Mayford Wines - Porepunkah Victoria | Wines
15341
page,page-id-15341,page-template-default,ajax_fade,page_not_loaded,boxed,,qode-title-hidden,columns-3,qode-child-theme-ver-1.0.0,qode-theme-ver-10.1.1,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive
ban-wines-3
temp-mayford-2015

Mayford 2016 Tempranillo

“A candidate for Australia’s best tempranillo.”

Huon Hooke, www.huonhooke.com

“Mayford has morphed into one of the leading lights when it comes to Australian tempranillo…”

Jane Faulkner, Wine Matters

“Chief of Judges Trophy”

2017 North East Wine Challenge

$36.00 – OUT OF STOCK

Released October 2017

 

A major hail event in late November together with warm, dry conditions over the ripening season in 2016 resulted in very small volumes of delicious Tempranillo.

 

Small parcels were hand-picked and cold soaked prior to natural ferment as separate batches in open pots. Some parcels saw a percentage of stalk and whole bunch inclusion and others, extended maceration. Barrel maturation was in a range of French cooperages for twelve months on malo lees for texture and complexity.

 

It is earthy and dark with black cherry, beetroot, crushed herb, carob and spice aromas. It has plush red fruits, good depth and flavor intensity and a juiciness and relatively soft tannins that make it more approachable as a young wine than many Mayford releases. Limited volumes. Drink 2018-2024.

 

Bottled under screwcap.

chardonnay-mayford-2015

Mayford 2016 Chardonnay

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

Jane Faulkner, Wine Matters

$36.00 – OUT OF STOCK

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.

shiraz-mayford-2014-1

Mayford 2015 Shiraz

“Mayford is one of the best producers of cool climate Shiraz in Australia: up with the likes of Giaconda and Clonakilla for their Porepunkah Shiraz.”.

Anthony D’Anna, Boccacio Cellars Newsletter

A super fine, elegant wine from an outstanding vintage. It is without doubt the most age-worthy and delicious vintage of Mayford Shiraz to date”

Eleana Anderson, Mayford Winemaker

$40.00

Released November 2017

 

Spectacularly mild, dry conditions in 2015 resulted in low-yielding and super elegant Shiraz that will stand the test of time

 

Hand-picked in small parcels over the last three weeks of March in 2015, the Shiraz came off in perfect condition. Some whole bunch influence has brought floral and spice characters to the brooding dark berry fruit. New clonal plantings contribute an unprecedented level of perfume and fragrance- the original 22 year old shiraz block bringing maturity, depth and power. Time on lees and extended post-fermentation maceration yielded earthy notes and a firm tannic core, which should see this wine live well into the future.

 

A gorgeously pure fruited wine – perfumed with musk, aniseed, sandalwood and violet notes. Dark, cool fruit and chocolate dusted oak weave together in perfect synergy. Tightly wound, finely structured with lashings of detail. Drink 2018-2030.

 

Bottled under screwcap.

grapes-of-wrath-mayford-2016-1

Mayford 2016 “Grapes of Wrath” Shiraz

The word impeccable almost always springs to mind when tasting/drinking a Mayford wine and it does again here.”.

Campbell Mattinson, The Wine Front

It ripples with flavour and texture patterns

James Halliday Wine Magazine, June/July 2018

$32.00

Released May 2018

 

In the lead up to the 2016 vintage  a narrow wall of hail crossed over Mt Buffalo to our west and made a beeline for the Mayford vineyard. We lost about half our crop.
 
The destructive power of nature at that moment contrasted starkly to the kindness and generosity extended to us after our loss. Our friends, restaurateur Peter Bartholomew and Donna Pelka, offered a gift of some Heathcote Shiraz from their Wanted Man vineyard. Another friend, Bob McNamara, offered Shiraz from his 30 year-old vineyard in Whorouly at the warmer northern end of the Alpine Valleys and we topped this up with a mixed clonal parcel from Indigo Vineyard Beechworth.
 
All fruit was hand-picked and cold soaked prior to fermentation with ambient yeasts.  Each regional and clonal parcel was fermented and matured separately then blended in early spring and returned to barrel. Barrel maturation was in French barrique with 15% new oak from a range of French cooperages for eleven months.
 
This svelte and supple blend of Shiraz from some of Victoria’s finest cool climate regions reflects the altruism that exists in our winegrowing community Drink 2019-2029.

 

Bottled under screwcap.