Mayer
Summary
Mayer is a small family-operated winery in Australia's Yarra Valley, founded by German-born Timo Mayer, specializing in Pinot Noir from their steep, northeast-facing Bloody Hill vineyard with granite and decomposed rock soils. Their distinctive bring back the funk philosophy embraces whole bunch fermentation, indigenous yeast fermentations, and minimal intervention techniques, with all vineyard work performed manually due to the challenging topography.
Heritage & Leadership
Mayer was established by Timo Mayer, a German-born winemaker who relocated to Australia's Yarra Valley in the 1990s. After working in the German wine industry, Timo purchased a steep, northeast-facing vineyard site on what he named "Bloody Hill" in the Yarra Valley, Victoria. The property, situated near Healesville, became the foundation for his eponymous wine label. While maintaining a relatively small production, Timo has developed a distinctive approach to winemaking that draws on both his European background and his embrace of the unique Australian terroir.
The winery remains family-operated, with Timo serving as both vineyard manager and winemaker. His son, Rivar Mayer, has increasingly become involved in the family business, contributing to vineyard management and winemaking decisions. This father-son collaboration represents a natural evolution for the small-scale operation while maintaining continuity in their winemaking philosophy.
Vineyards & Wines
The primary Mayer vineyard sits on the aptly named "Bloody Hill" in the Yarra Valley, a site characterized by its challenging steep slope that demands manual vineyard work. The vineyard faces northeast, capturing morning sunlight while providing some protection from the harsh afternoon heat. The soils consist primarily of granite and decomposed rock, providing good drainage for the vines.
Mayer focuses on cool-climate varieties suited to the Yarra Valley's growing conditions. Pinot Noir constitutes the majority of plantings, followed by Syrah (labeled as Shiraz for some bottlings), Cabernet Sauvignon, and Chardonnay. The vineyard's steep aspect creates natural variation in ripening patterns, contributing to complexity in the finished wines.
The Mayer portfolio includes several single-vineyard bottlings that highlight specific sites and winemaking approaches. The "Bloody Hill" Pinot Noir represents the estate's signature wine, produced from the home vineyard. Other notable wines include the "Dr. Mayer" Pinot Noir, "Close Planted" Pinot Noir, Syrah, and Cabernet Sauvignon. Production volumes remain deliberately small, allowing for meticulous attention to each wine.
Philosophy & Practice
Timo Mayer's winemaking philosophy centers on minimal intervention and the expression of site-specific character. His approach is often summarized by his motto: "bring back the funk," reflecting his preference for wines that display distinctive personality rather than technical perfection.
A defining technique in Mayer's winemaking is whole bunch fermentation, where entire grape clusters including stems are fermented together. This practice, applied to varying degrees across different wines (from partial to 100% whole bunch), contributes structural elements, aromatic complexity, and textural dimensions to the finished wines. Fermentations typically occur with indigenous yeasts in open-top fermenters.
Aging protocols vary by wine but generally involve used French oak barrels to allow the fruit and vineyard character to remain prominent. The wines undergo minimal fining and filtration before bottling, preserving texture and complexity. This hands-off approach extends to the vineyard, where Timo employs traditional farming methods with an emphasis on manual work necessitated by the steep terrain. The small scale of production allows for precise picking decisions based on flavor development rather than analytical measurements alone.
While not certified organic, Mayer's vineyard management emphasizes sustainable practices appropriate to the site's specific conditions, focusing on soil health and balanced vine growth to produce grapes that authentically express the distinctive "Bloody Hill" terroir.