I like the Mayer Bloody Hill Chardonnay. There’s a little trademark funk here but mostly it just comes across as unforced and sessionable. That’s why I’ve already purchased and consumed three bottles.
All the Mayer wines are unfined and unfiltered with no sulphur used until bottling. Timo tells me that this Chardonnay was “picked on acid (didn’t have any mushrooms).” Smart man. Gold cap mushrooms provide a superior hallucinogenic experience to LSD. Not that I do that sort of stuff anymore. Too old. Anyway, it spent a few hours on skins then straight into old barrels - wild ferment, no malo, no stirring.
Smells of freshly baked farmhouse bread, lemon curd, grapefruit and nectarine bordering on white peach. Nice mouthfeel with mineral streaks running through the entire palate. Not much in the way of overt oak influence or flavour. It almost seems simple but I’m sure it’s not. There’s plenty of interest here but mostly I just love drinking it. 92 Very Good
Region: Yarra Valley
Alcohol: 12.5%
Closure: Diam
Price: $35
Tasted: April 2013