Whole-bunch ferments with Syrah and Pinot Noir, are very in vogue at the moment, but whole-bunch with Cabernet? Are you crazy?! Well, don't knock it 'til you've tried it...
Timo Mayer's Cabernet is 100% whole-bunch, the man does not do things by halves. The benefit here is that the tannins and textural elements of the wine can be derived from the stalks and seeds, as well as the skins, and it drastically reduces your need for a heavy oak influence to impart structure. Of course, this also means that the wine is fresher, more 'alive' in its youth, and doesn't require decades in the cellar to look the goods.
If this wine could talk, it would spruik you a Ginsburg poem, a little left of centre yet undeniably beautiful and thought-provoking all at once. Just try it, you might just fall in love with Cabernet in a way you never have before.
Ultra fragrant, cassis, lavender, bay leaf, salt bush, white pepper. Juicy, soft and ultra vibrant to taste, stacks of jubey fruit, layers of herbal spice, some new leather notes too. While vibrant and juicy up front, the finish rolls into chew and pucker, tension and freshness. 90pts - Mike Bennie (The Wine Front)