2025 Mayer Chardonnay from Yarra Valley 750ml

Awards, Ratings & Reviews 94/100 — Mike Bennie, The Wine Front · 2025 Vintage “Swift and fine boned, lots of chalkiness, a hazy green apple juice kind of feel, lots of perfume, refreshment factor writ large. A delicious, moreish expression. A vein of nougat and salted cashew. Poised, fine, vibrant. Nice one.” About This Wine Mayer winery in Australia's Yarra Valley is a small operation founded in 2000 by Timo Mayer. Originally from the German region of Württemberg, Mayer has been working in the Yarra Valley since the 1990s. In Australia Mayer produces wines from Pinot Noir, Cabernet Sauvignon, Syrah, Nebbiolo, Gamay and Chardonnay. He has also made a Riesling and Pinot Noir in Württemberg. Mayer’s Württemberg background has helped shape his winemaking style in Australia. Württemberg is well known for its Spätburgunder (Pinot Noir), and Mayer uses 100-percent whole-bunch Pinot Noir, which was unusual in the Yarra when he first began. The prominent note of funk found in many Mayer wines has become characteristic of the brand. Timo Mayer’s take on Yarra Valley Chardonnay is focused on purity and precision. The wine is fermented and aged in old hogsheads for six months before being transferred to stainless steel. There is zero malolactic fermentation and no lees stirring, with the intention of preserving freshness and clarity. Tasting Notes Bright citrus and a little stone fruit on a lean, focused nose, wrapped in mineral tension and a gentle saline edge. The palate is fresh and youthful, showing roundness and generosity on the mid-palate while remaining tight and precise. The finish is mineral, stony and salty. About the Producer Mayer is a boutique Yarra Valley winery founded by German-born winemaker Timo Mayer. Known for minimal intervention and distinctive expressions of site, the estate focuses on varieties including Pinot Noir and Chardonnay grown in the cool-climate vineyards of Victoria. Specifications Vintage: 2025 Grape Variety: Chardonnay Region: Yarra Valley / Victoria / Australia Fermentation: Fermented in old hogsheads Maturation: Aged in old hogsheads for six months before transfer to stainless steel Alcohol: 13% Closure: DIAM Cork