Tempranillo

Mayford Tempranillo is sourced from a single unirrigated vineyard near the township of Porepunkah in the foothills of the Victorian Alps.

The fruit is handpicked in small parcels over several weeks, from a combination of Mayford's new and old Tempranillo clones. Each batch is kept separate by clone and harvest date.

The parcels are chilled and cold soaked prior to natural fermentation in open pots. They all receive extensive hand plunging. Some batches have a percentage of stalk and whole bunch inclusion while others see extended post-ferment maceration.

Remaining separate, the parcels are basket pressed and matured in new and seasoned French oak barrels for 11 months. Finally they are blended and bottled.

Deep red purple, Mayford Tempranillo is intensely perfumed, with layered dark fruits, savoury complexity and long, mouth coating tannins. Cellaring potential is 10 years.