“While Mayford’s tempranillo usually takes centre stage, its chardonnay has well and truly found its groove.”

Jane Faulkner, Wine Matters

Released October 2017

A major hail event in late November together with warm, dry conditions over the ripening season in 2016 resulted in tiny volumes of Mayford Chardonnay.

Fermented with naturally occurring yeasts in French oak barriques (20% new). Partial malolactic fermentation was encouraged to build more generous and complex structure, and lees stirring for freshness and a creamy, curd texture. Total barrel maturation time was twelve months.

It is a more opulent style of Chardonnay, delicious for drinking young. Ripe stone fruit, lemon curd, crème brulée and hazelnut notes lead in to a soft, balanced and textural palate. This is in particularly short supply. Drink 2017-2020.

Bottled under screwcap.