There’s no point in beating about the bush. This wine needs to be drunk soon so it’s reduced from S$47 to S$31. I had one recently so I don’t concur with Halliday’s “drink by 2017” but I do concur with Mike Bennie’s “drink by 2019”.
1 bottle in Singapore, 2 in Melbourne.
I sent out a promo on this wine back in December and although some of you managed to get some (it was S$78 then), a restaurant grabbed my remaining stock.
I got some more when I visited the vineyard recently, and managed to catch up with the founder Gerald Ellis and son in law Alex Deane.
The vineyard is one of the oldest in Tasmania, and Gerald tells the story of how he was told in 1972, before planting vines in 1974, that “you can’t grow grapes in Tasmania, plant lucerne instead”. Such were the words from the state’s agriculture experts, but thankfully for us, Gerald ignored their advice.
Today it is one of the largest vineyards in Tasmania, sprawling over hills and down slopes over 52 hectares but only 2 hectares of that are put aside for Meadowbank’s own wines. This is truly a growers vineyard with individual plots and even rows allocated for supply to producers like Bay of Fires, Dawson James, Dr Edge, Kate Hill etc. It’s an impreesive place and well worth a visit if you’re in the Hobart area, but it’s quite a long way up the Derwent Valley, and some of it on dirt road. Best to check in advance if you’re planning a tasting.
Also since the promo back in December, another rating has come out, this time from Campbell Mattinson of The Wine Front, so I’ve inlcuded it here:
“From winemaker Peter Dredge: ‘Two different picks on the one block. One early for vitality, second for texture. 7T of chilled fruit destemmed to 3 different open fermenters with avrying whole cluster % if any. 100% whole berry. Cold soak 5 days, natural ferment, pump overs only, pressed at 2 baume to tank and French oak (15% new) the following day to finish ferment on heavy lees. Unfined, unflitered.’
Straight into excellent territory here. This is why we’re so lucky in Australia: we get this level of pinot noir for A$55, which isn’t cheap in general terms but in a world pinot noir context is a steal. So complex, so satiny, so well framed, so persistent. Woodsmoke, suplhur, tangy red/black cherry, super-fresh strawberries and fistfuls of dry spice. Sinewy and satiny simultaneously. It will develop beautifully but personally I wouldn’t be able to resist right now. 94 pts, drink 2017-2024+.” – The Wine Front
If it’s ordered by 26 September latest, it can be here around 8 October.
Nearly all the wines Timo Mayer makes these days are part or 100% whole bunch, i.e., not only grapes but stalks as well.
100% whole bunch can be a fairly divisive style of winemaking, but Timo’s rational (as vigorously explained to me last time we met!) is that if you go back enough decades, most wines were being made whole bunch. It was the accountants who worked out that if you stripped the bunches of stalks, one could get a greater volume of grapes into the fermentation vats therefore improving efficiency.
It strikes me that neither accountants nor production efficiency rank highly in Timo’s world.
He also tells me that his wine is the only 100% whole bunch Cabernet in the world. I can’t comment on that, but it’s definitely not the norm.
Not only does it divide winemakers but it can also divide consumers…so, to encourage you to give it a try, I’m dropping the price from the S$72 currently on my price list to S$65 until 26 September, at which time I’ll be closing my October airfreight until the next one in November and the price will go back to S$72.
Sold out at the winery (always sells out on release) and only available in Singapore through Tiger Wines.
Oh, Mike Bennie didn’t give it a “drink by” date but I’m guessing about 2023.