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.