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.