Timo Mayer

Timo Mayer is one of the Yarra Valley’s most distinctive voices — a winemaker whose philosophy blends old-world sensibility with a bold, individualist streak. Originally from Germany’s Baden region, Timo moved to Australia in the 1990s, studying oenology at Charles Sturt University before honing his skills at De Bortoli Wines under Steve Webber. In 2000, he and his partner Rhonda Ferguson established Mayer Wines on a steep, picturesque vineyard near Healesville, affectionately dubbed "Bloody Hill" by locals.

Timo’s approach to winemaking is guided by a commitment to minimal intervention and a belief that the vineyard should speak for itself. His use of 100% whole-bunch fermentation — once unconventional in the region — has become a hallmark of his style. All wines are fermented with wild yeasts, and bottled unfined and unfiltered, resulting in expressions that are raw, textural, and alive with character.

From expressive Pinot Noir and Syrah to pristine, mineral-driven Chardonnay, Timo’s wines reflect both the steep terrain of Mt Toolebewong and the clarity of his vision. Each vintage is a continuation of a quietly rebellious ethos: honest, precise, and always made with a light hand — or as Timo often says, “bring back the funk.”