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I’ve been on the lookout for Mayer wines here in the US and happened to find a bottle in a retail shop while out of state visiting some family. I’m shocked much makes it to the states with roughly 160 cases of this wine produced.
100% whole cluster; 13.5%ABV
My immediate thought after popping and pouring was that if Cayuse made a Pinot, it would smell like this. So much stemmy/herbal/savory aromatics with peppered rhubarb and red berries. Translucent ruby in the glass (closer to darker-style rosé’s in color). The funk continues on the palate (in a delicious way) with more stemmy and savory spice, cranberries, and black tea. The stems give this nice tannin structure while the acidity here is vibrant…keeps you going back for another sip. I followed over two days and it stayed pretty consistent.
This is 100% up my alley and a wine I’d love to acquire more of. Very curious how these age (because it seems like they would hold wonderfully).
I’ve been on the lookout for Mayer wines here in the US and happened to find a bottle in a retail shop while out of state visiting some family. I’m shocked much makes it to the states with roughly 160 cases of this wine produced.
100% whole cluster; 13.5%ABV
My immediate thought after popping and pouring was that if Cayuse made a Pinot, it would smell like this. So much stemmy/herbal/savory aromatics with peppered rhubarb and red berries. Translucent ruby in the glass (closer to darker-style rosé’s in color). The funk continues on the palate (in a delicious way) with more stemmy and savory spice, cranberries, and black tea. The stems give this nice tannin structure while the acidity here is vibrant…keeps you going back for another sip. I followed over two days and it stayed pretty consistent.
This is 100% up my alley and a wine I’d love to acquire more of. Very curious how these age (because it seems like they would hold wonderfully).
Yarra Valley, Port Phillip, Victoria, Australia
