2021 Mayer Cabernet

German born Timo Mayer, along with partner Rhonda Ferguson established Mayer in 1999, on the slopes of Mt Toolebewong, between Healesville & Woori Yallock. They produce a small range of hand crafted, single vineyard wines, believing that wines are made in the vineyard and not the winery. All wines are unfined and unfiltered to show the true expression of the vineyard. Vines are often close-planted, and winemaking frequently utilises a generous use of whole bunch.

We're sure Timo wasn't the first person to throw 100% whole bunch winemaking at Cabernet, but he's certainly balanced the approach better than most would have expected. This is far from the green monster you would fear from this tactic, rather it's exudes vibrant cherry and blueberry fruit, seasoned by wild herbs and spice.

Other Reviews....
Cabernet that sees 100% whole bunch. Yes. Lots of carbonic maceration here.
Ultra fragrant, cassis, lavender, bay leaf, salt bush, white pepper. Juicy, soft and ultra vibrant to taste, stacks of jubey fruit, layers of herbal spice, some new leather notes too. While vibrant and juicy up front, the finish rolls into chew and pucker, tension and freshness. Drink 2021 - 2025.
90 Points
Mike Bennie - The Wine Front (February 2022)

Made from fruit from from a north-facing slope on Hans and Anna Orth's vineyard on St Huberts Road in Coldstream; 100% whole bunches, 10% new oak. A saturated crimson purple. Made more in the style of the Loire Valley's Chinon than Australian cabernet sauvignon, there's a lot going on here with its aromas of blackberries and blackcurrants, together with salted licorice, black olives and spice-rack spices. Saline on the palate, with good depth of fruit and fine, dusty tannins, this is a wine to be enjoyed with food, now and over the next 5 or so years. Drink by 2027.
95 Points
Philip Rich - James Halliday's Australian Wine Companion (January 2022)