Timo Mayer

Timo Mayer left his native Germany for the Yarra Valley years ago, where he organically farms a 2.5 hectare plot called Bloody Hill, “because it’s bloody steep.” From here, and a couple of other single vineyard sites, he produces hand-crafted wines which favour elegance and purity over muscle and showiness. His signature is the use of whole-bunches during fermentation, increasing complexity and giving silkier tannins and freshness, his are some of Australia’s best Pinot Noirs. He likes to refer to himself as “just a farmer”, but to us he’s pretty legendary, and those who have met him agree. Quantities are minuscule and the wines are stunning, so grab these while you can.