As the name suggests, this wine comes from a densely planted portion of Timo’s Bloody Hill vineyard, where vines are positioned only 75 cm apart from each other. Timo likes to use a proportion of whole bunch to give his wines a particular stalky savoriness, which is very much a trademark of his Pinots. For this cuvee he does an 100% whole bunch ferment with a portion of the grapes, and blends that back with the destemmed component. The ratio of each changes with every vintage. The finished wine has fragrant whole bunch characteristics, fresh red fruit, and plenty of spice. Delicious and balanced, with a very long finish.
VINEYARD: Fruit is sourced from 20-year-old vines grown on the Bloody Hill vineyard, a 6- acre plot on red rocky, volcanic soils. 'It's called that "cause it's bloody steep!' says Timo. 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.
VITICULTURE: The vineyards are farmed organically.
WINEMAKING: Fruit is handpicked and pressed in whole bunches. Juice is transferred to old hogsheads to undergo wild fermentation as well as full malolactic fermentation. In spring the wine is racked into stainless steel to settle for 4 months before being bottled without fining of filtration.
This wine is suitable for vegans and vegetarians.
Timo Mayer
From his close-planted Yarra Valley vineyard, evocatively named 'Bloody Hill', Timo carves out some astounding wines made with low levels of new oak and minimal additions.
The signature of Timo's winemaking style is his penchant for whole-bunch ferment. His wines have an ethereal quality, firm tannins and impeccable structure.
These are compelling and extremely limited wines that tell a unique story of the Yarra Valley.
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