The 2018 vintage can only be described as sensational.
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 tannin and flavor development- resulting in structural, balanced and complete wines that are amongst some of the finest that we have made at Mayford.
WINEMAKING & TASTING NOTES
Multiple small parcels were hand-picked over the last week of February and the first week of March 2018. Each separate batch was chilled and cold soaked prior to natural ferment in open pots with extensive hand plunging. Some batches had a percentage of stalk and whole bunch inclusion and others, extended post ferment-maceration.
New clonal parcels play a role, vinified separately and bringing interest and points of difference. Each wine was then basket pressed before being put to barrel for maturation in French barriques (25% new) for eleven months, retaining malo lees for texture and complexity. An exhilarating blending process completed the journey.
Complex and dark, the 2018 Tempranillo has massive ageing potential, and has to be one of, if not, the best, Tempranillo made at Mayford to date.
Fragrance leaps from the glass. Spice, think cloves and cinnamon, coat the delicious black and red fruits, sarsaparilla, black cherry and raspberry, with a savoury afterthought of dried herb and earth. A layering of dark fruits show complete ripeness but also restraint. Firm and velvety mouth-coating tannins bring balance.
Bottled February 2019 " - Mayford WinesSku: 2104