Tempranillo Ovens Valley Victoria
Tempranillo is an early ripener which tends to develop fuller flavours and aromatics when grown to the cooler climes of Victoria's Ovens Valley. Mayford Vineyard was established within a mildly temperate amphitheatre, with a view to crafting limited yields of hand made wine. Tempranillo was a natural fit with its late bud burst and early maturity, planted on a bony ridge which restricts berries to pea size, keeping the vines inherent vigor in check. A flagship boutique effort, treated to an old world vinification, achieving an evocatively new world styling.
Winemaking at Mayford tends towards tradition. Harvests in small lots over several weeks optimises flavour complexity off the small vineyard. The team at Mayford prefer to let the naturally occurring yeasts dictate the timing and expression of the fermentation process. Small parcels of Tempranillo vine are hand picked and moved into traditional open pot fermenters for a settling and cold soak. Some batches see a percentage of stalk and whole bunch inclusion, others are left for an extended maceration. Upon completion of ferments, components are transferred to a selection of French coopered oak barrels for malolactic and a year's maturation on sedimentery lees, building texture and infusing complexity.
Dark ruby colour. Brooding nose of plum, charcuterie and earth characters, complex red berries and herbaceousness, tobacco and leather notes. A clean palate of red fruit flavours, vanilla and plum, cherries, mineral and five spice. A compelling and engaging aperitif wine, the ideal accompaniement to pork recipes, roasts and Mediterranean faire.