Mayford have over the last decade risen up and are now considered one of the leading producers of tempranillo in the country, while at the same time also helping the Alpine Valleys region to build a name for itself with alternative grape varieties. Attention to detail is high with 14 parcels of fruit handpicked over 18 days, which is a hell of a lot for what is a small production wine, with some whole bunches also used in the ferment. It has produced quite an unusual style of Australian tempranillo, almost sangiovese like with its combination of bright acidity and firm tannins. It’s embryonic and would up tight with fleshy dark berry fruits plus a dusting of tobacco and stalky spice. It’s so juicy, but also muscular with deep set tannins and balanced but visible oak helping to drive a long, acid driven finish. This is a very serious example of Australian tempranillo built for the long term. But if you want to drink it young, make sure you match it up with slow cooked lamb shanks.
Mayford Tempranillo 2019