Mayford 2010 Chardonnay
Released November 2011

The 2010 vintage presented us with the opportunity to make beautiful Chardonnay.

Harvested over the second and third weeks of February, 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 bâttonage for 12 months.

Ripe nectarine, lime leaf and fragrant white flowers with a delicate leatherwood honey note. Oatmeal, aniseed and nutty characters are forefront, with matchstick and flint stone aromas subtly present.

The palate is refined, underpinned by spicy oak and soft, limey natural acid–a signature of its mountainous surrounds.

Bottled under screwcap.

Mayford 2010 Tempranillo
Released November 2011

2010 was also a special year for Tempranillo. The favourable vintage conditions delivered impeccable fruit with beautiful colour and fragrance and great natural acid balance.

Picked over the second half of February, small lots of Tempranillo underwent a week-long cold soak prior to warm natural yeast fermentation in open fermenters, with some parcels spending up to 6 weeks on skins. The wine was then basket pressed to older Siruge and Bossuet oak for 12 months.

Gorgeously perfumed with black cherry, earth, spice and fragrant aromatics. Plush and mouth-filling, with cola, ripe black fruits and sarsaparilla and seasoned by savoury flavours of soy, herbs and game.

The palate is long, supple and tightly coiled, driven by velvety linear tannins that coat the mouth.

Bottled under cork.

Mayford 2009 Shiraz
Released August 2011

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

Another small vintage borne of a warm and dry year with modest yields going hand in hand with powerful and concentrated wines.

Harvested in perfect condition over late February and early March, the small-berried fruit underwent warm natural yeast fermentation in small open fermenters. On skins for three to six weeks then basket pressed to Siruge and Bossuet oak (40% new) for 24 months, and further aged in bottle for 6 months prior to release.

Earth and spice lift the nose with anise, dried plums, sandalwood, bay laurel and violets. The palate has velvety depth finishing with supple, linear tannins. Dark brooding berry fruits are freshened by mineral and graphite notes. It is a savoury and serious wine.

Bottled under cork.