "The Best")
— James Halliday, Aug 2020
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Vineyard & Production Info
Production area/appellation:
Yarra Valley
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Winemaking & Aging
Prefermentation Technique:
100% Wholebunch
Type of aging container:
Hogs Heads
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Analytical Data
pH level:
3.48
Acidity:
5.9 g/L
Alcohol:
13.1 %
Residual sugar:
0.43 g/L
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Wine Production

After hand-picking the fruit is fermented 100% whole-bunch with wild yeast in old oak. Wines are left on lees for a year with only one handling into the blending tank at bottling where they add a small amount of sulphur. Bottled unfined and unfiltered.

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About the Vineyard

Grapes are sourced from De Bortoli in Dixons Creek in the northern Yarra Valley. The soils are sedimentary in origin and are known as Humevale Siltstones. 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.