Mayford 2008 Chardonnay
Released August 2009

A milder February in 2008 gifted us with ideal ripening conditions for Chardonnay. Harvested over a two week period from late February into the first week of March, small parcels of fruit were whole bunch pressed to oak for barrel fermentation by natural yeasts with full solids inclusion. The ensuing wine was left on lees with regular bâttonage for 12 months.

A complex Chardonnay with a core of rich fruit threaded with spicy oak, delicate honeysuckle florals and alluring gunsmoke character. The seamless palate has creaminess and weight whilst retaining flinty minerality and fine natural acidity.

Bottled under screwcap.

Mayford 2008 Tempranillo
Released August 2009

SOLD OUT - See wine availability for details of subsequent releases.

Select picked over the last days of February, small lots of Tempranillo underwent a week-long cold soak prior to warm natural yeast fermentation in open fermenters. The resultant wine was then basket pressed to older Siruge and Bossuet oak for 12 months.

A lively, earthy and perfumed nose with black cherry, bitter almond and fennel balanced by some savoury notes of soy and leather. The supple palate shows mature varietal tannins, spicy oak and briary fruit with fine silky length and balance.

Bottled under cork.

Mayford 2008 Shiraz
Released September 2010

The 2008 Vintage in Porepunkah was warm and dry, giving rise to perfumed and powerful wines.

Harvested in perfect condition over the early weeks of March, the small-berried fruit underwent warm natural yeast fermentation in small open fermenters. On skins for three weeks then basket pressed to Siruge and Bossuet oak (40% new) for 24 months, and further aged in bottle for 8 months prior to release.

Characteristic Mayford earthy perfume; violets, spice and brambly dark fruits, with real velvety depth of palate and supple, linear tannins. Luscious dark cherry and blueberry fruits freshened by mineral and graphite notes. A cracker.

Bottled under cork.