The roots of Mayford go back to 1995, when Brian Nicholson planted a small amount of shiraz, chardonnay and tempranillo. Further plantings of shiraz, tempranillo, cabernet sauvignon and malbec have increased the vineyard to 3.9ha, with more plantings planned. In their words, ‘In-house winemaking commenced shortly after Brian selected his seasoned winemaker bride in 2002’. Wife and co-owner Eleana Anderson was a Flying Winemaker, working four vintages in Germany while completing her wine science degree at CSU (having earlier obtained an arts degree). Vintages in Australia included one at Feathertop (also at Porepunkah), where she met her husband-to-be. Initially, she was unenthusiastic about tempranillo, which Brian had planted after consultation with Mark Walpole, Brown Brothers’ viticulturist. But since making the first vintage in ’06, she has been thoroughly enamoured of the variety. Eleana practises minimalist winemaking, declining to use enzymes, cultured yeasts, tannins and/or copper. Exports to Singapore.