Vines

The Mayford vineyard is located near Porepunkah at the cooler southern end of the Alpine Valleys GI. Meticulously tended and with Mount Buffalo looming in every frame, it is one of Australia’s most photogenic viticultural scenes.

First established by viticulturalist, Bryan Nicholson, in 1994, the vines are planted at 400m elevation on the shaly hillsides of a natural amphitheatre.

The bony soils temper vine vigour, with low yields, small berry size and good concentration the norm. The site is relatively frost free, with good seasonal rainfall and enjoys a sub-alpine climatic influence.

The region is cool and highly continental; summers are hot and winters cold, bringing a thick blanket of snow to nearby peaks. The proximity of the mountains has a beneficent impact on vineyard microclimate during the ripening season, strongly shaping Mayford terroir. 

Generally mild, dry conditions prevail during the critical late summer and autumn months with katabatic mountain winds, known locally as the Buffalo Breeze, moderating daytime temperatures and pushing cool air through the valleys overnight. This unique climate enables grapes to ripen fully but slowly, with greater flavour and tannin development at lower sugar levels, and to retain aromatic intensity and natural acidity.

The dry-grown vineyard receives a high level of care from Bryan, with intensive manual inputs and chemical interventions minimal.

He maintains that every bunch of grapes grown at Mayford has been fondled at least once. Shoot pruning and positioning, bunch and leaf thinning, bird-netting and the highly selective harvesting process are all done by hand, yielding premium quality fruit.

Further plantings have followed over the 30 years since the vineyard’s inception, with carefully researched varietal and clonal selections. This diversity of clone is a key element in the quality and complexity of Mayford wines.