Description
Bottles produced of this wine: 1,200
Type of aging container: Hogs Heads
Prefermentation technique: 100% Wholebunch
Total SO2: 57 mg/L
Alcohol: 13%
pH level: 3.59
Residual sugar: 0.15 g/L
Acidity: 6 g/L
Mayer Cabernet 2023
W I N E D E S C R I P T I O N
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.
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.
T A S T I N G N O T E S
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.
V I N E Y A R D & P R O D U C T I O N I N F O
W I N E M A K I N G & A G I N G
A N A LY T I C A L D A TA
P R O D U C E R P R O F I L E
Estate owned by: Timo Mayer
Winemaker: Timo Mayer
Total acreage under vine: 7
Estate founded: 1999
Winery production: 1,200 Bottles
Region: Yarra Valley
Country: Australia
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