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The Man Who Made The Grange »
Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
Heritage Of Haan»
Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of.. Tanunda tradition»
Drinks Around The Derwent»
There are fewer than twenty hectares of Stefano Lubiana vines, overlooking the spectacular tidal estuary of Derwent River. Chosen for its felicitious winegrowing aspects, it is a place of scrupulously clean soils, free of any pesticides or manufactured treatments. Insects are welcome here, they are mother nature's endorsement of a holistically biodynamic viticulture. Lubiana is a fifth generation winemaker, one of the apple isle's leading vignerons, he works to an arcane system of seasonal chronometers, governed by cosmic rhythms, the turning of leaves and angle of the moon. His wines are given full indulgence to make themselves. Ferments lie undisturbed and.. Celestial wines from southern climes»
Baled & Bottled By Balnave»
Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily.. The old sheep shearer's shanty»

Mayford Chardonnay 2012 CONFIRM 2012 VINTAGE

Mayford Chardonnay 2012 - Buy
Chardonnay Ovens Valley Victoria
The long cool ripening seasons of the Victorian Alpines are ideal for winegrowing. The team at Mayford settled on the Ovens Valley and established their small dry grown vineyard within a hidden vale that's blissfully frost free. Proprietor Eleana Anderson is a vigneron with a focus on investment rather than return. Viticulture to her is all about how much more effort you can put in to build a better crop. Her fruit is vinified to the same exacting standards, limited yields ensure that there's not much Mayford wine around to see the next vintage.

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Mayford 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. Chardonnay is all hand picked over a number of weeks, to a schedule determined by ripeness. Grapes are whole bunch pressed into a selection of seasoned and new French oak barriques for fermentation. A course of partial malolactic builds structure, introduces generosity of flavour and adds complexity. Battonage lees stirring retains freshness and encouragess a creamy, curd texture. Barrels are aged for a year before the final assemblage.
Straw hue. Appealing peach, grapefruit and citronella aromas to the fore, background notes of meal, roasted nuts and struck match. Soft, textural palate with lovely line and balance, a rich and generously flavoured Chardonnay wine, showing super fine acid structure and offering wonderful length. A splendid aperitif style and excellent match to all fine gourmandise.
$30 To $39 White All Regions
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Mayford
High above Ovens River, overlooking the sleepy township of Porepunkah, the family owned and operated Mayford Vineyard lies tucked away from view

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

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.

Mayford

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.

Mayford