-
Description
Grown in the Alpine Valley in Porepunkah’s small but mighty vineyards by Eleana Anderson and Bryan Nicholson, this is proof that Mayford is setting the standard for Australian Tempranillo.
Handpicked in late March and early April, the fruit was chilled, cold-soaked, and naturally fermented in open pots, with plenty of hands-on care. Whole bunches and extended maceration added layers of complexity before basket pressing and 11 months in French barriques (25% new), malo lees intact for texture.
This is a beautiful mid-weight Tempranillo that balances elegance with power. Black cherry, violets, musk, and a flicker of charred meat lead into a palate loaded with dark fruit, sarsaparilla, spice, and bitter chocolate. Fine, powdery tannins wrap it all up on the finish.
Rich, poised, and bursting with character, this is Australian Tempranillo at its finest.
96 points
"A stellar Tempranillo that offers a deeper insight into the grape with each vintage. Eleana Anderson has a wonderful, intuitive understanding of the Spanish grape, one that mixes a ripe expression with a light, savoury touch. In a cooler vintage such as '23, they meet with a level of high refinement in rose florals, mustard seed, cherry, bramble, mountain herbs, and dusty cacao. Subtle and elegant, it is carried by fine tannins and creamy oak spice to a long finish. Will age a treat."
- Jeni Port (Halliday Wine Companion)
