The glorious 2018 vintage was a winemaker’s dream.
Solid winter and spring rainfall lead into a cool start to summer, followed by a prolonged warm and dry autumn. These conditions produced good fruit set, even veraison and enabled full phenological ripeness- resulting in structural, balanced and complete wines that are amongst some of the finest that we have made at Mayford.
WINEMAKING & TASTING NOTES
Chardonnay was hand-picked in multiple small parcels over the last week of February and the first week of March. Each batch was vinified and matured separately according to clone and harvest date.
After chilling overnight, fruit was whole bunch pressed and the juice filled sequentially to barrel so that no two barrels were alike.
Fermented with naturally occurring yeasts in a selection of French oak barriques (25% new). Partial malolactic fermentation was encouraged to build more generous and complex structure, and lees stirring for freshness and a creamy, curd texture. Total barrel maturation time was eleven months.
The 2018 Chardonnay is luscious, long and powerful.
Aromas of citrus blossom, spice, roasted nuts and a smoky lick of struck match set the tone, a balance of fruit intensity and savoury complexity. The mouthfeel is silken and textural, delectable grapefruit and nutmeggy custard tart flavours.
Well-weighted with acid balance and wonderful persistence, this will reward cellaring.
Bottled February 2019