Nestled in a hidden valley, with unsurpassed views of Mount Buffalo, the shaley hillside plantings give rise to low yielding vines and wines of intensity and finesse. For winemaker vigneron couple, Eleana Anderson and Bryan Nicholson, the small range of Mayford Wines is the culmination of many years of toil together, which accounts for a large number of lost weekends and fishing opportunities. The creation of limited quantities of handcrafted wines is underpinned by a unique site in the foothills of the Victorian Alps, sensitive vineyard management, traditional winemaking practices and the staunch support of family and friends.
Mayford Vineyard was established with a modest planting of Shiraz in 1995, which was enlarged in 1998. Tempranillo and Chardonnay followed in 2002. The nay-sayers scoff at Shiraz grown in the upper reaches of the Ovens Valley – you be the judge. Tempranillo is a natural fit with its late bud burst and early maturity. The bony ridge planting restricts berries to pea size, keeping its inherent vigour in check. The small area of Chardonnay from selected Bernard clones, thrives in its mountainous surrounds. A dappled, upright canopy protects the fruit from summer’s extremes, yielding wine that is all elegance and fruit intensity.
The dryland vineyard enjoys a relatively frost free existence despite its sub-alpine climate, due to an elevated hillside position. There is no magical interaction between stones, water and the cosmos, just hard work and attention to detail, driven by a desire for excellence rather than economics. That, and of course, the hand that nature deals each season.
Winemaking at Mayford tends towards tradition. Hand picking 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.
Chardonnay is barrel fermented and aged on lees with regular bâttonage. The reds are worked in small open fermenters and basket pressed before going to oak where natural malolactic fermentation is encouraged. Fining and filtration is kept to a minimum and only the finest oak is used. Mayford try not to interfere unnecessarily with the wines, preferring them to be a natural expression of a special site within a unique winegrowing region.
