Wines
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Mayford 2017 “Ovens Crossing”

“This is harmonious, pulsing with beautiful cool-climate fruit. It’s a mix of flavours from cherries and plums to an array of alpine herbs, spices and cedar from the oak- French barriques (50% new) aged for 11 months [then blended and returned to older oak for a further 11 months.] Fuller-bodied but not heavy. Very detailed tannins and it’s a delicious drink that will reward more with ageing.” Drink to 2030.

 

96 points 2020 Halliday Wine Companion

$55.00

Released September 2019

 

The 2017 vintage was one from the heavens across north east Victoria.

 

Good winter and spring rainfall restored river flows and replenished underground water systems, leading into a cool and dry summer without massive temperature extremes. Harvest was 2-3 weeks later than an “average’ year and the longer hang time and milder temperatures produced pure-fruited, finely structured and super elegant wines across the board.

 

The mild, dry days and cold nights throughout the ripening season, provided perfect conditions for ripening Tempranillo and Cabernet Sauvignon, the two heroes of this gorgeous blend- allowing aromas to intensify and tannins to mature whilst still retaining natural acidity.

 

This unique blend of estate produced Tempranillo and Cabernet Sauvignon is made in limited volumes from exceptional vintages.

 

Hand-picked parcels of low-cropping Tempranillo and Cabernet Sauvignon were harvested just 8 days apart in the last two weeks of March 2017 and were chilled and cold soaked before undergoing natural yeast fermentation in small open fermenters.  Basket pressed just prior to dryness to finish fermentation and MLF in French oak barriques- 50% new for 11 months before blending, then returned to older oak for a further 11 months.

 

A deep, dark and brooding wine that will express itself more fully in time.

 

Wafts of cocoa nibs and dusty cigar box wrap a core of dark, ripe fruit. Black cherry, cassis, sarsaparilla and a lovely dried herb fragrance lift as it slowly reveals its allure. Medium in weight, balance is everything as the tannins weave a seamless dance, sinewy but firm and tongue coating.

 

Truly a gorgeous wine with enormous cellaring potential.  Just 100 dozen made

 

Drink 2021-2030.

 

Bottled February 2019

 

Bottled under screw cap

Mayford 2018 Tempranillo

Trophy “Best Tempranillo”

2019 Winewise Small Vignerons Awards

 

“Mayford is a leading contender for the title of Australia’s best Tempranillo.

From Porepunkah, near Bright in Victoria, this tempranillo is lively and complex, showing a little whole-bunch complexity to complement the spicy red fruit.  A touch of classy French oak completes this finely structured, savoury tempranillo.”

Rated 5 stars. Lester Jesberg – Winewise Magazine

$40.00

Released November 2019

 

The 2018 vintage can only be described as sensational.

 

Solid winter and spring rainfall lead into a cool start to summer, followed by a prolonged warm and dry autumn. These conditions produced good fruit set, even veraison and enabled full tannin and flavour development- resulting in structural, balanced and complete wines that are amongst some of the finest that we have made at Mayford.

 

Multiple small parcels were hand-picked over the last week of February and the first week of March 2018. Each separate batch was chilled and cold soaked prior to natural ferment in open pots with extensive hand plunging. Some batches had a percentage of stalk and whole bunch inclusion and others, extended post ferment-maceration.

 

New clonal parcels play a role, vinified separately and bringing interest and points of difference.  Each wine was then basket pressed before being put to barrel for maturation in French barriques (25% new) for eleven months, retaining malo lees for texture and complexity. An exhilarating blending process completed the journey.

 

Complex and dark, the 2018 Tempranillo has massive ageing potential, and has to be one of, if not, the best, Tempranillo made at Mayford to date.

 

Fragrance leaps from the glass.  Spice, think cloves and cinnamon, coat the delicious black and red fruits, sarsaparilla, black cherry and raspberry, with a savoury afterthought of dried herb and earth. A layering of dark fruits show complete ripeness but also restraint.  Firm and velvety mouth-coating tannins bring balance.

 

Drink 2021-2030.

 

Bottled February 2019

 

Bottled under screwcap.

Mayford 2018 Chardonnay

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

Jane Faulkner, Wine Matters

$40.00

Released November 2019

 

The glorious 2018 vintage was a winemaker’s dream.

 

Solid winter and spring rainfall lead into a cool start to summer, followed by a prolonged warm and dry autumn. These conditions produced good fruit set, even veraison and enabled full phenological ripeness- resulting in structural, balanced and complete wines that are amongst some of the finest that we have made at Mayford.

 

Chardonnay was hand-picked in multiple small parcels over the last week of February and the first week of March. Each batch was vinified and matured separately according to clone and harvest date. After chilling overnight, fruit was whole bunch pressed and the juice filled sequentially to barrel so that no two barrels were alike.

 

Fermented with naturally occurring yeasts in a selection of French oak barriques (25% 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 eleven months.

 

The 2018 Chardonnay is luscious, long and powerful. 

 

Aromas of citrus blossom, spice, roasted nuts and a smoky lick of struck match set the tone, a balance of fruit intensity and savoury complexity. The mouthfeel is silken and textural, delectable grapefruit and nutmeggy custard tart flavours.

 

Generously-weighted with acid balance and wonderful persistence, this will reward cellaring.

 

Drink 2020-2028.

 

Bottled February 2019

 

Bottled under sure cap.

Mayford 2017 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

$42.00

Bottled February 2019

 

The 2017 vintage was hailed across the north east of Victoria as the “vintage of the decade”. (Mind you, that was before the spectacular 2018 vintage came along!)

 

Good winter and spring rainfall restored river flows and replenished underground water systems, leading into a cool and dry summer without massive temperature extremes. The mild conditions continued into autumn, enabling grapes to ripen slowly and fully but without accumulating unduly high sugar levels.

 

Across the board, harvest at Mayford was three weeks later than a “normal” year, producing beautifully pure-fruited, finely structured and super elegant wines. The Shiraz was no exception.

 

In the 2017 vintage the results of our extensive clonal diversification programme (which commenced in 2011) can be clearly seen. The Mayford vineyard currently has 14 different clones of Shiraz planted, many of which are hard-to-come-by heritage clones. Each brings a different expression of the variety and contributes complexity and interest to the overall blend. In general terms, the new clonal plantings give perfume and fragrance- the original 25 year-old Shiraz block bringing maturity, depth and power.

 

Small parcels were selectively hand-picked over the last three weeks of March 2017 and vinified separately according to clone and harvest date. Each batch was chilled and cold soaked prior to spontaneous fermentation by indigenous yeasts. With so many small ferments, no winemaker can resist the opportunity to trial and compare, thus each batch had varying times on skins, percentages of whole berry/bunch, degrees of post ferment maceration and of course a diverse range of cooperages. Oak maturation was in French barriques for 22 months, 30% new.

 

A beautiful and balanced example of Shiraz from a cooler climate.

Perfumed notes of spiced plums, violets, dark berries and glazed rhubarb. The palate is all dark glossy fruits; blood plum, black cherry and spice with a lick of top-quality French oak.  The frame is medium, the tannins fine.  Balance, elegance and persistence.

 

Drink 2020-2028.

 

 

Bottled under screwcap.